Turkish Bulgur Salad (Kisir)
Sep 03, 2019, Updated Apr 16, 2026
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Kisir is one of those dishes I genuinely can’t stop eating. When I was living in Turkey, this bulgur salad showed up on my table at least four times a week, at restaurants, at friends’ homes, and in my own kitchen. After eating it that many times, I got very specific about what makes a great kisir versus a mediocre one. Ready in 20 minutes, it’s one of the most reliable dishes I make.
My version is deliberately herby and bright, with no tomatoes. I know that’s a departure from some recipes, but I find tomatoes turn mushy and dull the flavors after the salad sits, and kisir is always better after it’s had time to rest. What makes this recipe stand out is the pomegranate molasses, which adds a deep tanginess that you simply can’t replicate with lemon juice alone. There is not one bland bite in this salad.
The Bulgur Salad I Keep Coming Back To
Kisir is a Turkish bulgur salad made with fine bulgur, tomato paste, pepper paste, herbs and a tangy dressing. It’s eaten all over Turkey as a mezze, a side dish, a light lunch, and sometimes just scooped straight from the bowl. Every family has their own version, and the differences can be significant: some add tomatoes, some use lemon juice, some load up on vegetables.
Mine is the version I kept coming back to after tasting countless variations while living there, heavy on the herbs, built around pomegranate molasses, and no tomatoes. If you’re familiar with tabouli, think of kisir as its bolder, more filling Turkish cousin, bulgur is the base here, not parsley.
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. Make sure you’re using fine bulgur and not coarse bulgur for this recipe. Fine bulgur cooks faster and you don’t need to cook it in a pot over heat.
- Tomato paste and pepper paste: Tomato paste is thick and has a dense color and flavor.
- Sweet pepper paste: Pepper paste is a Turkish specialty that adds a lot of color and flavor to any dish. You can find pepper paste at Mediterranean and Turkish shops or use my recipe to make homemade Turkish red pepper paste. Make sure it’s sweet and not hot. Pepper paste adds a nice color and flavor to this bulgur wheat salad.
- Pomegranate molasses: This is the ingredient that separates a good kisir from a great one. It adds a depth of tanginess that lemon juice alone can’t deliver. I use it in a lot of my Persian and Turkish recipes. If you don’t have it yet, it’s worth buying a bottle because you’ll reach for it constantly or you can use homemade pomegranate molasses recipe to make it at home.
- Herbs: You need green onions, parsley and mint for this recipe. Make sure the herbs are very fresh, washed and dried.
- Olive oil: Always opt for quality extra virgin oil when it comes to salads.
How To Make Kisir
Prepare the bulgur: 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.
Season the bulgur: 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.
Finish with herbs: 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.
Tips For The Best Kisir
After years of making this salad, there are four things I consider non-negotiable.
First, the bulgur to water ratio. Use exactly 2½ cups of boiling water for every 1½ cups of fine bulgur. Too much water and the bulgur turns soggy; too little and it stays grainy. Don’t eyeball this one.
Second, the order of mixing matters. Always combine the bulgur with the tomato paste, pepper paste, pomegranate molasses and olive oil first, making sure every grain is fully coated and seasoned before the herbs go in. If you add the herbs too early they wilt under the weight of the dressing and lose their freshness. Adding them last keeps them bright and intact, which is what gives kisir its distinctive texture.
Third, don’t hold back on the herbs. The ratio of herbs to bulgur is everything in this recipe. You want it to feel almost overdressed with greenery, that’s what makes kisir taste like authentic kisir and not just a grain salad.
And fourth, don’t skip the 30-minute rest in the fridge. This is when everything comes together, the bulgur absorbs the dressing, the herbs soften slightly, and the flavors meld into something much more cohesive than it tastes fresh off the bowl.
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 and cacik.
I also love having kisir just as a main dish for dinner or a light lunch with some grilled chicken. You can also serve this Turkish bulgur salad as a topping for kumpir (Turkish stuffed potatoes).
Frequently Asked Questions
Yes, it’s best to make kisir a few hours before serving, especially if you’re making the basic version. You can make it a day in advance and keep it in the fridge so the flavors combine.
If you would like to add extra vegetables such as tomatoes and cucumbers, add them just a few minutes before serving so the don’t release their juice while chilling in the fridge.
Store the leftovers in an airtight glass container and refrigerate for up to 5 days. I don’t suggest you freezing this salad because it might lose flavor and texture, especially if you’ve added fresh vegetables and herbs to the recipe.
Tabouli is a very green salad with the base of chopped parsley and very little bulgur whereas kisir uses bulgur as the base and the herbs are added for more flavor.
Bulgur is made from whole wheat kernels that are parboiled, dried and crackled. It’s 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.
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Kisir (Turkish Bulgur Salad) With Pomegranate Molasses
Ingredients
- 1 1/2 cup fine bulgur
- 2 1/2 cup boiling water
- 2 tsp tomato paste
- 1 tsp sweet pepper paste, see notes
- 1 tbsp pomegranate molasses
- 1 cup green onions, chopped
- 1 cup parsley, chopped
- 1 cup fresh mint, chopped
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place the bulgur in a large bowl and pour the boiling water on it. Stir well. Cover with a lid or a plate and let it sit for about 15 minutes until cooked.
- Once the bulgur is cooked and cooled, fluff it using a fork.
- To the bulgur, add tomato paste, pepper paste, olive oil and pomegranate molasses. Stir well so all bulgur grains are combined.
- Add in chopped green onion, parsley and mint to the bulgur. Mix well.
- Season well with salt and pepper.
- Cover and refrigerate for about 30 minutes before serving.
Video
Notes
- 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.
- 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. If not available, simply use tomato paste.
- Store the leftovers in an airtight container and refrigerate for up to 6 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Excellent ! The pomegranate molasses really gives this dish a very flavourful tang.
thank you, Shadi !
Was on the hunt for new recipes to try that were not only quick to make but also delicious and this recipe is it! Wow! We couldn’t get enough! This was excellent!
This salad was so full of flavor and delicious! I loved the flavor combination of the herbs, tomato paste and pomegranate molasses.
This was so tasty, really love the tomato flavor added to the bulgur!
This was delicious. It was full of flavor and easy to make.
Kısır is the best wrap ever, especially the spicy version!!
This recipe was super delicious, cant wait to make it again for my friends now!
Wow! This recipe was super delicious, cant wait to make it again for my friends now!
This was so tasty! We ate it as a light dinner.