Kisir (Turkish Bulgur Salad)
User Reviews
5
Kisir (Turkish Bulgur Salad)
Description
Kisir (Turkish Bulgur Salad) uses fine or extra-fine bulgur soaked in boiling water until tender and fully hydrated, forming the base of the salad. A warm olive oil mixture combines tomato paste, Turkish red pepper paste, Urfa pepper, cumin, and salt to season the bulgur thoroughly, infusing it with rich, spicy, and aromatic notes.
The salad is brightened with pomegranate molasses and fresh lemon juice, adding sweet-tart complexity. Fresh green onions, diced Roma tomatoes, and chopped parsley contribute crispness and freshness, complementing the fluffy yet firm bulgur texture. The salad is chilled to meld flavors before serving.
Kisir can be enjoyed on its own, as a side dish, or scooped into lettuce cups for serving. Ingredients like tomatoes may be substituted with seasonal fresh pomegranate seeds for variation. The combination of spices and the syrupy pomegranate molasses create a distinctive balance of sweet, sour, and earthy flavors representative of Turkish cuisine.
Ingredients
- 2 cups bulgur fine or extra fine
- 2 cups water plus more if needed, boiling
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 1/4 cup tomato paste
- 3 tablespoons red pepper paste Turkish
- 1 teaspoon Urfa pepper or red pepper flakes
- 1/2 teaspoon cumin ground
- kosher salt
- 2 tablespoons pomegranate molasses
- 1/2 lemon juiced
- 6 green onions
- 3 Roma tomato ripe but firm
- 1 cup parsley plus more for garnish, chopped, fresh
Instructions
- Cook the bulgur. Place the bulgur in a mixing bowl and pour about 1 cup of the boiling water over it and stir. The bulgur should immediately absorb the water. Pour the remaining water, enough to just cover the bulgur. Cover the bowl and set aside until the bulgur is tender and has absorbed all of the water, about 15 minutes.
- Prepare the paste. In a small pan over medium heat, heat the olive oil with the tomato paste, Turkish pepper paste, Urfa Biber, cumin, and a big dash of salt. Stir until the pastes have melted and combined.
- Pour the paste mixture over the bulgur. Add the pomegranate molasses, lemon juice, and a drizzle more olive oil. Mix well (or knead with gloved hands as is traditional) until the bulgur is fully coated in the paste.
- Cool. Set the bulgur in the fridge to cool while you chop the rest of the ingredients.
- Prepare the veggies and herbs. Trim and finely chop the green onions (both white and green parts). Dice the tomatoes–if they are too soft or watery, you may want to halve them and squeeze out the seeds over your sink before chopping.
- Mix the kisir salad. Once the bulgur has fully cooled, mix in the chopped onions, tomatoes, and parsley. Taste and adjust seasoning to your liking.
- Finish and serve. Garnish with more fresh parsley and serve.
Notes
- Use quality Mediterranean ingredients such as fine bulgur, olive oil, and pomegranate molasses for authentic flavor.
- This salad can be served as is or used as a filling in lettuce cups for a fresh presentation.
- Seasonal substitutions like fresh pomegranate seeds can replace tomatoes to vary the texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2721 kcal
% Daily Value*
| Calories | 272.1kcal | 14% |
| Carbohydrates | 47.2g | 16% |
| Protein | 7.5g | 15% |
| Fat | 8g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 5.3g | 27% |
| Sodium | 174.3mg | 7% |
| Potassium | 569mg | 12% |
| Fiber | 10.7g | 43% |
| Sugar | 7g | 14% |
| Vitamin A | 1615.9IU | 32% |
| Vitamin C | 28.7mg | 32% |
| Calcium | 54.1mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
