20-Minute Kisir (Turkish Bulgur Salad)
I make this kisir whenever I want a bright, herb-forward side that’s ready before guests finish their first drink. Kisir is a Turkish bulgur salad dressed with tomato and red-pepper paste, lemon, olive oil and a splash of pomegranate molasses for tangy sweetness. It’s crunchy, slightly spicy, and incredibly forgiving — a perfect weeknight salad, potluck star, or picnic staple.
Why you’ll love this dish
Kisir packs big flavor with minimal hands-on time. Fine bulgur hydrates quickly, so you don’t need to cook a grain pot. The dressing is a concentrated paste that clings to the grains, giving every bite the same balanced hit of acidity, sweetness and spice. It’s naturally vegetarian, easy to scale, and a great way to use garden herbs.
“Bright, zesty, and utterly addictive — my guests kept asking for the recipe.”
- Quick prep: ready in about 20 minutes.
- Budget-friendly: bulgur is inexpensive and filling.
- Make-ahead friendly: flavors deepen when chilled.
- Crowd-pleasing: great for lunches, mezze spreads, and BBQ sides.
I often serve it alongside warm flatbreads or freshly baked loaves; if you want a matching 20-minute bread recipe to serve with kisir, try this 20-minute homemade bread.
How this recipe comes together
Start-to-finish overview so you know what to expect:
- Hydrate the fine bulgur with hot water and let it fluff.
- Whisk the dressing into a thick, concentrated paste.
- Massage the dressing thoroughly into the bulgur so each grain is coated.
- Fold in chopped herbs and crunchy vegetables.
- Serve immediately or rest in the fridge for deeper flavor.
This approach keeps everything fast: hydration replaces cooking, a paste-style dressing gives instant color and seasoning, and raw herbs add freshness without any extra heat.
What you’ll need
- 2 tablespoons tomato paste
- 2 tablespoons sweet red pepper paste (biber salçası) — or use 1–2 tbsp roasted red pepper purée as a milder substitute
- 1/4 cup extra virgin olive oil
- 1/4 cup pomegranate molasses (adds sweet-tart depth)
- 1/4 cup lemon juice (about 1 lemon)
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Aleppo pepper (or 1/4 tsp chili flakes)
- 2 cups fine bulgur (415 g) — fine (köftelik) bulgur is traditional; medium bulgur will need more water and a slightly longer rest
- 2 cups boiled water (473 ml)
- 1 cup parsley, finely chopped
- 1/2 cup green onion, finely chopped
- 1/2 cup fresh mint, finely chopped
- 3 Persian cucumbers, finely chopped (regular cucumber works too; deseed if watery)
- 1 bell pepper, finely chopped
- 1/2 cup pickles, finely chopped (optional, for tang and crunch)
- 1 tomato, finely chopped (optional)
- Lettuce leaves (iceberg or another type) for cups or serving
Step-by-step instructions
- Place the fine bulgur in a medium bowl. Pour the boiled water over the bulgur. Stir to combine and let it sit, covered, for 5–10 minutes until the grains are soft and fluffy.
- While the bulgur hydrates, whisk the dressing: combine olive oil, pomegranate molasses, lemon juice, red pepper paste, tomato paste, salt, cumin, black pepper and Aleppo pepper. It should form a thick, spreadable paste.
- Transfer the hydrated bulgur to a large tray or wide bowl. Pour the dressing over the bulgur. Using clean hands, work the dressing into the grains — rub and press so each grain turns red and absorbs the mixture. This tactile step distributes flavor evenly.
- Add parsley, green onion, mint, cucumbers, bell pepper, pickles and tomato (if using). Mix gently but thoroughly so the herbs and veg are dispersed.
- Taste and adjust: add a squeeze of lemon or a pinch of salt if needed. Serve immediately in a bowl or spoon into lettuce leaves for cups. Alternatively, cover and refrigerate for a few hours — the flavors will integrate and deepen.
For a fast spread, assemble the dressing and chopped vegetables first; having the ingredients ready makes step 3 quick and efficient. If you’d like a warm-carby side, pair it with a quick loaf such as this quick homemade bread.
Best ways to enjoy it
- Serve as part of a mezze platter with hummus, olives and grilled halloumi.
- Spoon into butter or lettuce cups for bite-sized appetizers.
- Use as a base for topped bowls: add roasted chicken, feta, or canned tuna for protein.
- Pair with grilled meats or fish — the tangy-sweet kisir cuts through richer flavors.
For picnic-friendly portions, pack kisir in a shallow container and bring some pita wedges or leaves to assemble on-site.
Storage and reheating tips
- Refrigerator: Store kisir in an airtight container for 3–4 days. Herbs will darken slightly but the salad stays safe to eat.
- Freezing: Not recommended with fresh cucumbers and herbs — freezing ruins texture. If you must, freeze the plain hydrated bulgur (without veg) for up to 1 month and add fresh herbs when thawed.
- Safety: Keep chilled below 40°F (4°C). Discard if left at room temperature for more than 2 hours (1 hour if hot weather).
Pro chef tips
- Use your hands when mixing the dressing into bulgur — the friction helps the grains open and absorb flavor.
- If your bulgur ends up too dry, add a little more olive oil or a splash of water and massage again.
- For extra brightness, add a teaspoon of pomegranate seeds on top before serving.
- To save prep time, chop herbs and veg the night before and store them separately to keep cucumber crisp.
- For a drier picnic version, omit tomato and pickles until serving.
If you like pairing kisir with bread, try this simple loaf recipe that bakes in about the same time: easy 20-minute bread.
Creative twists
- Spicy: Increase Aleppo pepper or stir in a chopped fresh chili.
- Vegan boost: Toss in chickpeas for extra protein and texture.
- Grain swap: Use fine couscous or quinoa (cooked) if you can’t find fine bulgur — note cooking times and liquid will differ.
- Smoky: Add a teaspoon of smoked paprika or a tablespoon of roasted red pepper purée.
- Winter version: Replace cucumbers with roasted red peppers and add toasted pine nuts.
Your questions answered
Q: How long does kisir take to make?
A: Active time is about 15–20 minutes. If you let it chill for flavor melding, plan for another 1–3 hours.
Q: Can I make kisir ahead?
A: Yes — make it up to 24 hours ahead for best flavor. Keep it chilled and add any watery veggies (like cucumber) just before serving if you want maximum crunch.
Q: Is kisir gluten-free?
A: Traditional kisir uses bulgur (wheat), so it is not gluten-free. Substitute cooked quinoa for a gluten-free alternative.
Q: Can I skip the pomegranate molasses?
A: You can, but pomegranate molasses gives characteristic sweet-tart depth. Substitute with a mix of 2 tbsp balsamic vinegar + 1 tbsp honey if needed.
Q: How spicy is it?
A: Mild-to-medium by default. Adjust Aleppo pepper or chili flakes to taste.
Conclusion
Kisir is a fast, flavorful salad that punches above its prep time — tangy, herb-loaded, and flexible enough for weeknights or entertaining. For background on the classic Turkish preparation and more regional context, read this detailed write-up on 20 Minutes Turkish Bulgur Salad "Kisir" – Turkish Food Travel. If you want another take or a slightly different ingredient ratio, compare with this home-cook version at 20-Minute Kisir (Turkish Bulgur Salad) – Hungry Paprikas.
Kisir - Turkish Bulgur Salad
Ingredients
For the Dressing
- 2 tablespoons tomato paste
- 2 tablespoons sweet red pepper paste (biber salçası) or 1-2 tbsp roasted red pepper purée as a milder substitute
- 1/4 cup extra virgin olive oil
- 1/4 cup pomegranate molasses adds sweet-tart depth
- 1/4 cup lemon juice (about 1 lemon)
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Aleppo pepper (or 1/4 tsp chili flakes)
For the Salad
- 2 cups fine bulgur (415 g) – fine (köftelik) bulgur is traditional; medium bulgur will need more water
- 2 cups boiled water (473 ml)
- 1 cup parsley finely chopped
- 1/2 cup green onion finely chopped
- 1/2 cup fresh mint finely chopped
- 3 Persian cucumbers finely chopped (regular cucumber works too; deseed if watery)
- 1 each bell pepper finely chopped
- 1/2 cup pickles finely chopped (optional, for tang and crunch)
- 1 each tomato finely chopped (optional)
- 1 head lettuce leaves (iceberg or another type) for cups or serving
Instructions
Preparation
- Place the fine bulgur in a medium bowl. Pour the boiled water over the bulgur. Stir to combine and let it sit, covered, for 5–10 minutes until the grains are soft and fluffy.
- While the bulgur hydrates, whisk the dressing: combine olive oil, pomegranate molasses, lemon juice, red pepper paste, tomato paste, salt, cumin, black pepper, and Aleppo pepper. It should form a thick, spreadable paste.
- Transfer the hydrated bulgur to a large tray or wide bowl. Pour the dressing over the bulgur. Using clean hands, work the dressing into the grains — rub and press so each grain turns red and absorbs the mixture.
- Add parsley, green onion, mint, cucumbers, bell pepper, pickles, and tomato (if using). Mix gently but thoroughly so the herbs and veg are dispersed.
- Taste and adjust: add a squeeze of lemon or a pinch of salt if needed. Serve immediately in a bowl or spoon into lettuce leaves for cups. Alternatively, cover and refrigerate for a few hours — the flavors will integrate and deepen.
