How to make Turkish Kisir Salad (Recipe with Bulgur)
Kisir is also known as Turkish Bulgur Salad is one of the tastiest and easiest salad recipes I know. Ready in just 10 minutes. With a taste explosion due to the sour pomegranate molasses, bulgur, spring onions, and parsley mix. This salad is delicious to serve as a Mezze, as a side dish at the BBQ, or for lunch. Kisir is an addictively delicious recipe that you will make very often.
Equipment
- Glass bowls
- Chef's knife
Ingredients
- ½ cup Bulgur fine
- ½ cup hot water
- 1 tablespoon tomato paste tomato purée
- 1 tablespoon olive oil extra virgin
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1 tomato without seeds, in small cubes.
- ½ red chili pepper without seeds, cut into thin strips
- ½ oz. parsley finely chopped
- 3 spring onions cut into thin strips
- 1 tablespoon pomegranate seeds
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the bulgur in a large heatproof bowl and pour the water over the bulgur. Let stand for 10 minutes.½ cup Bulgur, ½ cup hot water
- In a small bowl, mix tomato paste, olive oil, pomegranate molasses, and lemon juice.1 tablespoon tomato paste, 1 tablespoon olive oil, 1 tablespoon pomegranate molasses, 1 tablespoon lemon juice
- Pour that over the bulgur.
- Add the diced tomatoes, red pepper strips, chopped parsley, and spring onions to the bowl and mix well.1 tomato, ½ red chili pepper, ½ oz. parsley, 3 spring onions
- Divide the pomegranate seeds over the salad.1 tablespoon pomegranate seeds
- Serve immediately (lukewarm) or refrigerate to enjoy later.
NOTES
1. Bulgur -
Bulgur comes in many varieties. You can often find the coarse version in the supermarket. In Turkey, it is often used for pilav recipes. If you look further and go to the Turkish supermarket, you will also come across a nice variant. And this is exactly the one you traditionally use at kisir.
If you can't get hold of the fine version, you can just use the coarse version. Cook the latter according to the instructions on the package
2. Pomegranate molasses -
You get this syrup by slowly boiling pomegranate juice until it is sticky. The taste is sweet and sour. You can also replace this with lemon juice or balsamic vinegar (or a combination of these). You can buy pomegranate molasses in the supermarket.
3. Also delicious -
- Add some biber salcasi (hot pepper paste) or paprika paste to your dressing. About ½ teaspoon.
- Add some fresh vegetables like cucumber, red bell pepper, or more fresh tomatoes to your salad. Or herbs as fresh mint.
- If you want to eat this as a main dish add some cheese like feta or halloumi, which combines deliciously with this salad. Add some salt and black pepper if you like.
- Refrigerator - This recipe can be kept covered in the refrigerator for up to 3 days (it will be even better the next day as the flavors soak in)
- Freezing - Do not freeze this salad. The structure changes and the fresh herbs do not make it tasty.
Nutrition
Calories: 122kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 42mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 32mg | Iron: 1mg
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