Turkish Bulgur Salad (Kisir)

About this recipe

Turkish bulgur salad, also known as kisir is a popular Turkish salad made mainly with fine bulgur, same as what we use to make tabouli. It's popular all around Turkey and you can find it in every Turkish household.

Like many other traditional recipes, families have their own specific kisir recipe that would probably be different from other. Whether it's the addition of a particular herb or vegetable, or a special spice, kisir can vary region to region. However, the base of kisir is bulgur, tomato paste and herbs. 

Is bulgur healthy? 

If you don't know much about bulgur, here is a small introduction. Bulgur is made from whole wheat kernels that are parboiled, dried and crackled. Bulgur is very healthy and is packed with fiber, and protein.

Bulgur comes in two forms: coarse and find. Coarse bulgur is usually use to make bulgur pilaf whereas the fine version is used for salads or meals such as our favorite vegan lentil meatballs which is a healthy option for a vegan meal.

To make this delicious bulgur salad, you need the following ingredients: 

• Bulgur: As the base of this salad, you need fine bulgur. This type of bulgur only needs to be soaked in some liquid and then it's ready to eat.
• Tomato paste and pepper paste: Tomato paste is thick and has a dense color and flavor. Pepper paste is a Turkish specialty that adds a lot of color and flavor to any dish. You can find it at any Middle Eastern or Mediterranean shop.
• Pomegranate molasses: A must for this recipe. It adds a bit of tanginess and a lot of flavor.
• Herbs: You need green onions, parsley and mint for this recipe.
• Olive oil: Always opt for quality extra virgin oil when it comes to salads.

Instructions

• Place the bulgur in a large bowl and pour boiling water on it. Give it a stir and cover it with a towel or a plate. Let it sit for 15 to 20 minutes until the water is fully absorbed. As you can see, you don't need to cook fine bulgur on stove top since it's partially cooked and has been crackled into fine grains. 
• While the bulgur is being cooked, chop all the herbs and set the aside.
• When the bulgur is ready, mix it with tomato paste, pepper paste, olive oil and pomegranate molasses. Mix it well to make sure it's completely incorporated. 
• Next, add in the chopped herbs, salt and pepper. Stir well to combine and then cover with plastic wrap. refrigerate for at least 30 minutes before serving. 

Additions and variations

This is the basic kisir recipe that you can find all around Turkey. However, as I mentioned, there are other ingredients that can be added to this healthy bulgur salad. Some of the common additions are:

• Red onion
• White onion
• Fresh dill
• Dill pickles
• Cucumbers
• Tomatoes
• Lettuce

Serving suggestions

Kisir is considered a mezze or an appetizer on a table. You can serve it with some fresh lettuce as part of a mezze platter with other dishes such as vegan red lentil meatballs, hummus, baba ganoush and cacik.

I also love having kisir just as a main dish for dinner or a light lunch with some Mediterranean chicken, grilled chicken or even some beef shish kabob. You can also serve it as a topping for kumpir (Turkish stuffed potatoes) with pickled cabbage and ezme.

Frequently asked questions

Notes and tips

• Make sure you're using fine bulgur and not coarse bulgur for this salad recipe. Fine bulgur cooks faster and you don't need to cook it in a pot over heat. 
• It's best to use fresh herbs to make this recipe. However, if fresh herbs are not available, use dried herbs. 
• If you cannot find pomegranate molasses, please use 3 tablespoons lemon juice. Taste the salad and add more lemon juice if you like it tangier. 
• You can find pepper paste at Mediterranean and Turkish shops. Make sure it's sweet and not hot. Pepper paste adds a nice color and flavor to this bulgur wheat salad.