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–+ servings

Kısır

A bright, herb-packed Turkish bulgur wheat salad with tomatoes and cucumbers, perfect for warm-weather meals or as a mezze dish.
Prep Time 25 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Salad Base

  • 1 cup Bulgur wheat (180g) Medium-coarse bulgur is traditional.
  • 1 1/4 cups Boiling water (300ml)
  • 2 Medium Tomatoes, finely diced (about 1 cup/180g)
  • 1 Medium Cucumber, finely diced (about 3/4 cup/100g)
  • 3 Green onions , thinly sliced (about 1/3 cup/50g)
  • 1 cup Fresh parsley, finely chopped (60g)
  • 1/4 cup Fresh mint, finely chopped (15g)

Dressing

  • 1/4 cup Olive oil (60ml)
  • 3 tbsp Lemon juice (45ml)
  • 1 tbsp Pomegranate molasses (15ml) Adds sweetness and tang; substitute with extra lemon + 1 tsp honey if unavailable.
  • 1 tbsp Tomato paste (15g) Concentrate for color and umami.
  • 1 tsp Ground cumin (2g)
  • 1 tsp Paprika (2g) Use smoked paprika for a deeper note.
  • 1/2 tsp Salt (3g)
  • 1/4 tsp Black pepper (0.5g)
  • 1/2 tsp Crushed red pepper flakes (optional, 1g)

Instructions

Preparation

  • Place the bulgur in a large mixing bowl. Pour the boiling water over it. Cover with a lid or plate and let sit for 10–15 minutes, until the water is absorbed and the bulgur is tender.
  • Fluff the bulgur with a fork to separate the grains. Let it cool to room temperature before adding the dressing.

Dressing

  • In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, tomato paste, cumin, paprika, salt, black pepper, and red pepper flakes (if using). This is a concentrated dressing — it should be punchy.

Mixing

  • Add the diced tomatoes, cucumber, sliced green onions, chopped parsley, and mint to the bulgur. Pour the dressing over the salad.
  • Mix well to coat everything evenly. Taste and adjust seasoning (more lemon or salt as needed).
  • Let the salad sit for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Kısır is best served as part of a mezze spread or as a light lunch. Store in an airtight container for 3–4 days. For best flavor, bring to room temperature before serving, and add a splash of lemon juice if it seems dry after sitting.