Dessert

Kisir: Turkish Spiced Bulgur Salad Recipe

Name: Kisir: Turkish Spiced Bulgur Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 2 cups fine or extra fine bulgur; 2 cups boiling water (plus more if needed); 3 tablespoons extra virgin olive oil (plus more for drizzling); 1/4 cup tomato paste; 3 tablespoons Turkish red pepper paste; 1 teaspoon Urfa pepper (or red pepper flakes); 1/2 teaspoon ground cumin; Kosher salt (to taste); 2 tablespoons pomegranate molasses; 1/2 lemon, juiced; 6 green onions (trimmed and finely chopped, both white and green parts); 3 ripe but firm Roma tomatoes (diced); 1 cup chopped fresh parsley (plus more for garnish)

ByJeannette Jaeger February 7, 2026February 7, 2026

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Introduction

Kisir is a vibrant and flavorful Turkish salad made with fine bulgur, fresh vegetables, and a zesty, spiced tomato paste dressing. It’s a refreshing dish perfect for warm days or as a light side to any meal.

A large white bowl filled with a mix of finely crumbled light brown bulgur wheat, scattered with chopped red tomato pieces and bright green parsley leaves, along with sliced green onions, creating a colorful and textured salad. Two wooden spoons rest on the right edge of the bowl, partially touching the salad. The bowl is placed on a white marbled surface with hints of beige tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fine or extra fine bulgur
2 cups boiling water, (plus more if needed)
3 tablespoons extra virgin olive oil, (plus more for drizzling)
1/4 cup tomato paste
3 tablespoons Turkish red pepper paste
1 teaspoon Urfa pepper (or red pepper flakes)
1/2 teaspoon ground cumin
Kosher salt
2 tablespoons pomegranate molasses
1/2 lemon, juiced
6 green onions
3 ripe but firm Roma tomatoes
1 cup chopped fresh parsley, (plus more for garnish)

Instructions

Step 1: Place the bulgur in a mixing bowl and pour about 1 cup of boiling water over it. Stir to help it absorb. Then pour the remaining water just until the bulgur is covered. Cover and set aside for about 15 minutes, until tender and all water is absorbed.
Step 2: In a small pan over medium heat, warm the olive oil with the tomato paste, Turkish red pepper paste, Urfa pepper, cumin, and a generous pinch of kosher salt until the pastes melt and combine. Stir well.
Step 3: Pour this paste mixture over the soaked bulgur. Add the pomegranate molasses, lemon juice, and a drizzle of olive oil. Mix thoroughly or knead with gloved hands until the bulgur is evenly coated with the mixture.
Step 4: Refrigerate the bulgur mixture to cool while preparing the vegetables and herbs.
Step 5: Trim and finely chop the green onions, including the green parts. Dice the Roma tomatoes; if they are soft or watery, halve and gently squeeze out the seeds before chopping.
Step 6: Once the bulgur mixture is cooled, fold in the chopped green onions, tomatoes, and parsley. Taste and adjust seasoning with salt or lemon juice if needed.
Step 7: Garnish with additional fresh parsley and serve chilled or at room temperature.

Tips & Variations

Use Urfa pepper for a mild smoky flavor or substitute with red pepper flakes for a spicier kick.
If bulgur seems dry, add a splash of olive oil or a bit more lemon juice to brighten the flavors.
For added texture, incorporate finely diced cucumber or toasted pine nuts.

Storage

Store kisir in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time. Serve chilled or at room temperature. If the salad dries out slightly, stir in a little extra olive oil before serving.

How to Serve

The image shows a white round plate filled with a layered dish of finely textured reddish bulgur mixed with chopped green herbs and small chunks of bright red tomato, giving it a fresh and colorful look. On the top layer, there are visible sprigs of fresh green parsley scattered for garnish. On the side of the plate, two yellow lemon wedges sit, adding a vibrant contrast. A fork with a metallic head and light green handle rests on the edge of the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coarse bulgur instead of fine bulgur?

Fine bulgur is preferred for kisir because it absorbs water quickly and creates the right texture, but you can use coarse bulgur if you soak it longer and add slightly more water.