Kisir (Turkish Bulgur Salad)
Fine bulgur kneaded with tomato and pepper paste, fresh herbs and a sweet-sour hit of pomegranate molasses — kisir is Turkey's beloved answer to tabbouleh.
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Ingredients
250g (1.5 cups) fine bulgur
250ml hot water
2 tbsp tomato paste
1 tbsp mild pepper paste
4 tbsp extra virgin olive oil
2-3 tbsp pomegranate molasses
juice of 1 lemon
1 small onion, very finely chopped
4 spring onions, finely sliced
1 small bunch of flat-leaf parsley, finely chopped
1 tsp isot (Urfa) chilli flakes
1 tsp dried mint
1/2 tsp ground cumin
1 tsp salt, plus crisp lettuce leaves and cucumber to serve
Instructions
- 1
Put the fine bulgur in a wide bowl, pour over the hot water, cover and leave for 15 minutes until the grains have absorbed the water and softened.
- 2
Meanwhile, gently warm the olive oil in a small pan, stir in the tomato and pepper pastes and cook for a minute until fragrant, then take off the heat.
- 3
Add the paste mixture to the bulgur and knead with your hands (or a sturdy spoon) for 3-4 minutes until every grain is evenly coated and red.
- 4
Knead in the finely chopped onion, salt, isot, dried mint and cumin — the warmth of the bulgur will soften the onion.
- 5
Once the mixture has cooled to room temperature, add the pomegranate molasses and lemon juice and mix well, tasting as you go for the right sweet-sour balance.
- 6
Fold in the spring onions and parsley last so they stay fresh and green.
- 7
Chill for at least 30 minutes, then serve heaped on a platter with lettuce leaves and cucumber for scooping.
No Turkish tea gathering, picnic or 'gün' (ladies' day) is complete without a big plate of kisir. Unlike tabbouleh, which is mostly herbs, kisir is all about the bulgur itself: fine grains soaked just enough to swell, then kneaded with tomato and pepper paste until every grain turns brick-red and glossy.
Two ingredients make or break it. The first is genuinely fine bulgur — coarse bulgur will never give you that soft, cohesive texture. The second is pomegranate molasses, which brings the sweet-sour depth that separates a good kisir from a great one. A little isot (Urfa chilli) adds smoky warmth without much heat.
Kisir keeps beautifully in the fridge for two to three days, which makes it perfect for meal prep or feeding a crowd. Serve it scooped into crisp lettuce leaves with a cold glass of ayran, or pile it next to pickles as part of a meze table. You can find proper Turkish fine bulgur, Öncü pastes and real pomegranate molasses at Turkish Online Market.
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