Kisir is Turkey's famous bulgur salad; easy to make and impressive. It's tangy, full of umami, and uses fine bulgur as the base of the salad. The delicious dressing is what makes this salad unique, made from pomegranate molasses, tomato paste, red pepper paste, plenty of olive oil and some spices. It can be spicy or mild, and the process of making it is straight forward. Let's dive in.
Kisir is Turkey's Famous Salad
It's no secret that bulgur is a common ingredient across the middle east, and also in Turkey. It is cooked into a pilaf, shaped into kibbeh, and yes, often times used in salads. It is the main ingredient for kisir; a salad that is all of tangy, sweet, spicy, and with lots of umami.
Kisir is served as an appetizer, often presented in lettuce leaves. I personally love enjoying it in lettuce leaves because they add so much crunch. This salad is quite filling and one that I usually go back to for second and thirds.
For truly authentic kisir, it's important that you use fine bulgur, since bulgur comes in various sizes. Fine bulgur is also what's used for tabouli, and it requires no cooking. It is simply soaked in hot water to soften. It is often referred to as "Turkey's tabouli" (although the two couldn't be more different in my opinion).
Another key ingredient in kisir is Turkish red pepper paste, which you can find at Turkish or middle eastern shops. It's a paste made using sweet red peppers, but a spicy variety can also be found.
Kisir is actually meant to be spicy, but I always make it using the sweet red pepper paste. I add a bit of spice through the the use of Aleppo pepper, which you can adjust based on how spicy you like it.
Ingredients and How to Customize Kisir
There are a base set of ingredients for this salad, and then some that you can add based on how you like to customize it. Let's run through them.
For the dressing:
- Olive oil, pomegranate molasses, lemon juice, red pepper paste and tomato paste are the base of the dressing. I also add the following spices: salt, cumin, black pepper and Aleppo pepper, the latter two can be adjusted to the desired heat level.
For the Salad:
- Fine bulgur, soaked in hot water to soften.
- Fresh mint, parsley and green onions. I use a ton because it gives the salad a lot of freshness.
- Optional: crunchy vegetables like cucumber and pepper (which I like to add), pickles (quite a common addition), or tomatoes.
How to Make Kisir Step-by-Step
The first step is to place the bulgur in a medium bowl, then add the hot water. Set it aside for 5 to 10 minutes to soak, while you prepare the other ingredients.
In a bowl or glass measuring cup, mix together the olive oil, pomegranate molasses, red pepper paste, tomato paste and the spices until well combined.
The result should be a thick paste which will be worked into the bulgur and bring most of the flavour.
NOTE: Some people cook the dressing in a pan to further enhance the flavours, and some also soften white onions to add to the kisir. I tried making it using both methods and found that this way was not only easier but yielded the same flavours!
Next, fluff the bulgur up with a fork, and place it in a large tray. Pour all of the dressing over the bulgur.
Using your hands, work the dressing into the bulgur, using a rubbing motion. Rub the bulgur grains together to help them absorb the dressing. This is a traditional technique used to make kisir, which improves its flavour (as opposed to just using a spoon to mix everything).
Continue to rub the bulgur until all the grains have been saturated and turn a bright red.
Next, add all of the finely chopped herbs as well as any vegetables that you're using. Mix well to combine everything. You can serve it immediately or allow it to chill in the fridge for a few hours, which will help the flavours develop a bit more.
Serving and Storage Suggestions
There are two ways to serve kisir, both of which are traditional. First, you can serve it as-is, in a bowl. Or you can serve it inside lettuce cups or lettuce wraps.
I personally prefer the lettuce cups, and my favourite type of lettuce to use is iceberg (although others will work too), since it is the crunchiest. It feels so satisfying to pick up a lettuce leaves full of kisir, roll it up, and take a crunchy bite. So good!
As for storage, kisir will keep in the fridge for up to a week, and it'll be just fine! The flavours will continue to develop as it cools and it doesn't get soggy because it's not a very wet salad. This makes it quite perfect for a make ahead option.
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Kisir
Ingredients
For the Dressing:
- 2 tablespoons tomato paste
- 2 tablespoons sweet red pepper paste
- ¼ cup extra virgin olive oil
- ¼ cup pomegranate molasses
- ¼ cup lemon juice (juice of 1 lemon)
- 1 teaspoon kosher salt
- ½ teaspoon cumin powder
- ½ teaspoon black pepper
- ½ teaspoon Aleppo pepper or ¼ tsp chilli flakes
For the Salad:
- 2 cups fine bulgur 415 g
- 2 cups boiled water 473 ml
- 1 cup parsley finely chopped
- ½ cup green onion finely chopped
- ½ cup fresh mint finely chopped
- 3 Persian Cucumbers, finely chopped
- 1 bell pepper, finely chopped
- ½ cup pickles, finely chopped optional
- 1 tomato, finely chopped optional
For serving:
- Lettuce leaves iceberg or any other type
Instructions
- Start by placing the fine bulgur in a medium bowl, then pour the hot water on top. Stir, then allow it to sit for 5 to 10 minutes while you prepare the rest of the ingredients.
![Bulgur in a glass bowl on a white tiled surface]()
- To make the dressing: combine the olive oil, pomegranate molasses, lemon juice, red pepper paste, tomato paste and spices. Mix well to combine into a thick paste.
![Dressing for kisir mixed together in a glass measuring cup with a spoon being held up with dressing in it on a white tiled surface]()
- Once the bulgur is soft, place it in a large tray and pour the dressing on top. Use your hands to work the dressing into the bulgur, rubbing the grains together to ensure they fully absorb the flavours. Continue to do this until all the grains are red and saturated with the dressing.
![Mixed bulgur with kisir dressing in a white, blue rimmed baking pan on a white tiled surface]()
- Next, add the finely chopped herbs and vegetables. Mix well to combine. You can now serve immediately or allow it to rest in the fridge for a few hours for the flavours to develop even more.
![Kisir with chopped cucumbers and peppers on top in a white, blue rimmed baking tray with two wooden servers on the sides]()
- You can serve in a bowl, or in lettuce cups.
![Kisir in lettuce cups on a bue patterned plate on a blue background]()
Notes
- Using fine bulgur means you do not have to cook the bulgur. Any other types of bulgur that is more coarse must be cooked, and it is not traditionally used for this recipe.
- You can add tomatoes and pickles if you like, both of which are traditionally used in some versions of kisir.
- Serve the kisir in lettuce leaves for an impressive and delicious presentation.
Nutrition
The post 20-Minute Kisir (Turkish Bulgur Salad) appeared first on Hungry Paprikas.