Turkish Bulgur Salad (Kisir) with Video
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
197 kcal
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Cuisine
Mediterranean, Turkish
Turkish Bulgur Salad (Kisir) with Video
Description
This Kisir recipe relies on fine bulgur soaked in boiling water until tender, eliminating the need for stovetop cooking. The softened bulgur is fluffed and combined with tomato and sweet pepper pastes, which provide mild spiciness and a rich color. Pomegranate molasses adds a gentle tang and sweetness, enhancing the salad's complexity.
Freshly chopped parsley, mint, and green onions contribute herbaceous freshness, while olive oil smooths the texture and enriches the flavor. Seasoned with salt and pepper, the salad has a fluffy yet hearty consistency, ideal for warm or cold serving.
Kisir pairs well as a side with grilled meats, as a mezze dish, or as part of a light lunch or picnic. The fresh herbs and molasses create a distinctive taste that sets this salad apart from basic bulgur preparations.
Fine bulgur is critical to this recipe's texture; coarse bulgur requires cooking and yields a different mouthfeel. Adjustments like substituting lemon juice for pomegranate molasses can be made if ingredients are unavailable, with sweetness and acidity adjustments to taste. Leftovers keep well refrigerated for up to six days.
Ingredients
- 1 1/2 cup bulgur fine
- 2 1/2 cup water boiling
- 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 mint chopped, fresh
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place 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.
Notes
- Use fine bulgur rather than coarse to ensure quick soaking without cooking.
- Fresh herbs are preferable for best flavor, but dried herbs can be substituted if needed.
- If pomegranate molasses is unavailable, replace it with three tablespoons of lemon juice and adjust to taste for acidity.
- Choose sweet (not hot) pepper paste to achieve the correct balance of flavor and color.
- Store leftover salad in an airtight container in the refrigerator for up to six days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 332mg | 14% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2037IU | 41% |
| Vitamin C | 29mg | 32% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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