Kisir

Nutrition · per serving

Steps

1. 1

   Put the fine bulgur in a medium mixing bowl. Pour over the boiling water, stir once, cover with a plate, and let it stand for 8 minutes until the grains soften and the water is absorbed. Fine bulgur should become tender without stovetop cooking; if it still feels firm after 8 minutes, give it 1 more minute covered.

   120 g fine bulgur160 ml boiling water
2. 2

   While the bulgur rests, finely slice the spring onions, finely chop the parsley and mint, dice the cucumber very small, and seed and finely dice the tomato. Small, even cuts help the salad mix evenly and keep the texture light rather than watery.

   40 g spring onions25 g flat-leaf parsley10 g fresh mint leaves100 g small cucumber80 g small tomato
3. 3

   Uncover the bulgur and fluff it with a fork to separate the grains. Add the tomato paste, red pepper paste, olive oil, pomegranate molasses, lemon juice, cumin, Aleppo pepper, salt, and black pepper. Mix thoroughly with the fork or your hand until the pastes are fully rubbed into the bulgur and the color is evenly red; this step builds the classic kisir flavor.

   25 g tomato paste15 g red pepper paste30 ml olive oil20 ml pomegranate molasses20 ml lemon juice1/2 tsp ground cumin1/2 tsp Aleppo pepper or mild chili flakes3/4 tsp fine salt1/4 tsp black pepper
4. 4

   Add the spring onions, parsley, mint, cucumber, and tomato to the seasoned bulgur. Toss until evenly combined. Taste and adjust with a little more lemon or salt if needed; the salad should be bright, tangy, and well seasoned because bulgur dulls flavors slightly as it sits.

   40 g spring onions25 g flat-leaf parsley10 g fresh mint leaves100 g small cucumber80 g small tomato
5. 5

   Serve immediately, or let the kisir sit for 2 to 3 minutes so the flavors meld. Spoon onto plates and serve at room temperature.

Origin & History

Kisir is a classic Turkish bulgur salad, especially popular in home cooking, tea gatherings, and mezze tables. It is related to other Eastern Mediterranean bulgur salads, but its signature combination of tomato paste, pepper paste, olive oil, and pomegranate molasses gives it a distinctly Turkish character.