Description
Kisir is a vibrant and refreshing Turkish bulgur salad featuring fine bulgur soaked in boiling water, combined with a flavorful paste of tomato and red pepper, and fresh vegetables and herbs. This light, zesty, and slightly tangy salad is perfect as a side dish or appetizer, showcasing authentic Turkish flavors with pomegranate molasses, lemon juice, and aromatic spices.
Ingredients
Bulgar Soaking Base
- 2 cups fine or extra fine bulgur
- 2 cups boiling water, plus more if needed
Flavor Paste
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 cup tomato paste
- 3 tablespoons Turkish red pepper paste
- 1 teaspoon Urfa pepper (or red pepper flakes)
- 1/2 teaspoon ground cumin
- Kosher salt, to taste
Salad Ingredients
- 2 tablespoons pomegranate molasses
- 1/2 lemon, juiced
- 6 green onions (use both white and green parts), trimmed and finely chopped
- 3 ripe but firm Roma tomatoes, diced
- 1 cup chopped fresh parsley, plus more for garnish
Instructions
- Cook the bulgur. Place the bulgur in a mixing bowl and pour about 1 cup of boiling water over it. Stir to combine and allow the bulgur to begin absorbing the water immediately. Add the remaining water, just enough to cover the bulgur. Cover the bowl and set it aside for about 15 minutes until the bulgur is tender and fully absorbed the water.
- Prepare the flavor paste. Heat a small pan over medium heat and add the olive oil, tomato paste, Turkish red pepper paste, Urfa pepper, ground cumin, and a generous pinch of kosher salt. Stir and cook until the pastes melt together and form a cohesive flavor base.
- Combine paste with bulgur. Pour the warm paste mixture over the soaked bulgur along with the pomegranate molasses, freshly squeezed lemon juice, and an additional drizzle of olive oil. Mix thoroughly, or knead with gloved hands traditionally, until the bulgur is evenly coated in the mixture.
- Cool the bulgur. Place the coated bulgur in the refrigerator to chill while you prepare the vegetables and herbs.
- Prepare the fresh ingredients. Finely chop the green onions, using both the white and green parts. Dice the Roma tomatoes; if they seem too watery or soft, halve them and gently squeeze out the seeds before chopping to avoid excess moisture.
- Mix the salad. Once the bulgur mixture has cooled, combine it with the chopped green onions, tomatoes, and fresh parsley. Stir gently but thoroughly. Taste and adjust seasonings with salt or lemon juice if desired.
- Finish and serve. Garnish the kisir salad with extra fresh parsley and serve chilled or at room temperature as a flavorful side dish or appetizer.
Notes
- Use fine or extra fine bulgur for best texture; coarser bulgur won’t soak as well in this salad.
- If you can’t find Turkish red pepper paste or Urfa pepper, substitute with good-quality red pepper flakes and mild chili paste, but the flavor will differ slightly.
- Soaking bulgur instead of cooking keeps the salad light and fluffy.
- Adjust the amount of lemon juice and pomegranate molasses based on your taste preference for acidity and sweetness.
- Chilling the salad enhances the flavor melding, but it can also be served immediately after mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
