Kisir - Turkish Bulgur Salad

Kisir is a classic Turkish bulgur salad, spicy, herby, and utterly forgiving. This no-cook dish is quick to assemble and works as a picnic staple, mezze centerpiece, or an everyday salad.

Prep Time 20

Total Time 40

Serving Size servings

Ingredients

Bulgur preparation

200 g fine bulgur (köftelik) Use fine bulgur for the classic texture.
200 ml boiling water Used to hydrate the bulgur.
35 g tomato paste
15 g Turkish hot red pepper paste (acı biber salçası) Optional; can be substituted for a milder paste.

Salad ingredients

6 spring onions (green onions/scallions), finely sliced
250 g tomato (about 2 medium), cut into small cubes Remove seeds for a less watery salad.
40 g flat-leaf (Italian) parsley, leaves chopped Avoid thick stalks.
6 Tbsp extra virgin olive oil
2 Tbsp pomegranate molasses For sweet-tart depth.
1 tsp pul biber (Aleppo pepper) or chili flakes Adjust to taste.
Salt and freshly ground black pepper To taste.

Instructions

Preparation

In a medium bowl, whisk the tomato paste and hot red pepper paste with 200 ml boiling water until smooth and fully combined.
Stir in the fine bulgur, making sure all grains are moistened. Cover and let sit for 10-20 minutes until the bulgur has softened and cooled slightly.
When the bulgur is tender but not mushy, fluff it with a fork.

Mixing ingredients

Add the finely sliced spring onions, cubed tomatoes, and chopped parsley.
Pour in the extra virgin olive oil and pomegranate molasses. Sprinkle the pul biber (or chili flakes).
Mix everything thoroughly to distribute the flavors evenly.
Taste and season with salt and black pepper. Adjust acidity if needed.

Resting

Let the salad rest for 15-30 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.

Notes

For gluten-free diets, substitute with cooked quinoa or finely cracked buckwheat. Do not freeze kisir, as the fresh tomatoes and parsley may lose texture.