Turkish Bulgur Salad (Kısır)
Hearty, delicious and filling, Turkish Bulgur Salad or Kısır is a terrific meal all year round. It is the perfect accompaniment to grilled and barbecued meat or as part of a Turkish or Cypriot inspired feast!
If you're here, you've probably enjoyed some delicious Kısır in Turkey or Cyprus and want to know how to make it at home - you're in the right place! Turkish Bulgur Salad is pretty much guaranteed to appear on meze plates, and it's super simple to make at home.
I learned to make Kısır while living in Cyprus, and this is the version I've settled on after years of experimenting. I like to make a big batch and keep it in the fridge, because it lasts for days and ends up being used in all sorts of ways. It's an easy side with grilled food, good for snacking, and a quick way of bulking up a meal if you're short on time.
TABLE OF CONTENTS
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Ingredients
Kisir is simple food, but full of flavour! If you have a Turkish market or supermarket anywhere near to you, check them out for the best and the freshest ingredients.
- Bulgur: I use a medium to coarse bulgur because I like a bit of texture. Fine bulgur goes soft very quickly and doesn't hold up as well once it's dressed, especially if you're keeping the salad for a few days.
- Tomato paste: This is what really flavours the bulgur. It's stirred in while everything is still warm so it sinks into the grain rather than just coating the outside.
- Olive oil: You need a decent amount here. It's part of the flavour, not just there to loosen things up, so I use a good olive oil that you enjoy the taste of.
- Lemon juice: This keeps everything sharp and stops the salad from feeling heavy. I usually start with less and add more at the end once everything is mixed. I love tart and sour foods, so I go heavy.
- Pomegranate molasses: Sweet and sour at the same time, and very distinctive. If you've had a Kısır you really liked, this will almost certainly have been part of it. This is totally worth finding!!
- Onion: Cooked gently until soft - it shouldn't be a dominant flavour.
- Tomatoes, cucumber and red pepper: These go in for freshness and crunch. I chop them fairly small so they mix through properly.
- Parsley and mint: Parsley is essential. I also use a good amount of mint, even though it's not universal, because I like how it lifts the whole salad and keeps it feeling fresh.
- Pul biber (Aleppo pepper): Optional, but worth using if you can get it. It's more warm than hot, with a slightly smoky, fruity flavour. I tend to use the mild, sweet kind here (tatli) so it adds depth without turning the salad spicy. If you like spice, go for hot (aci)!
Instructions
Kisir is simple to make - just be sure to add the fresh ingredients at the last minute so they stay nice and crisp.
- Cook the bulgur: Simmer the bulgur in lightly salted water until tender. Drain it well, then cover and leave it for a few minutes so the grains stay separate.
- Soften the onion: While the bulgur cooks, warm some of the olive oil in a frying pan and cook the onion gently until soft. Add the tomato paste and cook briefly, just long enough to take away its raw edge.
- Season the bulgur: Stir the warm bulgur into the tomato and onion mixture. Add lemon juice and pomegranate molasses and mix thoroughly. Taste it at this stage and adjust. It should already taste good before anything fresh is added.
- Finish the salad: Leave the bulgur to cool to room temperature, then fold through the tomatoes, cucumber, red pepper, parsley and mint. Add pul biber if using, and adjust with more lemon juice or pomegranate molasses if needed.
Substitutions
- Bulgur: Medium or coarse bulgur gives the best texture. Fine bulgur will be softer. Barley or farro can be used if bulgur is unavailable.
- Pomegranate molasses: Extra lemon juice with a small amount of sugar works well. A splash of balsamic vinegar will do in a pinch, though it changes the colour slightly.
- Pul biber: Mild chilli flakes or sweet paprika are suitable substitutes.
Variations
- Add more mint and parsley if you like it very green.
- Increase the heat with hot pul biber or a little fresh chilli.
- Serve it in lettuce leaves as part of a larger spread.
- Add finely sliced green onions for extra sharpness.
Equipment
A saucepan for the bulgur, a frying pan for the onion and tomato paste, and a large bowl for mixing. A sieve helps with draining the bulgur thoroughly.
Storage
- This salad keeps well in the fridge for up to 4 days.
- It's often better after a night in the fridge.
- Not suitable for freezing once mixed with fresh vegetables. The seasoned bulgur base can be frozen on its own.
Jay's Cooking Tip
Taste the bulgur before adding the vegetables. It should already be well seasoned.
FREQUENTLY ASKED QUESTIONS
I can't find pomegranate molasses, can I still make Turkish Bulgur Salad?
Yes, you can. Add an extra tablespoon or two of lemon juice and a teaspoon or two of sugar instead. Pomegranate molasses is sweet and sour, so you need to recreate that feeling. You could use a little balsamic vinegar in a pinch, though it will alter the colour of the finished dish.
Can I make Turkish Bulgur Salad in advance?
Yes! In fact, I prefer it on day two or even day three when the flavours have had a chance to really mix together.
Can I freeze bulgur salad?
You can freeze the cooked and flavoured bulgur, but not when it has the fresh vegetables stirred through as they will go mushy. It keeps for a very long time in the fridge so there is really no need to.
Is Kısır the same as tabbouleh?
No. Tabbouleh relies more heavily on herbs. Kısır is built around seasoned bulgur.
Related Recipes
If you enjoy this style of cooking, you might also like:
Turkish Bulgur Salad (Kısır)
This Turkish bulgur salad (Kısır) is a classic meze made with bulgur, tomato paste, lemon and herbs. A simple recipe I learned in Cyprus that's great for barbecues and meal prep.
Ingredients
for the bulgur:
- 500 g coarse bulgur, see notes
- 125 ml olive oil, divided
- 1 large onion, finely diced
- 125 g tomato paste
- 2-3 teaspoon sea salt
- 30 ml lemon juice
- 30 ml pomegranate syrup
for the salad:
- 2 ripe tomatoes, diced
- 1 medium cucumber, diced
- 1 red pepper, diced
- small bunch fresh parsley, roughly chopped
optional:
- 2 teaspoon tatlı pul biber or very mild chilli flakes, see notes
- extra lemon juice and pomegranate molasses to taste
Instructions
- COOK THE BULGUR: Place the bulgur in a medium saucepan, cover with 1 litre of cold water and bring to the boil. Add a pinch of salt, then turn the heat down to medium-low and simmer until the bulgur is tender, stirring occasionally to prevent the bulgur from catching. Depending on the coarseness of the bulgur this can take 10-15 minutes. Remove from the heat, drain any remaining liquid, cover and set aside.500 g coarse bulgur
- SAUTÉ THE ONION: Heat 2 tablespoon of oil in a medium frying pan and cook the onion gently for 5 minutes, until softened but not browned. Stir through the tomato paste and cook for a further 2.3 minutes. Remove from the heat and stir through the remaining oil.125 ml olive oil, 1 large onion, 125 g tomato paste
- FLAVOUR THE BULGUR: Pour the onion and tomato mixture into the pan containing the bulgur and mix well, fluffing the bulgur with a fork. Add 2 teaspoon of the salt, the lemon juice and pomegranate syrup and stir until completely combined. Taste and add more salt if necessary. Set aside to cool.2-3 teaspoon sea salt, 30 ml lemon juice, 30 ml pomegranate syrup
- PREPARE THE KISIR SALAD: When the bulgur has cooled to room temperature, toss together with the tomatoes, cucumber, red pepper and parsley. Sprinkle over the pul biber or chilli flakes (if using) and add extra lemon juice and pomegranate molasses to taste.2 ripe tomatoes, 1 medium cucumber, 1 red pepper, small bunch fresh parsley, 2 teaspoon tatlı pul biber or very mild chilli flakes, extra lemon juice and pomegranate molasses to taste
Notes
Bulgur comes in different grades of coarseness, from finely ground köftelik bulgur which looks a little like couscous, to much coarser pilavlik bulgur which is nearly the size of grains of rice. I have a preference for the coarser style as I like it to have a bit of a chew. It is also often how Kısır is served in Cyprus.
Pul Biber, sometimes known as Aleppo Pepper is crushed red pepper flakes, essential to Turkish cuisine. They come in many grades from tatlı pul biber (sweet) to çok çok acı (ery very hot!). They can be replaced by mild chilli flakes or sweet paprika, but do try to track them down if you can.
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Nutrition
Serving: 1cup | Calories: 387kcal | Carbohydrates: 58g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 729mg | Potassium: 596mg | Fiber: 13g | Sugar: 7g | Vitamin A: 993IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?I'd love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
