Are you a lover of bulgur, or cracked wheat?

In Turkey, bulgur is a staple and prized for being tasty, nutritious and economical. It’s one of the most common ingredients in Turkish cuisine. Bulgur, sometimes called cracked wheat, is made from durum wheat that is parboiled, then dried and cracked into uneven grains.

Hot and cold bulgur recipes are found in every Turkish kitchen where it's used to make classic dishes such as ‘kisir,’ a cold salad made with chopped vegetables, hot bulgur pilaf, as well as many popular soups and desserts.

Another prized ingredient in Turkish cuisine is the pomegranate. This mystical fruit is beloved for its seeds and juice alike, and believed to have both nutritional and medicinal value. This nutritious recipe not only features tangy, crunchy pomegranate seeds, it’s also dressed with another common ingredient derived from pomegranates. That is, pomegranate sour syrup.

Pomegranate sour syrup, better known as ‘nar eksisi’ (NAHR’- ECK’-she-see) is similar to grenadine syrup. It’s made from concentrated pomegranate juice. It's used like vinegar or lemon juice to add an acidic component to fresh and cooked vegetables and salads.

This recipe for bulgur wheat and pomegranate seed salad combines the earthy taste of bulgur with the tart crunchiness of fresh pomegranate seeds. Chopped mint leaves freshen up the salad and the dressing made from olive oil and pomegranate syrup add the finishes touches.

Try this easy, colorful recipe the next time you have company. It’s not only delicious but looks fancy too. It goes very well with grilled poultry meals. 

See Also

Bulgur In Turkish Cuisine

Bulgur & Fresh Herb Salad

Turkish Bulgur & Vegetable Pilaf

Ingredients

• 2 cups coarse bulgur
• 6 cups water
• 1/4 cup fresh dill weed, sprigs only, finely chopped,
• 1/4 cup fresh mint, young leaves only, finely chopped
• 1 cup fresh pomegranate seeds
• 1/3 cup extra virgin olive oil
• 1/4 cup pomegranate syrup or grenadine syrup
• 3 tsp. salt, more or less to taste
• White pepper
• Sprigs of mint and pomegranate seeds for garnish

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: 6 servings

Preparation

 Put the water and bulgur in a large saucepan and bring to a rolling boil. Reduce the heat to low and cover. Let the bulgur simmer slowly until all the water is absorbed.

Remove the saucepan from the heat and let the bulgur cool down completely to room temperature with the cover on. If too much condensation forms on the underside of the lid, place some paper towels under the lid and close it over them.

This will allow the bulgur to continue to steam at an even pace.

Once the bulgur is cool, loosen it from the pan with a few turns of a wooden spoon.

Add the olive oil and salt and gently toss until the oil is worked through the bulgur thoroughly. Make sure you separate any bulgur that has formed clumps while steaming.

When you are satisfied with the amount of salt, add the chopped herbs and gently toss them through with your fingers until the herbs are evenly distributed throughout.

Last, drizzle the pomegranate syrup over the mixture and toss it through thoroughly. Serve your salad in a decorative bowl garnished with fresh mint sprigs and a few more pomegranate seeds.

Serve your salad right away so the mint and pomegranate seeds are fresh.