Lunch · 30 min · turkish

Kisir (Bulgur Salad)

A Turkish lunch built around fine bulgur and tomato paste — on the table in 30 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Fine bulgur
• 2 tbsp Tomato paste
• 1 tsp Red pepper flakes
• 0.33 cup Olive oil
• 0.33 cup Lemon juice
• 2 tbsp Pomegranate molasses
• 4 Scallions
• 1 cup Parsley
• 0.25 cup Mint
• 2 Tomatoes
• 1 Cucumber

Steps

1. Pour 2 cups of boiling water over the bulgur, cover, and rest 15 minutes until the grains are tender and fluffy. Fluff with a fork — no one likes a clumpy kisir.
2. While it is still warm, work the tomato paste, pepper flakes, and half the olive oil through the bulgur with your hands. Warm grains drink up seasoning; cold grains do not.
3. Whisk the lemon juice, pomegranate molasses, and remaining olive oil into a dressing. The molasses adds a sweet-sour depth that lemon alone cannot reach.
4. Fold in the chopped scallions, parsley, mint, diced tomatoes, and cucumber. Season with salt until the flavors pop — bulgur needs assertive seasoning.
5. Rest 15 minutes so the flavors marry, then taste once more for lemon and salt. Serve at room temperature with lettuce leaves for scooping, the traditional way.

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