I absolutely adore this recipe because the vibrant mix of fresh herbs and tangy pomegranate molasses creates a flavor explosion that’s both refreshing and satisfying. Plus, it’s super easy to make and perfect for impressing friends at a casual get-together!
Kisir, a zesty Turkish bulgur wheat salad, is one of my go-to dishes for its sheer flavor and nutritional muscle. Every time I make it, I can’t get over how wonderfully the fresh elements work together.
Diced cucumber, tomato, and leafy herbs like parsley and mint gleam with the ingredients’ bright, fresh essence. All that truly is beautiful and good in this world, right?
Bulgur, the salad’s base, is so much more than a seemingly unadventurous whole grain. When you make a salad like this, there’s no reason to use anything but the freshest of fresh herbs, which are a requirement with the traditional version of this dish.
Ingredients
Bulgur Wheat:
An entire grain is abundant in fibers and proteins, which fosters a robust foundation.
Olive Oil:
Rich and smooth with the healthy monounsaturated fats.
Tomato Paste:
Delivers flavor and sweetness.
Pepper Paste:
Provides supplementary warmth and intricate spices.
Red Pepper Flakes:
Imparts hot flavor that can be dialed up or down to taste.
Pomegranate Molasses:
Conveys a sweet and sour fruity flavor.
Lemon Juice:
Yields newfound citrus aromas that brighten the olfactory experience.
Mint:
Provides a herbal fragrance that is both invigorating and refreshing.
This pairs well with the other flavors of the product.
Ingredient Quantities
- 1 cup fine bulgur wheat
- 1 1/2 cups hot water
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon pepper paste (optional for extra heat)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cucumber, diced
- 2 tomatoes, diced
- 4 green onions, finely chopped
- 1 bunch parsley, chopped
- 1 bunch fresh mint, chopped
- 1 lemon, juiced
- 3 tablespoons pomegranate molasses
- Lettuce leaves, for serving (optional)
Instructions
1. In a big bowl, mix the fine bulgur wheat and hot water. Cover and let sit for about 15 minutes, until the water is absorbed and the bulgur is tender.
2. In a frying pan, warm the olive oil over a medium flame. Add the very finely chopped onion and fry until soft and translucent.
3. Combine the tomato paste and pepper paste, if using, and cook 2 to 3 minutes more to meld the flavors.
4. Put the salt, ground cumin, and red pepper flakes into the onion mixture; stir well to combine; and cook for another minute. Remove from heat.
5. Using a fork, fluff the soaked bulgur. Then add in the cooked onion mixture and mix thoroughly until the bulgur is well coated.
6. Incorporate the diced cucumber, diced tomatoes, chopped green onions, parsley, and mint into the bulgur. Gently mix the ingredients together.
7. In a small bowl, combine the lemon juice and pomegranate molasses. Drizzle this over the bulgur salad and toss it to ensure everything is evenly coated.
8. Sample the salad and modify the seasoning as necessary, adding more salt, lemon juice, or pepper flakes according to your taste.
9. To permit the flavors to blend, cover the salad and place it in the refrigerator for at least 30 minutes before serving.
10. If desired, serve the kisir in lettuce leaves for a fresh touch, and enjoy your spicy Turkish bulgur wheat salad as a side dish or light main dish.
Equipment Needed
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Frying pan
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Fork
9. Small bowl
10. Spoon for stirring
11. Cover or plastic wrap for the bowl
12. Refrigerator
FAQ
- Q: Can I use coarse bulgur wheat instead of fine bulgur wheat?Kisir is best made with fine bulgur since it has a softer texture and absorbs more flavor. Coarse bulgur will yield a different kind of bulgur salad, with an unappetizingly chewy texture.
- Q: Is the pepper paste necessary for the recipe?Pepper paste is optional and adds extra heat. You can adjust the spice level to your liking or omit it entirely.
- Q: How long does kisir keep in the refrigerator?The kisir can be kept in an airtight container in the fridge for 3 days at most. It can be stored in the fridge for longer than that, but it most likely would not taste as good if eaten after the 3-day mark. Even though it’s a salad, it can be eaten cold or at room temperature.
- Q: Can I add other vegetables to the salad?Q: Can I add anything else to the salad?
- Q: What can I use instead of pomegranate molasses?You can replace it with a combination of balsamic or berry vinegar and a bit of honey or sugar for comparable sweetness and tang.
- Q: Is it necessary to serve kisir with lettuce leaves?Kisir can optionally be served with lettuce leaves, which is mainly for presentation and providing additional texture.
- Q: Can this dish be made vegan?Yes, kisir is naturally vegan because all ingredients are derived from plants.
Substitutions and Variations
Bulgur wheat, fine: For a gluten-free option, substitute with quinoa.
Sunflower oil or avocado oil can be substituted for olive oil.
Tomato paste: Replace it with pureed roasted red peppers for a different taste.
Red chili flakes: Substitute with Aleppo pepper or crushed red pepper.
Pomegranate molasses: Replace with balsamic glaze or a mixture of lemon juice and honey.
Pro Tips
1. Toasting the Bulgur: Before soaking, lightly toast the bulgur in a dry pan for a few minutes until it releases a nutty aroma. This can enhance the flavor depth of the dish.
2. Herb Preparation: To maximize flavor and prevent bruising, chop the parsley and mint just before adding them to the salad. This ensures they remain vibrant and aromatic.
3. Customize the Heat: If you like it spicier, consider adding finely chopped fresh chili peppers along with the red pepper flakes for an additional kick.
4. Balancing the Acidity: Adjust the balance of the lemon juice and pomegranate molasses to find the perfect level of tanginess and sweetness that suits your taste.
5. Texture Enhancement: For added texture and crunch, consider incorporating a handful of toasted nuts, such as walnuts or pine nuts, just before serving.
Kisir Spicy Turkish Bulgur Wheat Salad Recipe
My favorite Kisir Spicy Turkish Bulgur Wheat Salad Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Frying pan
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Fork
9. Small bowl
10. Spoon for stirring
11. Cover or plastic wrap for the bowl
12. Refrigerator
Ingredients:
- 1 cup fine bulgur wheat
- 1 1/2 cups hot water
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon pepper paste (optional for extra heat)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cucumber, diced
- 2 tomatoes, diced
- 4 green onions, finely chopped
- 1 bunch parsley, chopped
- 1 bunch fresh mint, chopped
- 1 lemon, juiced
- 3 tablespoons pomegranate molasses
- Lettuce leaves, for serving (optional)
Instructions:
1. In a big bowl, mix the fine bulgur wheat and hot water. Cover and let sit for about 15 minutes, until the water is absorbed and the bulgur is tender.
2. In a frying pan, warm the olive oil over a medium flame. Add the very finely chopped onion and fry until soft and translucent.
3. Combine the tomato paste and pepper paste, if using, and cook 2 to 3 minutes more to meld the flavors.
4. Put the salt, ground cumin, and red pepper flakes into the onion mixture; stir well to combine; and cook for another minute. Remove from heat.
5. Using a fork, fluff the soaked bulgur. Then add in the cooked onion mixture and mix thoroughly until the bulgur is well coated.
6. Incorporate the diced cucumber, diced tomatoes, chopped green onions, parsley, and mint into the bulgur. Gently mix the ingredients together.
7. In a small bowl, combine the lemon juice and pomegranate molasses. Drizzle this over the bulgur salad and toss it to ensure everything is evenly coated.
8. Sample the salad and modify the seasoning as necessary, adding more salt, lemon juice, or pepper flakes according to your taste.
9. To permit the flavors to blend, cover the salad and place it in the refrigerator for at least 30 minutes before serving.
10. If desired, serve the kisir in lettuce leaves for a fresh touch, and enjoy your spicy Turkish bulgur wheat salad as a side dish or light main dish.
