Kisir - Turkish bulgur salad

Ingredients

• 90 g (½ cup)fine bulgur wheat
• 180 ml (¾ cup), boiling hot, or a little more as neededwater
• 15 ml (1 tbsp)tomato paste (tomato purée)
• 7.5 ml (½ tbsp), optionalred pepper paste
• 15 ml (1 tbsp)extra-virgin olive oil
• 15 ml (1 tbsp), or a little less to tastepomegranate molasses
• 15 ml (1 tbsp)lemon juice
• 1tomato
• ½Persian cucumber, or about half that amount of English cucumber
• 30 ml (2 tbsp), choppedparsley
• 1, or more to taste; optionalspring onion (scallion)

Instructions

1. 1

   Soak the bulgur

   Put the bulgur in a heatproof bowl and pour over enough boiling water to sit about 1 cm above it. Leave it to absorb the water for around 10 minutes while you prepare the other ingredients.

2. 2

   Mix the dressing

   Stir together the tomato paste, red pepper paste if using, olive oil, pomegranate molasses and lemon juice.

3. 3

   Chop the vegetables

   Dice the cucumber and tomato fairly small, then finely chop the parsley. Thinly slice the spring onion if using.

4. 4

   Combine the salad

   When the bulgur has absorbed the water, drain away any excess and mix in the dressing. Stir through the tomato, cucumber, parsley and spring onion, if using.

5. 5

   Serve or chill

   Serve straight away or chill until needed; the salad is best served at room temperature.

What is kisir?

Kisir is a Turkish salad built around bulgur, a quick-cooking form of cracked wheat. It is often dressed with tomato and pepper pastes, herbs and bright, tangy flavours.

This version keeps the preparation simple: hot water softens fine bulgur while a no-cook dressing and fresh vegetables bring flavour and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 6g protein, 39g carbs, 8g fat.

Bulgur provides most of the carbohydrates, while olive oil contributes much of the fat; the bulgur and vegetables provide a little protein. For a more filling, balanced plate, serve the salad with a protein-rich accompaniment such as beans, eggs or grilled chicken.

Why fine bulgur works

Fine bulgur: its small grains soften quickly with a brief soak, so there is no need to cook them on the hob. Check the packet if your bulgur is a different grind, as it may need a different amount of water or soaking time.

Water level: pour on enough boiling water to cover the grains by about 1 cm. Drain any excess after soaking so the salad does not turn watery.

Build a balanced dressing

Tomato and pepper pastes: tomato paste gives the dressing a savoury base, while red pepper paste adds another layer of flavour. The pepper paste is optional.

Sweet and sharp: pomegranate molasses brings a tart sweetness, balanced by lemon juice. Start with the stated amount and use a little less molasses if you prefer a sharper dressing.

Keep the vegetables fresh

Small dice: cutting the cucumber and tomato fairly small helps them mix evenly through the bulgur. Finely chopped parsley distributes its fresh, herby flavour in every serving.

Spring onion: slice it thinly so its flavour does not dominate. Leave it out if you prefer a milder salad.

Check the texture

After soaking: the grains should be tender, not soggy. Drain off leftover water before adding the dressing, since the vegetables will also contribute moisture.

After mixing: taste and check that the bulgur is coated and the salad is lively with sweet, savoury and tangy notes. Let chilled kisir come back towards room temperature before serving.

Make it ahead and serve

The bulgur can soak while you prepare the dressing and vegetables, which keeps the hands-on preparation brief. Once mixed, chill the salad if you are making it ahead.

Serve it as a light lunch or alongside grilled vegetables, meat or fish. It also packs neatly for a picnic.

Recipe notes & tips

• Use a heatproof bowl so the boiling water can soften the bulgur safely.
• Measure the water so it sits about 1 cm above the bulgur.
• Drain the grains well before adding the dressing.
• Dice the tomato and cucumber small for an even mix.
• Taste the dressing before mixing it through and adjust the pomegranate molasses to your preference.
• For the best serving texture, bring chilled kisir towards room temperature before eating.

Variations

• More pepper paste: add extra red pepper paste for a stronger pepper flavour.
• No spring onion: leave it out for a gentler-tasting salad.
• Extra herbs: add more parsley for a fresher, greener finish.
• Sharper dressing: use a little less pomegranate molasses and keep the lemon juice as written.
• English cucumber: use about half the quantity of English cucumber in place of the Persian cucumber.

Common mistakes to avoid

• Too much water: the salad can turn soggy; drain excess water from the bulgur before dressing it.
• Large vegetable pieces: they can make the salad harder to eat evenly; dice the tomato and cucumber fairly small.
• Skipping the drain: leftover soaking water dilutes the dressing; drain the bulgur once it has absorbed the water.
• Too much molasses: it can make the dressing overly sweet; use a little less if you prefer a sharper taste.
• Serving straight from the fridge: cold can mute the salad's flavours; let it come towards room temperature before serving.

How to store

Store the salad in a covered container in the fridge and eat within 2 days. Serve it cold or let it come towards room temperature; it does not need reheating.

Frequently asked questions