Kisir
Kisir is a refreshing and herby cold bulgur salad from Turkey, perfect for warm-weather meals or as part of a mezze spread.
Ingredients
Salad Base
- 1 cup fine bulgur can use brown for nuttier flavor
- 1 cup hot water to soak bulgur
- 1 teaspoon dried mint
- 1 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
Dressing and Vegetables
- 1/2 cup olive oil extra virgin for brightness
- 1 large onion, finely chopped
- 1 tablespoon tomato paste
- 1/2 tablespoon pepper paste optional for heat and depth
- 1 tablespoon pomegranate molasses or more to taste
- 4 whole green onions, finely chopped
- 1 medium tomato, finely chopped optional
- 1 medium cucumber, finely chopped for crunch and freshness
- 1/2 cup parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 head lettuce for serving; romaine or butter lettuce
Instructions
Preparation
- Put the fine bulgur, dried mint, paprika, cumin, black pepper, and salt into a large bowl. Stir to combine.
- Pour 1 cup of hot water over the bulgur. Stir once, then cover the bowl with a lid or clean kitchen towel. Let it sit until the bulgur swells and becomes tender, about 10 minutes.
Cooking
- While the bulgur soaks, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5–7 minutes.
- Stir in the tomato paste and optional pepper paste. Cook for 1–2 minutes, stirring, to remove the raw paste flavor and let the oil take on that color. Remove from heat.
- When the bulgur has absorbed the water and fluffed up, pour the hot onion-and-paste mixture over it. Mix thoroughly so the bulgur is evenly coated.
- Add the lemon juice and pomegranate molasses. Stir well and taste; adjust salt, lemon, or molasses to balance acidity and sweetness.
- Fold in the green onions, chopped tomato and cucumber (if using), parsley, dill, and fresh mint. Toss gently until everything is evenly distributed.
- Serve on plates with lettuce leaves on the side for wrapping. Optionally offer pickles and extra sliced tomatoes and cucumbers.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. The acidity from lemon and pomegranate molasses helps preserve brightness. Do not freeze.