Kıshır — Iraqi Bulgur and Tomato Salad

Shopping list

• 200 g fine bulgur wheat

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• 3 tbsp tomato purée

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• 2 piece lemon — juiced

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• 4 piece spring onions — finely sliced

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• 30 g fresh flat-leaf parsley — finely chopped

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• 15 g fresh mint — finely chopped

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• 1 tsp ground cumin

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• 1 tsp sweet paprika

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• 0.5 tsp hot chilli flakes — adjust to taste

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• 60 ml extra virgin olive oil

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• 1 tsp sea salt — to taste

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• 2 piece ripe tomatoes — finely diced

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Step by step

1. 1

   Place the fine bulgur wheat in a large mixing bowl and pour over 300 ml of just-boiled water. Stir briefly, cover the bowl with a clean tea towel, and leave to stand for 15 minutes until the grains are tender and have absorbed all the liquid.

2. 2

   Fluff the soaked bulgur with a fork to separate the grains. Add the tomato purée, lemon juice, cumin, paprika, chilli flakes, and salt. Mix thoroughly until the bulgur is evenly coated and takes on a rich reddish hue.

3. 3

   Drizzle in the olive oil and stir well to combine, ensuring the salad is moist and glossy.

4. 4

   Fold in the spring onions, parsley, mint, and diced tomatoes. Taste and adjust seasoning with more lemon juice, salt, or chilli flakes as desired.

5. 5

   Cover and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled or at room temperature, garnished with extra herbs if liked.