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Kisir (Bulgur Salad)

A tangy, herb-packed Turkish bulgur salad mixed with tomato paste, pomegranate molasses, green onions, parsley, and fresh vegetables. Plan ahead: allow 30 minutes for the bulgur to hydrate and the flavors to meld.

25 minEasyServes 6230 cal/serving

TurkishSaladNo-CookVeganMediterraneanHigh FiberDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 2 cups fine bulgur wheat
  • 2 cups boiling water
  • 1/4 cup tomato paste
  • 2 tbsp pomegranate molasses (or 1 tbsp lemon juice + 1 tsp sugar)
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 6 green onions (scallions), thinly sliced
  • 1 cup flat-leaf parsley, finely chopped
  • 2 ripe tomato, finely diced
  • 1/2 English cucumber, finely diced
  • 1/2 tsp ground cumin
  • 1/2 tsp Aleppo pepper or crushed red pepper flakes
  • 1 tsp salt

Instructions

  1. 1

    Place 2 cups fine bulgur wheat in a large heatproof bowl. Pour 2 cups boiling water over it, stir briefly, cover tightly with a plate or plastic wrap, and let stand for 15 minutes until all the water is absorbed.

  2. 2

    Fluff the bulgur with a fork. While still warm, stir in 1/4 cup tomato paste, 2 tbsp pomegranate molasses (or 1 tbsp lemon juice + 1 tsp sugar), and 1/4 cup extra-virgin olive oil until the bulgur is evenly coated and reddish in color.

  3. 3

    Add 3 tbsp fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp Aleppo pepper or crushed red pepper flakes, and 1 tsp salt. Mix well and taste for seasoning - the salad should be tangy and slightly spicy.

  4. 4

    Add 6 thinly sliced green onions (scallions), 1 cup finely chopped flat-leaf parsley, 2 finely diced ripe tomato, and 1/2 finely diced English cucumber. Fold gently to combine.

  5. 5

    Cover and refrigerate for at least 30 minutes to let the flavors develop before serving. Serve at room temperature or chilled.

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Questions

What is Kisir (Bulgur Salad)?

A tangy, herb-packed Turkish bulgur salad mixed with tomato paste, pomegranate molasses, green onions, parsley, and fresh vegetables. Plan ahead: allow 30 minutes for the bulgur to hydrate and the flavors to meld. This reference files it under Turkish salad: made without cooking, rated easy and about 25 minutes start to finish.

How much time should I plan for Kisir (Bulgur Salad)?

As written, 25 minutes: 25 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Why fold instead of stir in Kisir (Bulgur Salad)?

Step 4 reads: "Fold gently to combine." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is there a substitute for Aleppo pepper in Kisir (Bulgur Salad)?

The entry for Kisir (Bulgur Salad) calls for 1/2 tsp Aleppo pepper or crushed red pepper flakes. In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

How hot is Kisir (Bulgur Salad)?

Moderately. The heat in Kisir (Bulgur Salad) comes from 1/2 tsp Aleppo pepper or crushed red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Kisir (Bulgur Salad) gluten-free?

Yes. The gluten in Kisir (Bulgur Salad) is 2 cups fine bulgur wheat. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

Can I make Kisir (Bulgur Salad) ahead?

Yes, it takes well to being made ahead. The base of Kisir (Bulgur Salad) is bulgur, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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