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Kisir served over lettuce leaves and garnished with mint on a blue and white patterned plate with a spoon at the side, a bowl of mint leaves and a small pitcher of olive oil
5 from 2 ratings

20-Minute Kisir (Turkish Bulgur Salad)

Yield: 6 servings
Prep: 20 minutes
Total: 20 minutes
Author: Amina Al-Saigh
This vibrant Turkish Kisir salad uses fine bulgur as its base, flavoured with a tangy, sweet and spicy dressing that's full of umami. The salad is also full of fresh herbs and crunchy vegetables, served in lettuce cups for the most delicious side dish or lunch.
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Ingredients
 

For the Dressing:

  • 2 tablespoons tomato paste
  • 2 tablespoons sweet red pepper paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pomegranate molasses
  • 1/4 cup lemon juice, approx. 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 chilli flakes

For the Salad:

  • 2 cups fine bulgur , 415 g
  • 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
  • 1 bell pepper, finely chopped
  • 1/2 cup pickles, finely chopped, optional
  • 1 tomato, finely chopped, optional

For serving:

  • Lettuce leaves, iceberg or any other type

Instructions
 

  • Bulgur in a glass bowl on a white tiled surface
    Start by placing the fine bulgur in a medium bowl, then pour the hot water on top. Stir, then allow it to sit for 5 to 10 minutes while you prepare the rest of the ingredients.
  • Dressing for kisir mixed together in a glass measuring cup with a spoon being held up with dressing in it on a white tiled surface
    To make the dressing: combine the olive oil, pomegranate molasses, lemon juice, red pepper paste, tomato paste and spices. Mix well to combine into a thick paste.
  • Mixed bulgur with kisir dressing in a white, blue rimmed baking pan on a white tiled surface
    Once the bulgur is soft, place it in a large tray and pour the dressing on top. Use your hands to work the dressing into the bulgur, rubbing the grains together to ensure they fully absorb the flavours. Continue to do this until all the grains are red and saturated with the dressing.
  • Kisir with chopped cucumbers and peppers on top in a white, blue rimmed baking tray with two wooden servers on the sides
    Next, add the finely chopped herbs and vegetables. Mix well to combine. You can now serve immediately or allow it to rest in the fridge for a few hours for the flavours to develop even more.
  • Kisir in lettuce cups on a bue patterned plate on a blue background
    You can serve in a bowl, or in lettuce cups.

Notes

  • Using fine bulgur means you do not have to cook the bulgur. Any other types of bulgur that is more coarse must be cooked, and it is not traditionally used for this recipe.
  • You can add tomatoes and pickles if you like, both of which are traditionally used in some versions of kisir.
  • Serve the kisir in lettuce leaves for an impressive and delicious presentation.
Serving: 1g, Calories: 295kcal, Carbohydrates: 48g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 590mg, Potassium: 563mg, Fiber: 11g, Sugar: 7g, Vitamin A: 2148IU, Vitamin C: 52mg, Calcium: 67mg, Iron: 3mg
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