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–+ servings
kisir in a bowl ready to eat, with flatbread, pomegranate seeds and salt to serve

Kisir

Robyn
This easy Turkish bulgar salad makes a delicious side to barbecued meat and vegetables, as well as being a meal in itself
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Soaking time for bulgar wheat 20 minutes
Course Lunch, Salad, Side Dish
Cuisine Turkish
Servings 8 people - as a side
Calories 220 kcal

Ingredients
  

  • 310g (1½ c) Fine Bulgar
  • 600-720ml (2.5-3c) Hot Water
  • 2 tablespoon Tomato Puree (Tomato Paste)
  • ½ teaspoon Chilli Flakes (can add 1 teaspoon depending on taste)
  • 1 Lemon juiced
  • 2 tablespoon Pomegranate Molasses
  • 4 tablespoon Extra Virgin Olive Oil
  • 4 Spring Onions finely sliced
  • 4 Tomatoes finely diced
  • 1 handful Fresh flat leaf Parsley finely chopped
  • 1 handful Fresh mint optional
  • 2-3 tablespoon Pomegranate Seeds
  • Salt
  • Pepper
  • extra pomegranate seeds optional, for serving

Instructions
 

  • Mix bulgar and hot water and leave for 20 minutes (follow bulgar packet instructions if different)
  • Add the tomato puree, lemon juice, pomegranate molasses, olive oil, salt & pepper and knead into th bulgar with your hands until thoroughly combined.
  • Stir in chopped spring onions, tomatoes, parsley, mint (if using) and pomegranate seeds.
  • Check for seasoning.
  • Transfer to a serving bowl and sprinkle over pomegranate seeds if using.
  • Serve.

Notes

Finely ground bulgar - This needs soaking rather than cooking. If you can't find fine bulgar wheat, use coarse bulgar instead, cooking it according to the packet instructions.
Cooking fine bulgar wheat - cook according to packet instructions, but I find adding slightly less water makes it less liquidy, and the grains seperate better making salad with more texture.
Pomegranate Molasses - a popular ingredient in Middle Eastern recipes with a sweet-sharp flavour. As an alternative, use lemon juice mixed with a good thick balsamic vinegar.
Tomato puree - also called tomato paste. You can use red pepper paste instead.
Fresh tomatoes - use ripe tomatoes for maximum flavour.
Spring onions - also called scallions or green onions.
Olive oil - use Extra virgin olive oil (EVOO) if possible.
Chilli flakes - If you can buy Aleppo pepper, the traditional Turkish pepper used in this salad, I would recommend it. As I havent been able to find any yet I have used a small amount of chilli flakes.
Make ahead - this salad is tastes even better the next day. Store, covered in the fridge for up to 2-3 days (although it tastes its best the day after it is made). 
Another traditional way of eating kisir is to roll spoonfuls of it into balls with wet hands and serve them in crunchy lettuce leaves.
Cooking fine bulgar wheat - cook according to packet instructions, but I find adding slightly less water makes it less liquidy, and the grains seperate better making salad with more texture.

Nutrition

Calories: 220kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 372mgFiber: 6gSugar: 3gVitamin A: 696IUVitamin C: 18mgCalcium: 20mgIron: 2mg
Keyword bulgar wheat salad, healthy salad, turkish mezze

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