This Turkish Bulgur Salad (Kisir) will surely make its way to the top of your salad list! Unlike any other salad, it is mostly made from Bulgur Wheat which is very filling. This is a very healthy and delicious salad. It can be eaten alone or with a side of protein. This vegan salad is perfect for make-ahead meals and is full of fresh and vibrant flavors.
Kisir is a flavorful whole-grain salad of bulgur wheat, fresh herbs, veggies, and pomegranate. Make this Turkish salad recipe for a tasty and healthy meal!
Nutritious Turkish Bulgur Salad
What Is Bulgur Wheat?
Bulgur Wheat is one of the most popular whole grains in the Middle East. It is made from dried wheat, commonly durum wheat.
This grain originated in the Middle East and Mediterranean Basin which makes a key ingredient in most Middle Eastern and Mediterranean dishes.
I am a fan of salad especially ones packed with flavor, and I have my mom to thank for. One standout salad is Kisir or Turkish Bulgur Salad. It is a game-changer with its fresh herbs, sweet-tart pomegranate molasses, and rich pepper paste.
A Festival of Colors!
Ingredients You Will Need
Fine burghul
Boiling water
Persian cucumbers
Fresh mint
Dried mint
Parsley
Green onions
Red onions, finely chopped
Red bell pepper
Extra virgin olive oil
Salt
Cumin
Pomegranate molasses
Mild red pepper paste
Steps to Prep
Add the dry bulgur to a bowl and add the boiling water on top.
After that, mix with a spoon to make sure all grains get coated.
Then, cover it and let it sit for half an hour.
Once half an hour is done, fluff with a fork. It should absorb all the water.
Now, add to the bulgur the finely chopped vegetables, and mix.
Next, in a small bowl mix together the cumin, salt, pomegranate molasses, pepper paste, dry mint, and olive oil.
Later on, mix well until smooth and pour over the salad.
At last, stir together until well combined and you are ready to serve.
Comes in Handy for a Side Dish
The Difference Between Tabbouleh and Kisir
Since this salad contains a famous Middle Eastern grain, bulgur, it is quite likely that it shares origins with tabbouleh, a Lebanese herb and bulgur salad.
Contrary to what many believe, including Lebanese people and Palestinians, tabbouleh is a bulgur salad that originated in the Lebanese mountains. Throughout time, the dish evolved to become what we know it today. These days, in the Middle East at least, this is primarily an herb salad, where bulgur takes on a supporting role.
It is commonly believed that this Turkish salad itself evolved from an early form of tabbouleh. However, for the Turkish salad recipe, the bulgur has remained the key ingredient. Kisir is firmly a bulgur salad, the herbs playing only a minor role.
Variations and Substitutions
If you decide to use the traditional Turkish salad ingredients of flat-leaf parsley, bulgur wheat, tomatoes, lemon, and olive oil, it will be too similar to Lebanese tabbouleh.
The salad will still be fresh and clean, but if you want to go with an additional texture or flavor, then add other vegetables and ingredients to boost the flavor.
This is where you can get creative with your preparation of the salad! Here are some spicy, sour, and sweet flavors you can add to your salad:
Biber Salcasi: This Turkish red pepper paste can be made with or without spicy chilies. Although it is better to go with a little heat, this condiment is the same for Turkish cuisine as tomato paste for Italian cuisine.
Pomegranate molasses and arils: These ingredients are commonly used in Middle Eastern and North African cuisines. You can add them to savory dishes for a sweet and tangy flavor.
Chopped dill pickles: These pickles are crunchy and refreshing and add an extra taste to your salad.
Original Turkish Kisir Salad
Tips and Tricks
You have to soak the bulgur. It will take between 20 and 30 minutes, and it will require a couple of stirs. The grains should be soft and tender, not chewy.
Avoid using coarse or extra-coarse bulgur because the cooking instructions differ according to the type of bulgur. In that case, you have to follow the directions on the packet of each type of bulgur to prepare it.
Make sure to prepare it ahead of time. Once the salad has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 3 days.
Add a bit of heat to your salad. In case you are not able to find Turkish hot pepper paste, you can always substitute the same amount of tomato paste with 1 teaspoon of pul biber (Aleppo pepper) or another chili flake for a better taste.
Storage Tips
Store leftovers: The salad will last a few days in the fridge, so never throw away your leftovers. Store them in an airtight container. They taste super yummy cold! You can also make some extra servings for weekday lunches.
Revive your salad: To freshen up the salad after being stored, you can add a squeeze of lemon juice or a drizzle of olive oil to revive the flavors. Don’t forget to give it a good stir before serving.
No freezing: It is not recommended to freeze Turkish Bulgur Salad because it may alter the texture of the ingredients. They will become mushy and less appealing once thawed.
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Frequently Asked Questions (FAQs)
As a matter of fact, not only is bulgur tasty and quick to prepare, but it is also very nutritious. It maintains more nutritional value than more refined whole-grain products. Bulgur is rich in fiber, so it is perfect for your heart, weight loss, blood sugar control, and digestion. Bulgur comes in different grinds, from fine to very coarse, with the coarse having the most nutritional value.
You can serve this salad as soon as you have made it. However, many people prefer to eat their salad cold, so they prefer to chill it before serving.
Bulgur is a wheat product, so if anyone is sensitive to gluten or wheat, it is better to avoid it. In that case, you can always replace the bulgur with certified gluten-free couscous or even rice; I promise you it will still be delicious!
You can soak 1 cup of bulgur with 1.5 cups of boiling water and cover it for 30 minutes in order to make it softer. Then, mix occasionally (2–3 times). Some people soak 1 cup of bulgur with 2 cups of boiling water and then drain the excess water later. However, you can avoid that because that will only make the bulgur mushy and wet. Instead, use 1.5 cups of boiling water.
Other Must Try Recipes:
Mediterranean Style Chicken Salad with Creamy Yogurt Dressing
Arabic Chopped Salad (Salata Arabiyeh)
Cucumber Yogurt Salad | Khiyar Bi Laban
Tabbouli Salad Recipe (Tabbouleh)
Crispy Cheese Borek (Turkish Cheese Rolls)
Garlic Sauce – Middle Eastern Toum
Shish Barak-Dumplings in Yogurt
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Turkish Bulgur Salad – Kisir
Ingredients
- 1 cup fine burgul
- 1½ cups boiling water
- 2 Persian cucumbers cubed
- ¼ cup fresh mint finely chopped
- 2 tablespoons dried mint
- ¼ cup parsley finely chopped
- ¼ cup green onions finely chopped
- ⅔ cup red onions finely chopped
- 1 large red bell pepper cubed, or 1 cup
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¾ teaspoon cumin
- 1 tablespoon pomegranate molasses
- ⅓ cup mild red pepper paste
Instructions
- Add the dry bulgur to a bowl, and add the boiling water on top.
- Mix with a spoon to make sure all grains get coated.
- Cover and let it sit for half an hour.
- Fluff with a fork. It should absorb all the water.
- Add to the bulgur the finely chopped vegetables, and mix.
- In a small bowl mix together the cumin, salt, pomegranate molasses, pepper paste, dry mint, and olive oil.
- Mix well until smooth and pour over the salad.
- Stir together until well combined and you areready to serve.
Notes
- Prepare the salad ahead of time, just keep the dressing on the side and mix when ready to serve to prevent it from being soggy.
- In case you were not able to find Turkish hot pepper paste, you can always substitute the same amount of tomato paste with 1 teaspoon of pul biber (Aleppo pepper), or another chili flake for a better taste.
- Once the salad has cooled to room temperature, transfer it to an air tight container and it should be maintained in the fridge for 3 days.
This was so delicious and easy. Than you
So easy to make and so good! Paired it with the oven roasted chicken recipe and it was such a good and filling meal!
So easy to use and full of so many flavors! Extremely healthy and goes well with so many dishes or good on its own. Was amazed at how simple the recipe is! Def recommend!