Kisir - Turkish Bulgur Salad
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 a bright, herb-forward side that comes together quickly.
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.
Notes
Store kisir in an airtight container for 3–4 days in the refrigerator. Not recommended for freezing with fresh cucumbers and herbs, as it ruins texture.