Kisir (Turkish Bulgur Salad)
If you've ever sat at a Turkish table, chances are you've had kisir. It's a salad that shows up at every gathering. When I first tasted it at my in-laws' home, I was struck by how something so simple could have so much flavor. Every bite is tangy, herby, and a little spicy, and the longer it sits, the better it gets.
As someone who's lived in Turkey and married into a Turkish family, this dish is personal. I've had so many versions of kısır over the years, but this is the one I come back to.
So if you've been curious about Turkish cooking or you're simply looking for a fresh, make-ahead salad that thrives the longer it sits, then this kısır recipe has you covered. Let's make it together.
Ingredients You'll Need
This salad starts with everyday veggies-cucumbers, tomatoes, green onions, the usual. Easy. But if it's your first time making it, you'll want to swing by your local Mediterranean market for two essentials: tomato paste and Turkish red pepper paste.
New to bulgur? There are so many sizes! Make sure you get the right one. For kisir, use fine-ground bulgur (the smallest one).
How to Cook the Bulgur and Make the Paste (Salça)
- Start by boiling water in a pot. Stir in the bulgur and the sea salt. Turn off the heat. Cover with a lid and let it steep for 15 minutes.
- Add the tomato and red pepper paste, olive oil, lemon juice, mint, sumac, and salt and pepper to a bowl. Whisk until you make a paste (you may feel like they won't mix, but keep mixing!).
Combine Bulgur with Salça
- Add the paste mixture to the bulgur and mix well to ensure it is thoroughly incorporated.
- The bulgur should take on a reddish-orange hue. I like to use my hands to fluff the bulger and make sure that every grain is coated.
Add Chopped Vegetables and Fresh Herbs
Toss in the tomatoes, cucumber, green onions, and parsley. Give everything a good mix until the bulgur is fully coated and vibrant.
How to Serve
Kisir is a part of a meze spread or enjoyed as a light lunch alongside other finger foods like sarma (stuffed grape leaves), börek (savory pastry), poğaça (soft, filled buns), and a few small cookies, both tuzlu (salty) and tatlı (sweet).
It's the kind of thing you nibble on while chatting with friends over tea or coffee.
Looking for more recipes with bulgur? Try my Turkish bulgur soup next. And if you're in the mood for a hearty, homey main dish, my Turkish Moussaka (Patlıcan Musakka) is a must.
I am so excited for you guys to try my recipe. Haydi bakalım! Let's make some kısır.
PrintKisir (Turkish Bulgur Salad)
This classic Turkish bulgur dish is bright with lemon, rich with tomato, and packed with fresh herbs and crisp veggies.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for boiling the water only)
- Total Time: 20 minutes + chilling time
- Yield: 6-8 servings as a side 1x
- Category: Salad / Meze
- Method: No-cook (bulgur is steeped)
- Cuisine: Turkish
- Diet: Vegan
Ingredients
- 2 cups fine bulgur
- 3 cups boiling water
- 1 tablespoon tomato paste
- 1 tablespoon Turkish red pepper paste
- ¼ cup lemon juice (about 2 lemons)
- ⅓ cup olive oil
- 1 teaspoon dried mint
- 1 teaspoon sumac
- 1 teaspoon of sea salt + more as needed
- Black pepper
- 2 large Roma tomatoes, diced
- 3 green onions, thinly sliced
- 1 Turkish green pepper (sivri biber), diced
- 6 small Persian cucumbers, diced
- ½ cup chopped fresh parsley
Instructions
- In a pot, bring 3 cups of water to a boil. Stir in the bulgur and 1 teaspoon of sea salt. Turn off the heat, cover with a lid, and let it steam for 15 minutes.
- In a bowl, add the tomato paste, red pepper paste, lemon juice, olive oil, dried mint, sumac, and a bit more salt and pepper. Use a whisk to combine the ingredients until you get a thick paste. Place aside.
- Transfer the cooked bulgur to a large mixing bowl. Use a fork or your hands to break it up and make it fluffy. Add the paste mixture and massage everything into the bulgur-it should turn bright, glossy, and fully seasoned.
- Add the tomatoes, green onions, diced Turkish pepper, cucumbers, and parsley. Gently toss until everything's combined and coated.
- Let the salad rest in the fridge for at least an hour to let the flavors deepen. Before serving, garnish with extra tomatoes and parsley if you'd like.
Notes
This recipe was adapted from Sofra publication (no publication date) written by Emine S. Beder
Nutrition
- Serving Size:
- Calories: 103
- Sugar: 2.1 g
- Sodium: 28603.1 mg
- Fat: 9.6 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 5.4 g
- Fiber: 1.2 g
- Protein: 1 g
- Cholesterol: 0 mg
Finally, I have found this recipe that is the most similar to my grandmother's kisir. This tastes just like it. Thank you for sharing this.