Kisir (Bulgur Salad)

Name: Kisir (Bulgur Salad)
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Turkish
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

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

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

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

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

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

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

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

Questions

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

Yes. The gluten in this entry 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. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Kisir (Bulgur Salad)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.