Beetroot Kısır

Name: Beetroot Kısır
Cuisine: Asian, Middle Eastern
Ingredients: 125 g fine bulgur; 15 ml olive oil; 1 tsp salt; 150 ml boiling water; 250 g beetroot, cooked, peeled and puréed; 15 ml pomegranate aroma or balsamic vinegar; 15 ml lemon juice; 0.5 tsp red pepper flakes; 0.5 tsp black pepper; 50 g beetroot, cooked, peeled and chopped; 1 handful mint leaves, chopped; 1 handful parsley, chopped; 2 medium pickled cucumbers, chopped

4 steps

Saved Baking with Nyssa Eda recipe.

Updated at: Fri, 23 Oct 2026 19:32:33 GMT

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Ingredients

0 servings

125gfine bulgur

15mlolive oil

1 tspsalt

150mlwater

boiling

250gbeetroot

cooked, peeled and puréed

15mlpomegranate aroma

or balsamic vinegar

15mllemon juice

½ tspRed pepper flakes

½ tspblack pepper

50gbeetroot

cooked, peeled and chopped

1 handfulmint leaves

Instructions

Step 1

Mix bulgur, salt and olive oil in a bowl. Stir in half the boiling water, cover with a kitchen towel and stand for 5 minutes. Add the remaining water and stand for 10 minutes.

Step 2

Meanwhile, chop the mint, parsley, pickled cucumbers and cooked beetroot.

Step 3

Combine the puréed beetroot with the bulgur, lemon juice, pomegranate aroma or balsamic vinegar, black pepper and red pepper flakes. Taste before adding any extra salt.

Step 4

Stir in the chopped vegetables and herbs. Refrigerate until chilled before serving.