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Active time
25 minutes
Total time
45 minutes
6 servings
Serving Size
1/6 of recipe

1 medium-size red beet, peeled and rough chopped

1 cup #1 bulgur

½ teaspoon salt, plus more to taste

5 tablespoons extra-virgin olive oil, divided

2 tablespoons pomegranate molasses

2 cups small diced cucumber

1 cup chopped parsley

1 cup chopped dill

1 cup chopped mint

2 tablespoons lemon juice

1 head of romaine lettuce

  1. Add the chopped beets to a small pot, and cover with approximately 1 ½  cups of water. Bring to a boil over high heat. As soon as the water is boiling, cover the pot and reduce the heat to a simmer. Simmer for about 12 -15 minutes.
  2. Take the beets off the heat, and while the mixture is still hot, puree the beets and the water in a blender.
  3. Place the hot beet puree in a large bowl, then add the bulgur and ½ teaspoon salt. Mix well with a fork, cover, and set the mixture aside for 30 minutes. This is called blooming the grain.
  4. Once the blooming is done, fluff the bulgur with a fork once more. Add 2 tablespoons of extra-virgin olive oil, the pomegranate molasses, and a pinch of salt. Then, add the remaining ingredients. 
  5. Separate leaves from the head of romaine lettuce. Place a small scoop of kisir inside each lettuce leaf, to create a lettuce cup. Serve.

Recipe and photo courtesy of Chef Didem Hosgel, owner of Tasteful Sini


Calories: 220
Total Fat: 12g
Saturated Fat: 1.5g
Sodium: 220mg
Carbohydrate: 27g
Fiber: 6g
Total Sugar: 5g (Added Sugar: 2g)
Protein: 5g

Yield: 6 servings

Serving Size: 1/6 of recipe

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