Kisir Recipe: Turkish Bulgur Salad with Pepper Paste and Pomegranate

Name: Turkish Bulgur Salad (Kisir) with Pomegranate Molasses
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 240 g fine bulgur, extra fine grind (#1); 360 ml water, boiling, equal volume to bulgur; 15 ml olive oil, extra virgin, for initial steep; 7 g salt, fine sea salt, divided between steeping and seasoning; 60 ml neutral oil, such as sunflower or grapeseed oil; 20 g tomato paste, double concentrated; 20 g mild red pepper paste; 3 g red pepper flakes, mild to medium heat; 3 g ground sumac; 2 g dried mint; 2 g dried oregano; 50 g scallion, thinly sliced white and green parts; 30 g fresh parsley, flat-leaf, stems removed, finely chopped; 15 g fresh dill, tender fronds finely chopped; 180 g tomato, firm vine, seeded and finely diced; 150 g cucumber, Persian, unpeeled and finely brunoised; 45 ml 100% pure pomegranate molasses, unadulterated, for dressing and finishing

What You Need

Ingredients

4 servings

FAQ

Frequently Asked Questions

Yes, this is kisir, the Turkish fine bulgur salad. This version builds flavor with bloomed tomato and pepper pastes and pomegranate molasses. For a brighter lemon version, skip the pepper paste, work tomato paste and olive oil into the warm bulgur, and season with fresh lemon juice, a little pomegranate molasses, Aleppo pepper and plenty of fresh mint.

Fine bulgur is essential because it absorbs water quickly through steeping alone. Coarse bulgur requires active simmering on the stove and will not yield the delicate, granular texture intended for this specific salad.

Use the measured hot water and keep the fine bulgur covered for the full 20 minutes. Add cucumber and tomato shortly before serving.

If unavailable, substitute with a mixture of freshly squeezed lemon juice and a very small pinch of dark brown sugar or maple syrup to replicate the tart, slightly sweet depth.

You can prepare the grain base with the bloomed pastes and dried spices up to two days in advance, stored in an airtight container in the refrigerator. Fold in the fresh herbs, diced vegetables, and molasses just before eating.

Yes, cooked quinoa or millet can be used as gluten-free substitutes. However, unlike fine bulgur, they must be fully boiled on the stove rather than just steeped.

Control the heat by increasing or decreasing the amount of ground red pepper flakes, or by swapping the mild red pepper paste for a hot variety. Omit the flakes entirely for a completely mild dish.

Small pieces mix through the fine bulgur, so each spoonful includes vegetables without large chunks taking over.

Serve it as a refreshing side dish alongside grilled meats, or wrap small spoonfuls of the salad in crisp lettuce leaves for a light, texturally contrasting appetizer.

Step By Step

Instructions

Prep
Soak and steam the bulgur
Toss your fine bulgur wheat, extra virgin olive oil, and half of the fine sea salt right into a heatproof bowl. Pour the boiling water over everything, give it a quick stir to make sure it is evenly wet, and immediately seal the bowl tight with plastic wrap or a snug lid. Walk away and let the steam gently plump the grains until all that moisture disappears.
8 1/2 oz fine bulgur1 tbsp olive oil7 g salt1 1/2 cup waterHeatproof Mixing BowlPlastic Wrap or Tight-Fitting Lid
Cook
Gently bloom the pastes and spices
While your bulgur is doing its thing, warm up the neutral cooking oil in a small skillet set over medium-low heat. Stir in the double concentrated tomato paste, mild red pepper paste, and ground red pepper flakes. Give it a gentle sauté, stirring often, until the oil turns a gorgeous ruby red and that sharp, raw smell mellows into something rich and fragrant.
1/4 cup neutral oil20 g tomato paste20 g mild red pepper paste3 g red pepper flakesSmall SkilletWooden Spoon or Silicone Spatula
Fluff and blend the base
Peel back the cover from your bulgur and fluff the grains with a wooden spoon, double-checking that every drop of liquid has been soaked up. Pour that warm, fragrant paste mixture straight over the bowl. Work the mixture through thoroughly with your spoon, mashing out any stubborn clumps until every grain takes on an even, vibrant red color.
8 1/2 oz fine bulgur20 g tomato paste20 g mild red pepper paste1/4 cup neutral oil3 g red pepper flakesWooden Spoon or Silicone Spatula
Prep
Season with dry herbs and spices
Scatter the ground sumac, dried mint, dried oregano, and that remaining bit of fine sea salt over the red bulgur. Fold everything together gently so those punchy dry seasonings distribute evenly throughout. Now just step back and let the bowl cool completely down to room temperature so lingering warmth does not turn your tender fresh herbs limp.
3 g ground sumac2 g dried mint2 g dried oregano7 g salt
Finish
Toss in the tender fresh herbs
Once your bulgur has cooled down all the way, drop in the sliced scallions, fresh flat-leaf parsley, and fragrant dill. Give the bowl an easy, gentle toss to scatter the greens through the salad evenly without crushing or bruising their delicate leaves.
1 3/4 oz scallion1 oz fresh parsley15 g fresh dill
Finish with crisp veg and molasses
Right before you are ready to dish it out, fold in your diced vine tomatoes and crisp persian cucumbers. Drizzle the 100% pure pomegranate molasses over the top and give it one final, gentle toss. Serve it up straight away so you get all that lively crunch against the tender bulgur alongside that gorgeous sweet-tart punch.
6 1/3 oz tomato5 1/4 oz cucumber3 tbsp 100% pure pomegranate molassesChef's KnifeCutting Board

The secret to great kısır starts with fine bulgur, which simply needs a measured soak in hot water rather than being boiled like rice or pasta. Trap the steam under a tight cover so the grains plump up tender and fluffy while staying distinct. While the steam does the work, gently warm your tomato and pepper pastes in oil - this softens their bite and helps them coat every single grain effortlessly.

Be sure to let your seasoned grains cool down completely before bringing in the tender herbs so they stay vibrant and fresh. Toss in the juicy cucumbers and tomatoes right at the end to keep things pleasantly crisp instead of soggy. We are leaning into the deep, tangy magic of pomegranate molasses and rich pepper paste here, though you will find a bright lemon-mint alternative waiting in the notes below.