Simple Turkish Kisir (Bulgur Salad)
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Servings: 4
Calories: 677kcal
Ingredients
- 2 cups fine bulgur
- 4 tbsp olive oil
- ½ large onion diced
- 4 garlic cloves minced
- ¼ tsp cumin
- 1 tsp red pepper flakes
- ½ tsp dried mint
- ¼ tsp black pepper
- 1 tsp salt
- 4 tbsp tomato paste
- 2 ½ cups hot water
For salad:
- ¼ cup pomegranate molasses
- ¼ cup lemon juice freshly squeezed
- ½ cup olive oil
- 1 cup spring onion chopped
- 1 medium tomato diced
- 6 leaves of lettuce medium-thin sliced
Instructions
- Heat the olive oil and sauté the onions until it is translucent. Then add the garlic and tomato paste and saute for a few minutes. Add the spices and salt, then pour the water into the pan. Stir them well, then turn off the heat when the water boils.
- Add the onion mixture to the bulgur in a mixing bowl and cover it. Rest for 30 minutes and let the bulgur absorb the liquid. Fold the bulgur halfway through and cover again.
- Transfer the bulgur to the larger mixing bowl after absorbing all the liquid. Add the lemon juice, pomegranate molasses, and olive oil to the bulgur. Mix them well.
- Add the chopped greens and tomatoes to the bulgur, and fold them gently.
- Transfer the serving plate and serve it immediately.
Video
Nutrition
Calories: 677kcal | Carbohydrates: 70g | Protein: 11g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 745mg | Potassium: 679mg | Fiber: 15g | Sugar: 10g | Vitamin A: 975IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 3mg
Tips, Notes & Substitutes:
Kısır is a delicious Turkish salad made of bulgur wheat, veggies, and spices. It’s a great vegan option.
Here are some tips and tricks for making the perfect Kısır:
- It’s important to use fine bulgur for the dish. You can substitute with cracked wheat if you can’t find fine bulgur. However, You cannot do it with thick bulgur because it does not absorb water easily, does not swell immediately, and is not suitable for use without cooking.
- If you want to add a bit of extra flavor, try stirring in some chopped fresh parsley or mint before serving.
- When you mix the bulgur with the onion mixture, you may think that the liquid is too much at first, but you can be sure that the bulgur will absorb them all.
- If your bulgur has taken a lot of water and has not swelled, you can add a bit more hot water.
- You can use more lemon juices if you don’t have pomegranate syrup. Adjust the sourness according to your taste.
- As for substitutions, if you’re not a fan of bulgur, you can use quinoa in its place.
Now that you know all the tips and tricks for making Kısır make sure to give it a try!
