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–+ servings
bulgur grains mixed with tomatoes, cucumbers, mint, parsley, green onions, and other ingredients form the famous Kisir salad served with red onion wedges, tomato slices, and lemon wedge

Turkish Bulgur Salad - Kisir

Fatimah
This salad is a simple flavor-packed recipe. It represents a quick and easy make-ahead meal and the best vegan salad. Although it is compared to tabbouleh, it has its own distinct delicious savory flavor. Also, it is perfect to serve as a side dish.
5 from 3 Ratings
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Prep Time 20 minutes
Course Salad, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 137 kcal

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 are ready to serve.

Notes

  • Soak the Bulgur Properly: You have to soak the bulgur for 20 to 30 minutes, stirring occasionally. The grains should be soft and tender, not chewy, for the perfect texture.
  • Choose the Right Type of Bulgur: Avoid using coarse or extra-coarse bulgur, because their cooking methods differ. If using these types, follow the directions on the package of each type of bulgur to ensure proper cooking.
  • Add a Spicy Kick: If Turkish hot pepper paste isn’t available, substitute it with the same amount of tomato paste mixed with 1 teaspoon of pul biber (Aleppo pepper) or red pepper flakes for a flavorful heat boost.
  • Prepare Ahead of Time: Kisir tastes even better after resting. Once the salad has cooled to room temperature, store it in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 137kcalCarbohydrates: 10gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 592mgPotassium: 243mgFiber: 2gSugar: 5gVitamin A: 1901IUVitamin C: 62mgCalcium: 46mgIron: 2mg
Keyword middle eastern recipe, Turkish Bulgur Salad
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