Print

Kisir: Turkish Spiced Bulgur Salad Recipe

Print Recipe

★★★★★

5 from 113 reviews

Kisir is a vibrant and flavorful Turkish bulgur salad made with finely ground bulgur wheat, fresh vegetables, herbs, and a tangy, spicy tomato and pepper paste dressing. This refreshing dish is perfect as a light lunch, side salad, or appetizer and showcases traditional Middle Eastern flavors with the addition of pomegranate molasses, lemon juice, and aromatic spices.

Ingredients

Scale

Main 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

Vegetables and Herbs

  • 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)

Instructions

  1. Cook the bulgur. Place the bulgur in a mixing bowl and pour about 1 cup of boiling water over it, stirring gently. Once the water is absorbed, add the remaining water just to cover the bulgur. Cover the bowl and let it sit for about 15 minutes until the bulgur becomes tender and all the water is absorbed.
  2. Prepare the paste. In a small pan over medium heat, warm the olive oil with the tomato paste, Turkish red pepper paste, Urfa pepper (or red pepper flakes), ground cumin, and a generous pinch of kosher salt. Stir continuously until the pastes melt and blend into a rich, aromatic mixture.
  3. Combine paste with bulgur. Pour the warm paste mixture over the soaked bulgur. Add the pomegranate molasses, fresh lemon juice, and an additional drizzle of olive oil. Mix thoroughly, or knead with gloved hands as traditionally done, to fully coat the bulgur with the flavorful paste.
  4. Cool the mixture. Place the bulgur mixture in the refrigerator to cool completely while you prepare the fresh vegetables and herbs.
  5. Prepare the vegetables and herbs. Finely chop the green onions, including both white and green parts. Dice the Roma tomatoes; if they are very soft or watery, halve and gently squeeze out the seeds before chopping to avoid excess moisture.
  6. Mix the salad. Once the bulgur mixture is cooled, fold in the chopped green onions, diced tomatoes, and chopped parsley. Taste the salad and adjust salt or lemon juice as desired for balance.
  7. Finish and serve. Garnish the kisir with additional fresh parsley and serve chilled or at room temperature as a refreshing side dish or light meal.

Notes

  • Use fine or extra fine bulgur for the best texture in kisir.
  • If your tomatoes are very juicy, removing seeds helps prevent the salad from becoming watery.
  • Traditionally, mixing or kneading the bulgur with the paste by hand enhances the flavors and texture.
  • Kisir can be served chilled or at room temperature and tastes even better after resting for a few hours.
  • Pomegranate molasses adds a unique tangy-sweet flavor; substitute with a mixture of lemon juice and a touch of honey if unavailable.
  • Urfa pepper is mildly spicy and smoky, but you can substitute with regular red pepper flakes for heat.

Keywords: Kisir, Turkish bulgur salad, bulgur salad recipe, Turkish cuisine, vegetarian salad, pomegranate molasses salad

Find it online: https://topreci.com/kisir-turkish-spiced-bulgur-salad-recipe/