Side DishSaladMain Course

Kisir (Turkish Bulgur Salad)

Name: Kisir (Turkish Bulgur Salad)
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: turkish, middle_eastern
Ingredients: 1.5 cup fine bulgur; 1.5 cup boiling water; 2 tbsp tomato paste; 1 tbsp red pepper paste (optional); 0.25 cup olive oil; 3 tbsp lemon juice freshly squeezed; 2 tbsp pomegranate molasses; 0.5 tsp ground cumin; 0.5 tsp red pepper flakes; 0.75 tsp salt; 0.25 tsp black pepper; 1 pcs cucumber diced; 2 pcs tomato diced; 4 pcs green onion thinly sliced; 0.5 cup fresh parsley finely chopped; 0.25 cup fresh mint finely chopped; 100 g romaine lettuce chopped, for serving (optional)

Kisir is a vibrant and refreshing Turkish bulgur salad, bursting with the fresh flavors of herbs, crisp vegetables, and a tangy pomegranate dressing. This vegan delight features fine bulgur rehydrated with aromatic tomato and pepper pastes, creating a satisfying texture and a beautiful crimson hue. It's perfect as a light meal, a hearty side, or a delicious addition to any mezze spread.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 442 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupfine bulgur
1.5 cupboiling water
2 tbsptomato paste
1 tbspred pepper paste(optional)
0.25 cupolive oil
3 tbsplemon juice, freshly squeezed
2 tbsppomegranate molasses
0.5 tspground cumin
0.5 tspred pepper flakes
0.75 tspsalt
0.25 tspblack pepper
1 pcscucumber, diced
2 pcstomato, diced
4 pcsgreen onion, thinly sliced
0.5 cupfresh parsley, finely chopped
0.25 cupfresh mint, finely chopped

garnish

100 gromaine lettuce, chopped, for serving(optional)

Equipment

Large mixing bowl · Measuring cups · Measuring spoons · Chef's knife · Cutting board · Plastic wrap · Fork · Spoon

The method

Step by step

1
Place the fine bulgur into a large, heatproof mixing bowl.
Cook’s note: Using a bowl that is wide rather than deep will allow the bulgur to hydrate more evenly.
2
Add the tomato paste, red pepper paste, ground cumin, red pepper flakes, salt, and black pepper directly to the bulgur in the bowl.
Cook’s note: Red pepper paste (biber salçası) adds a deeper, more authentic Turkish flavor, but can be omitted if unavailable.
3
Pour 1.5 cups of boiling water over the bulgur and spice mixture, then stir thoroughly with a spoon to ensure all ingredients are well combined.
About 1 min
Cook’s note: Ensure the water is truly boiling to properly rehydrate the bulgur and soften the pastes.
4
Cover the bowl tightly with plastic wrap or a snug-fitting lid and let the bulgur rest undisturbed for 20 minutes, allowing it to absorb the liquid and become tender.
About 20 min
Cook’s note: A tight seal is crucial to trap the steam, which gently cooks the bulgur without making it mushy.
5
While the bulgur rests, prepare the fresh vegetables and herbs: dice the cucumber and tomatoes into small, uniform pieces.
Cook’s note: Aim for a small dice (about 1/4 inch) so the vegetables integrate well into the salad and provide a pleasant crunch in every bite.
6
Thinly slice the green onions, including both the white and light green parts, and finely chop the fresh parsley and mint.
Cook’s note: Use a sharp chef's knife for clean cuts on herbs to prevent bruising, which can lead to discoloration.
7
Once the bulgur has absorbed all the water, remove the cover and use a fork to gently fluff the grains, separating any clumps.
Cook’s note: Fluffing helps to aerate the bulgur, preventing it from becoming dense and ensuring a light, tender texture.
8
Pour the olive oil, fresh lemon juice, and pomegranate molasses over the fluffed bulgur, then mix thoroughly until every grain is coated.
About 1 min
Cook’s note: Pomegranate molasses is key for the signature sweet-tart flavor of Kisir; do not skip it if possible.
9
Gently fold in the diced cucumber, diced tomatoes, sliced green onions, chopped parsley, and chopped mint until all the fresh ingredients are evenly distributed throughout the bulgur.
About 2 min
Cook’s note: Use a large spoon or spatula and a light hand to avoid mashing the delicate vegetables and herbs.
10
Taste the Kisir and adjust the seasoning as needed, adding more salt, black pepper, lemon juice, or pomegranate molasses to achieve your desired balance of flavors.
Cook’s note: A good Kisir should have a harmonious balance of savory, tangy, and slightly sweet notes.
11
For optimal flavor melding, cover the salad and chill it in the refrigerator for at least 30 minutes before serving.
About 30 min
Cook’s note: Chilling allows the flavors to deepen and meld, resulting in a more cohesive and refreshing salad.
12
Serve the chilled Kisir, optionally alongside or on a bed of finely chopped romaine lettuce for added crunch.
Cook’s note: The romaine lettuce provides a refreshing contrast and can be used as a scoop for the salad.

Per serving

Nutrition

74%Score

Calories: 442kcal
Protein: 11.2g
Carbs: 72.3g
Fat: 15g
Fibre: 16g
Sugar: 9.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Kisir is wonderfully versatile. Serve it as part of a mezze platter with hummus, pita bread, and olives, or as a refreshing side to grilled meats or fish. For an extra layer of flavor, consider adding a pinch of dried mint or sumac. A sprinkle of toasted walnuts or pistachios can also add a delightful crunch.

Storage

Store leftover Kisir in an airtight container in the refrigerator.

Reheating

Kisir is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving for optimal flavor.