Classic Turkish Kisir Bulgur Salad
A vibrant Turkish bulgur salad infused with pepper paste, pomegranate molasses, and fresh herbs. Naturally high in fiber and light on digestion for a refreshing midday meal.
Prep
15 min
Cook
0 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Leyla + Lila
Leyla created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
0 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Whisk · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Place the fine bulgur in a heatproof…
- 01
Place the fine bulgur in a heatproof…
Place the fine bulgur in a heatproof bowl and pour over 0.33 cup (80ml) of boiling water. Cover tightly with a plate and let sit for 10 minutes until the bulgur is tender and all liquid is absorbed.
Look for: the bulgur is tender and all liquid is absorbed
Tap card to mark done - 02
Whisk together the olive oil
In a small mixing bowl, whisk together the olive oil, tomato paste, pepper paste, pomegranate molasses, and lemon juice until completely combined into a smooth dressing.
Look for: completely combined into a smooth dressing
Tap card to mark done - 03
Fluff the softened bulgur with a fork
Fluff the softened bulgur with a fork. Pour the dressing over the warm bulgur and knead or mix thoroughly with a spoon for 2 minutes until the bulgur turns uniform red and absorbs the flavors.
Look for: the bulgur turns uniform red and absorbs the flavors
Tap card to mark done - 04
Chop the green onion
Chop the green onion, fresh parsley, fresh mint, cucumber, and tomato into small, delicate pieces.
Tap card to mark done - 05
Fold the chopped vegetables and herbs into…
Fold the chopped vegetables and herbs into the seasoned bulgur until evenly distributed throughout the salad.
Look for: evenly distributed throughout the salad
Tap card to mark done - 06
Serve immediately at room temperature
Serve immediately at room temperature, or cover and chill in the refrigerator for 20 minutes to allow the flavors to deepen. Store leftovers in an airtight container for up to 2 days.
Allow: 20 minutes
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