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Turkish Bulgur Salad (Kisir) Recipe

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3.9 from 150 reviews

Turkish Bulgur Salad, also known as Kisir, is a flavorful and refreshing dish made with fine bulgur soaked in hot vegetable broth and combined with sautéed vegetables, ajvar and tomato paste, fresh herbs, and a tangy lemon dressing. This salad is perfect as a light lunch, side dish, or picnic food, offering a perfect balance of textures and vibrant Mediterranean flavors.

  • Total Time: 25-30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 8.8 oz fine bulgur (or sub quinoa, millet, rice for a gluten-free option)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1-2 carrots, diced (optional)
  • 3 tbsp ajvar paste (or 2 tbsp paprika paste + 1 tbsp more oil)
  • 1-2 tbsp tomato paste
  • 3 tbsp oil (+ 1 tbsp more for frying)
  • 1-2 tbsp lemon juice (or vinegar)
  • ½ bunch fresh parsley (or coriander), chopped
  • Salt and pepper to taste
  • 1 tsp paprika powder (or chili to taste, optional)
  • A bit of sugar (optional to taste)

Garnish and Optional Add-ins

  • Cherry tomatoes (or lettuce, cucumber)
  • Pomegranate seeds (or toasted chopped almonds/hazelnuts)
  • Mint (or other herbs of choice)

Instructions

  1. Soak the Bulgur: Place the fine bulgur in a pot, saucepan, or heatproof bowl. Pour ½ liter (500 ml) of hot vegetable broth over the bulgur. Cover the container and let it sit undisturbed for 20-25 minutes, or until the bulgur has absorbed all the liquid and softened.
  2. Sauté the Vegetables: While the bulgur is soaking, heat 1 tablespoon of oil in a pan or skillet over medium heat. Add the chopped onions and sauté for 1-2 minutes until they become almost translucent. Add the diced red bell pepper and carrots if using, and sauté for another 3 minutes until tender. Finally, add the minced garlic and sauté for an additional minute. Remove from heat and set aside.
  3. Combine Ingredients: Once the bulgur has fully absorbed the broth, transfer it into a large mixing bowl. Stir in the ajvar paste (or paprika paste with additional oil), tomato paste, and the sautéed vegetables. Mix well to combine all flavors evenly.
  4. Season the Salad: Allow the mixture to cool to room temperature. Then add the remaining 3 tablespoons of oil, lemon juice (or vinegar), chopped parsley, and season with salt, pepper, paprika powder or chili, and a small amount of sugar if desired. Adjust the seasoning to your taste preferences and mix thoroughly.
  5. Serve or Chill: The salad can be enjoyed immediately, or for deeper flavor development, cover and refrigerate it overnight. Before serving, garnish with cherry tomatoes, pomegranate seeds or toasted nuts, and fresh mint or other herbs of your choice.

Notes

  • If gluten is a concern, substitute bulgur with quinoa, millet, or rice to keep this salad gluten-free.
  • Ajvar paste can be substituted with a mix of paprika paste and oil if unavailable.
  • Adjust the amount of lemon juice or vinegar according to your preferred tartness level.
  • This salad tastes even better after resting overnight as the flavors meld.
  • Use fresh herbs like mint or coriander to enhance the freshness and aroma.
  • You can add chopped nuts or pomegranate seeds for added texture and a decorative touch.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/turkish-bulgur-salad-kisir-recipe/