Turkish Bulgur Salad - Kisir

Ingredients

• 180 g (1 cup)fine bulgur
• 360 ml (1½ cups)boiling water
• 2Persian cucumbers, cubed
• 15 g (¼ cup)fresh mint, finely chopped
• 30 ml (2 tablespoons)dried mint
• 15 g (¼ cup)parsley, finely chopped
• 25 g (¼ cup)spring onions, finely chopped
• 105 g (⅔ cup)red onions, finely chopped
• 1 large (or 150 g, 1 cup)red pepper, cubed
• 45 ml (3 tablespoons)extra virgin olive oil
• 5 g (1 teaspoon)salt
• 2 g (¾ teaspoon)cumin
• 15 ml (1 tablespoon)pomegranate molasses
• 80 g (⅓ cup)mild red pepper paste

Instructions

1. 1

   Add boiling water

   Put the dry bulgur in a bowl and pour the boiling water over it.

2. 2

   Coat the grains

   Stir with a spoon so the water reaches and coats all the bulgur.

3. 3

   Cover and rest

   Cover the bowl and leave the bulgur to stand for 30 minutes.

4. 4

   Fluff the bulgur

   Fluff it with a fork; it should have absorbed all the water.

5. 5

   Add the vegetables

   Add the finely chopped vegetables and herbs to the bulgur, then mix.

6. 6

   Mix the dressing

   In a small bowl, combine the cumin, salt, pomegranate molasses, red pepper paste, dried mint and olive oil.

7. 7

   Pour over salad

   Mix the dressing until smooth, then pour it over the salad.

8. 8

   Combine and serve

   Stir until everything is evenly combined, then serve.

What is kisir?

Kisir is a Turkish bulgur salad, often compared with tabbouleh because both feature grains, herbs and fresh vegetables. Its character comes from the pepper paste and pomegranate molasses, which give the dressing a savoury, tangy depth.

This version combines those bold flavours with cucumber, pepper and plenty of herbs. It can be served as a side or made ahead for a simple meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 1g protein, 10g carbs, 11g fat.

The bulgur provides most of the carbohydrate, while olive oil and red pepper paste contribute much of the fat. The vegetables and herbs add flavour and freshness, with only a small amount of protein in the supplied per-serving figures. Serve it with a protein-rich food such as beans or grilled tofu to make the plate more substantial.

The bulgur and its texture

Fine bulgur: pouring boiling water over it and letting it stand softens the grains without needing to cook them on the hob. Fluff it with a fork once the water has been absorbed to keep the texture light.

Resting time: the method calls for a 30-minute rest, even though the listed total time is 20 minutes. Allow the full resting time for the bulgur to soften as directed.

Fresh ingredients that add contrast

Cucumber and pepper: these bring a crisp, juicy contrast to the softened bulgur. Cut them into small, similar-sized pieces so they are easy to mix through the salad.

Herbs and onion: fresh mint, parsley and spring onions add freshness, while red onion gives a sharper bite. Chopping them finely helps distribute their flavour through each serving.

A savoury, tangy dressing

Pepper paste: mild red pepper paste provides the dressing’s savoury backbone. Stir it with the other dressing ingredients until smooth before pouring it over the bulgur.

Pomegranate molasses: this adds a tangy note that balances the olive oil and paste. Mix the dressing well so it coats the grains rather than settling in one spot.

When the salad is ready

Absorbed water: the bulgur is ready for fluffing when no water remains at the bottom of the bowl. If you can still see water, give it more time to absorb before adding the vegetables.

Even coating: once dressed, the salad should look evenly mixed, with the grains and vegetables carrying the seasoning throughout. Taste before serving and adjust only if needed.

Serving and making it ahead

Serve kisir alongside grilled vegetables or other savoury dishes, or offer it as part of a spread with salad leaves. It is also suitable for preparing ahead, which makes it handy for lunch or a gathering.

If making it in advance, keep it covered in the fridge and stir before serving. A brief rest after mixing gives the dressing time to spread through the salad.

Recipe notes & tips

• Use a wide bowl so the boiling water can be mixed through the bulgur evenly.
• Keep the cucumber and pepper pieces small for a more cohesive salad.
• Fluff the bulgur gently with a fork rather than pressing it together.
• Stir the dressing until the pepper paste is smooth before adding it to the salad.
• Mix the salad thoroughly so the herbs and seasoning are distributed throughout.

Variations

• More herbs: Increase the fresh mint or parsley for a greener, more herb-forward salad.
• Extra heat: Use a hotter red pepper paste if you prefer a spicier dressing.
• More tang: Add a little extra pomegranate molasses to sharpen the flavour.
• Lettuce cups: Spoon the finished salad into crisp lettuce leaves for serving.
• Make it heartier: Serve with cooked chickpeas alongside or mixed through the salad.

Common mistakes to avoid

• Adding vegetables too soon: Wait until the bulgur has absorbed the water so they do not become warm and limp.
• Skipping the rest: Give the bulgur the stated 30 minutes to soften fully.
• Leaving excess water: Check the bowl before fluffing; the bulgur should have absorbed all the water.
• Lumpy dressing: Stir the paste and other dressing ingredients until smooth before pouring.
• Uneven seasoning: Mix thoroughly after adding the dressing so it coats the whole salad.

How to store

Store the salad in a covered container in the fridge and eat within 2 days. Serve it cold or let it stand briefly at room temperature; reheating is not necessary.

Frequently asked questions