Kisir Bulgur salad with parsley, spring onions, lemon and salad leaves
Turkish Recipe

Kısır

For Kisir, fine bulgur is only boiled with hot water and then mixed with spicy tomato-paprika paste, olive oil, lemon, pomegranate syrup and lots of parsley. The salad fits with meze, grill dishes or as a light lunch.

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Total time 25 min
Calories 330 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare Kisir as a spicy bulgur salad

Kisir lives from acidity, herbs and a well-distributed spice paste. The bulgur should remain soft but grainy. Tomato paste and paprika paste are briefly dissolved in olive oil so that they spread evenly and give the salad its strong colour.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Kısır

Kisir is a Turkish bulgur salad with tomato paste, paprika paste, lemon, pomegranate syrup, herbs and spring onions. It tastes fresh, spicy and can be prepared in advance.

Ingredients

4 servings

Method

  1. 1

    Make Bulgur Source

    Pour over fine bulgur with hot water, cover and let swell for 10 to 15 minutes. Then loosen with a fork.

  2. 2

    Dissolve seasoning paste

    Heat olive oil in a small pan. Mix tomato paste and paprika paste for 1 to 2 minutes until the paste smells.

  3. 3

    Seasoning Bulgur

    Mix seasoning paste, lemon juice, pomegranate syrup, cumin, pul biber, salt and pepper under the bulgur.

  4. 4

    Adding herbs and vegetables

    Remove spring onions, parsley, mint, tomato and optional cucumber. Do not crush to keep the salad fresh.

  5. 5

    Season and serve

    Let Kisir soak for 10 minutes, season with lemon, salt and pomegranate syrup and serve with lettuce leaves.

Kitchen know-how

Tips for Kısır

Use Fine Bulgur

For Kisir fine Bulgur is right. Grober Bulgur needs longer cooking time and does not become so salady.

Balance Acid

Lemon and pomegranate syrup give freshness. Season again after pulling, because Bulgur absorbs a lot of spice.

Keeping herbs late

Add parsley and mint until the bulgur has cooled down. So they remain green and fresh.

Variations

How to adapt this recipe

Serve Kisir in Romanasalate leaves. This is fresh, practical for sharing and typical of Meze panels.

More paprika, pul biber and some chilli oil make Kisir stronger. Balance with lemon.

Nutrition per serving

330kcal
48.0 gCarbohydrates
8.0 gProtein
12.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Kısır

Fine bulgur is right because it only has to swell and gets a loose salad structure. Grober bulgur is less suitable for Kisir.

Yes, Kisir can be prepared in advance. Herbs and fresh tomatoes should be placed shortly before serving.

Pomegranate syrup brings sweet-acid depth. Replace a little more lemon juice and use a small shot of maple syrup or honey.

Bulgur absorbs a lot of liquid. After pulling, adjust with olive oil, lemon or some water and season again.

Keep cooking

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