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–+ servings

Kisir

A light and refreshing Turkish bulgur salad that balances tangy and sweet ingredients for a delicious side dish or light meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 200 g fine bulgur Use fine bulgur for the classic soft texture.
  • 400 ml water For soaking the bulgur.
  • 1 piece red onion, finely diced
  • 2 cloves garlic, finely diced
  • 2-3 tbsp olive oil (for frying)
  • 50 g tomato paste
  • 50 g red pepper paste (paprikamark) If not available, increase tomato paste and add smoked paprika.
  • 1/2 tbsp sweet paprika powder
  • 1/2 tsp ground cumin
  • 5 tbsp water (to loosen the paste mixture)
  • 3-4 pieces tomatoes (≈200 g), diced
  • 1/2 piece cucumber, seeded and diced
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • 2 pieces spring onions, sliced into rings
  • 60 ml olive oil (for dressing)
  • 3 tbsp pomegranate syrup (granatapfelsirup) or pomegranate molasses
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Preparation

  • Heat 400 ml water to a boil. Put 200 g fine bulgur in a pot, pour in the boiling water, cover, reduce heat to low and let the bulgur absorb the liquid for 7–10 minutes. Remove from heat and transfer to a large bowl to cool.
  • Peel and finely dice the red onion and garlic. Warm 2–3 tbsp olive oil in a small pan over medium heat. Add the onion and garlic and sauté for 2–3 minutes until translucent but not browned.
  • Stir in 50 g tomato paste, 50 g red pepper paste, 1/2 tbsp paprika powder and 1/2 tsp cumin. Cook, stirring, for 1–2 minutes to deepen the flavours. Add 5 tbsp water to loosen the paste and mix thoroughly. Remove from heat and let cool slightly.
  • Pour the paste mixture over the cooled bulgur. Use a fork to fluff and mix so the paste coats the grains evenly.
  • Wash and dice the tomatoes. Halve the cucumber lengthwise, scoop out seeds, and dice. Roughly chop the parsley and slice the spring onions. Fold all the fresh vegetables into the bulgur until combined.
  • Make the dressing by whisking 60 ml olive oil with 3 tbsp pomegranate syrup, 2 tbsp lemon juice, 1/2 tsp salt and 1/2 tsp pepper. Pour over the salad and toss until everything is evenly dressed.
  • Cover the bowl and refrigerate for at least 30 minutes to let flavours marry. Taste before serving and adjust salt, lemon or pomegranate syrup to preference.

Notes

For serving, mound kisir in a shallow bowl, sprinkle extra chopped parsley and a drizzle of olive oil, and garnish with pomegranate seeds if you have them. Store in an airtight container for up to 3–4 days but best eaten fresh. Not recommended for freezing.