Kisir
“Turkish bulgur wheat salad mixed with tomato paste, lemon, pomegranate molasses, and fresh herbs.”
Bulgur
Tomato
Lemon
Parsley
Mint
Olive OilWhere it comes from
Kisir is a vibrant bulgur salad that showcases the fresh flavors of Turkish cuisine. Originating from the southeastern regions of Turkey, this dish is often enjoyed as a meze, reflecting the importance of shared meals. A surprising twist is its use of pomegranate molasses, which adds a delightful sweetness and depth.
On the Palate
How it's made
4 steps · Show ↓20 min active · 10 min waiting
How it's made
4 steps · Show ↓- 15 min
Place the bulgur in a large bowl and cover with boiling water. Stir briefly, then cover the bowl with a lid or plate. Let it sit until the bulgur absorbs the water and becomes tender, about 15 minutes.
Watch outEnsure all the water is absorbed before proceeding, as excess water will make the salad mushy.
- 25 min
Fluff the bulgur with a fork to separate the grains. Add tomato paste, olive oil, and lemon juice, mixing until the bulgur is evenly coated and takes on a reddish hue.
- 35 min
Finely chop the parsley and mint, and add them to the bulgur along with cumin. Stir to combine, ensuring the herbs are evenly distributed throughout the salad.
- 45 min
Adjust seasoning with salt and more lemon juice if needed. Serve the kisir at room temperature, optionally with lettuce leaves on the side.
