My sister came back from a year in Berlin raving about a Turkish tabboleh salad called kisir, made with pomegranate molasses. In the meantime, I've been experimenting with wheatberries, available from a local grower at my farmers market. It occurred to me that I could use whole wheatberries, rather than cracked and par-cooked bulgar, for a nutty kisir with extra bite. The sweet cherry tomatoes from my farmers market pulled together this salad with a hint of tomato paste, as well as harissa, cumin, and lemon, in the dressing. Note: I recently tinkered with this recipe some more after a kisir cooking lesson from my sister, and I like this version (with sauteed onions) even better.

Share: