Kisir (Turkish Bulgur Salad)

About This Recipe

Kisir is the Turkish answer to a bright, satisfying grain salad, but its personality is very different from tabbouleh. Fine bulgur is softened with hot water, then kneaded with tomato and pepper pastes until every grain turns red-orange and savory. Lemon and pomegranate molasses provide tang, olive oil adds roundness, and a generous amount of parsley, mint, scallions, cucumber, and lettuce keeps the salad fresh. It is served at tea gatherings, picnics, potlucks, and weeknight tables because it can be made ahead and tastes even better after the bulgur absorbs the dressing.

Ingredients

Serves 6

• 250 gfine bulgur
• 300 mlboiling water
• 1 tbsptomato paste
• 1.5 tbspred pepper paste
• 60 mlextra-virgin olive oil
• 2 tbsppomegranate molasses
• 1 wholelemon, juiced
• 4 stalksscallions, sliced
• 1 largecucumber, diced
• 1 bunchparsley, chopped
• 0.5 bunchmint, chopped
• 1 tspsumac

Instructions

1. 1

   Soften bulgur

   Place fine bulgur in a bowl, pour over boiling water, cover, and rest 12 minutes until fluffy.

2. 2

   Season the grains

   Add tomato paste, pepper paste, olive oil, lemon juice, pomegranate molasses, sumac, salt, and pepper. Knead with a spoon or hand until evenly red.

3. 3

   Add herbs

   Fold in scallions, cucumber, parsley, and mint. Taste and adjust lemon, salt, and molasses.

4. 4

   Rest

   Let the salad stand 15 minutes before serving so the bulgur absorbs the dressing.

   Kisir should taste tangy and savory; if it seems flat, it usually needs salt and lemon.

5. 5

   Serve

   Serve with lettuce leaves for scooping, pickles, and extra lemon wedges.

Variations

• •

  Add diced tomato in summer, reducing lemon slightly.

• •

  Use hot pepper paste for a spicier southeastern style.

• •

  Fold in pomegranate seeds for color and sweetness.

Storage

Refrigerate for up to 3 days. Refresh with lemon and olive oil before serving.

Frequently Asked Questions