Bulgar wheat salad
- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Bulgar wheat salad
This is a great healthy Bulgar wheat salad made with freshly chopped vegetables and fruits and to give it a distinct Turkish flavour with Biber Salcasi, pomegranate molasses and olive oil.
- 1 cup of fine cracked wheat (bulgur) OR Dalia OR Couscous
- 1/4 cups of extra virgin olive oil
- 1 onion
- 2-3 pieces of spring onions
- 1-2 tomatoes
- 2-3 peppers (Red, Yellow and Green)
- 1 big table spoon of Red Pepper Paste (Biber Salcasi)
- 1-2 lemons
- 1 bunch of flat leaf parsley Handful of flat leaf parsley
- 1 1/2 tea spoon of salt
- 1 tea spoon chilli powder
- 2 tea spoon cumin
- 2 tea spoon of sumac
- 2 table spoons of pomegranate syrup
- 1 1/2 cup of chicken or vegetable stock
- lettuce leaves
Put the Bulgar wheat (Dalia) in a glass bowl and pour the hot boiling stock water over it. Close the bowl tightly and let it rest until all the water is absorbed and the wheat expands. You will need to vary the quantity of the stock used depending on the ingredient used - Couscous requires 0.8 times water/stock. Dalia will take longer to cook and will require 1.5 times of stock to the Dalia used.
Check the Dalia in about 30 minutes and if there is excess stock left then quickly microwave it for 30 seconds with the highest setting. Leave to cool. The cracked wheat should be cooked al dente.
Chop the onions in small pieces and cook them with 1-2 tbsp of olive oil until they get are transparent. Add the red Pepper paste and mix. Chop all the vegetables in small similar sized pieces. Chop the spring onions finely in rings.
Make a tomato paste using the tomatoes. You can boil the tomatoes in hot water and then de-skin and chop them up. Alternately, you can just chop them up. Lightly fry on a pan with a little olive oil till the water evaporates and leaves you with a nice paste. leave to cool.
Mix the Bulgar, chopped veggies, tomato paste, onions and spices. Add the olive oil, lemon juice and the pomegranate syrup according to your taste. Add a little bit more than half of the recommended quantity to start with. Check the taste, consistency and appearance and add more. Serve in a bowl or on small lettuce leaves.
1. I use the locally available Dalia instead of cracked wheat which I believe is the same. You may use couscous too but this is best made with cracked wheat.
2. It tastes better if you leave it to rest in the refrigerator for a few hours. The ingredients mix together and the flavours blend much better with time.
3. You can make the Bulgar wheat, tomato paste before time as it can stay in a refrigerator for days.
4. This salad allows you complete freedom to mix up a wide variety of vegetables. I have used carrot, cucumber, peppers, pomegranate, apple, pear etc. Anything with a crunch goes really well.
5. You may want to vary the quantity of the olive oil depending on how wet and glistening you would like the Bulgar to look.
6. The sourness can be controlled with the lemon juice and pomegranate syrup.
7. This is called as Kisir in Turkish.