How Authentic KISIR is made, a classic Turkish Bulgur Salad

fine bulgur

🥗Healthier: quinoa

💰Cheaper: coarse bulgur

Quinoa offers a gluten-free option, while coarse bulgur is more economical.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic vinegar provides a similar tangy flavor, while apple cider vinegar is cost-effective.

Add 2 cups of bulgur into a large mixing bowl or tray.

Add 2 tbsp tomato paste and 3 tbsp chili paste.

Gradually and slowly add water while kneading and mixing it.

Continue kneading and adding room temp water (1.5 cups in total) until the bulgur is evenly mixed with the paste and has a nice red color.

Once the bulgur is nicely mixed, red and fully absorbed the water, add the salt, cumin and the chili flakes.

Add 50 ml of the pomegranate molasses and continue kneading and mixing until combined.

Once all ingredients are blended, add ½ cup olive oil and mix for another 3 – 4 minutes to combine.

Roughly chop the green parts of the green onions and finely chop the white parts.

First add the chopped green onions and mix to combine and blend the flavors.

Finely chop the parsley and the mint leaves and add into the bowl.

Now gently mix the chopped parsley and the mint to combine without overworking the herbs.

Serve with tender lettuce leaves, tomato slices and pickled cucumbers and garnish with the remaining pomegranate molasses.

Eat in a lettuce or wine leaves wrap with tomato slices and pickles. Add lemon juice to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary