Turkish Kısır – Bulgur Wheat Salad with Tomato, Herbs and Pomegranate

About This Recipe

Kısır is Turkey's answer to tabbouleh — a bulgur wheat salad packed with fresh vegetables, herbs, and dressed with a tangy-sweet combination of tomato paste, pomegranate molasses, and olive oil. Unlike tabbouleh (which uses mostly parsley with a little bulgur), kısır uses bulgur as the main ingredient with a generous amount of tomato paste worked directly into the grain — giving it a characteristic reddish-orange colour and deeply savoury flavour. The pomegranate molasses is the signature ingredient that sets kısır apart from any other bulgur salad — it adds a fruity, sweet-tart depth that complements the tomato and herbs beautifully. The salad is finished with fresh tomatoes, cucumber, spring onions, parsley, and mint, then refrigerated for at least 30 minutes so the bulgur finishes absorbing all the dressing and the flavours meld. Kısır is a staple of Turkish meze tables and picnic spreads, naturally vegan and packed with nutrients. It makes a perfect make-ahead dish — it improves significantly after an hour in the fridge and keeps well for two days.

Ingredients

Serves 6

• 300 gfine bulgur wheat
• 3 tbsptomato paste
• 2 tbspTurkish red pepper paste
• 3 tbsppomegranate molasses
• 4 tbspextra-virgin olive oil
• 300 mlboiling water
• 3tomatoes(finely diced)
• 1cucumber(finely diced)
• 4spring onions(sliced)
• 1 large bunchflat-leaf parsley(chopped)
• 3 tbspfresh mint(chopped)
• 1lemon(juice)
• 1 tspsalt
• 1/2 tspchilli flakes

Instructions

1. 1

   Hydrate the bulgur

   Place bulgur in a bowl. Add tomato paste, pepper paste and a pinch of salt. Pour over boiling water. Stir well to distribute the pastes. Cover and rest 15 minutes until water is fully absorbed.

   Working the pastes into the bulgur before adding water ensures even colour and flavour.

2. 2

   Dress

   Fluff the bulgur with a fork. Add pomegranate molasses, olive oil and lemon juice. Mix thoroughly.

3. 3

   Add vegetables and herbs

   Fold in tomatoes, cucumber, spring onions, parsley and mint. Season with salt and chilli flakes.

4. 4

   Rest and serve

   Refrigerate at least 30 minutes. Taste and adjust lemon, pomegranate molasses and salt. Serve with lettuce leaves or flatbread.

Variations

• •

  Add finely chopped walnuts for texture and richness.

• •

  Include pomegranate seeds on top for colour and extra burst of freshness.

Storage

Keeps 2 days in the fridge. The vegetables release moisture over time — drain if needed.

Frequently Asked Questions