Authentic Turkish Kisir Recipe: A Vibrant and Flavorful Bulgur Salad

Ingredients

  • 1 cup of fine bulgur wheat
  • 1 cup of boiling hot water
  • 1 tablespoon of tomato paste
  • 1 tablespoon of red pepper paste
  • 4 tablespoons of pomegranate molasses
  • 4 tablespoons of olive oil
  • 1 red onion, finely chopped
  • 2 green onions, finely chopped
  • 1 cucumber, diced
  • 4 ripe tomatoes, diced
  • 1 bunch of flat leaf parsley, finely chopped
  • 1 bunch of fresh mint, finely chopped
  • 2 teaspoons of ground cumin
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 1 head of romaine lettuce, leaves separated

Steps and instructions

  1. Place the bulgur wheat in a large bowl and pour over the boiling hot water. Cover the bowl with a lid or a plate and leave it to soak for about 20 minutes, or until the water is fully absorbed.
  2. While the bulgur is soaking, heat the olive oil in a pan and add the chopped red onion. Sauté until it becomes translucent.
  3. Add the tomato paste and red pepper paste to the onions in the pan, stirring to combine. Cook for a few minutes until the mixture is well combined and fragrant.
  4. Transfer the onion and paste mixture to the soaked bulgur and stir well to combine. Allow it to cool slightly.
  5. Add the pomegranate molasses, lemon juice, cumin, salt, and pepper to the bulgur mixture, stirring well to combine.
  6. Add the chopped green onions, cucumber, tomatoes, parsley, and mint to the bowl and mix well.
  7. Adjust the seasoning if needed, adding more salt, pepper, or lemon juice to taste.
  8. Refrigerate the kisir for at least 2 hours before serving to allow the flavors to meld together.
  9. Serve the kisir with lettuce leaves. It can be eaten as a salad or used as a filling for the lettuce leaves.

Tools for making

  • Large bowl - Needed to soak the bulgur wheat and mix the ingredients.
  • Pan - Used to sauté the onions and tomato paste.
  • Knife - Required to chop the onions, cucumber, tomatoes, parsley, and mint.
  • Cutting board - Used as a surface for chopping the vegetables.
  • Measuring cup - Needed to accurately measure the amount of bulgur wheat and hot water.
  • Tablespoon - Used to measure the tomato paste, red pepper paste, pomegranate molasses, and olive oil.
  • Teaspoon - Required to measure the ground cumin.
  • Citrus juicer - Used to extract the juice from the lemon.
  • Lid or plate - Used to cover the bowl while the bulgur wheat is soaking.

Recipe variations

  • Add diced bell peppers or roasted red peppers for added color and flavor.
  • Replace the bulgur wheat with quinoa or couscous for a gluten-free alternative.
  • Include chopped olives or capers for a briny twist.
  • Add diced avocado for a creamy texture.
  • Incorporate cooked chickpeas or black beans for added protein.
  • For a spicy kick, add chopped jalapenos or a sprinkle of chili flakes.
  • Experiment with different herbs such as cilantro or dill.
  • Replace the red onion with shallots or spring onions for a milder flavor.
  • For a sweeter twist, add dried cranberries or raisins.
  • Include some crumbled feta cheese or cubed mozzarella for a creamy and tangy addition.

Recipe overview

Kisir is a delightful, traditional Turkish salad made primarily from fine bulgur wheat, fresh vegetables, and a harmonious blend of spices. This recipe serves as an excellent starter, side dish, or a light main course - perfect for those warm summer months. Your taste buds will be treated to the tangy notes of pomegranate molasses and lemon juice, mixed with the earthy flavors of cumin and fresh herbs. The process of making Kisir involves soaking the bulgur wheat, sautéing onions and paste, and combining them with fresh ingredients. The recipe's crowning glory is its versatility; you can enjoy it as a standalone salad or as a filling in lettuce leaves. One thing's for sure, once you've tried it, Kisir will undoubtedly become a staple in your culinary repertoire.

Common questions

  1. Can I use a different type of wheat instead of bulgur? No, bulgur wheat is a key ingredient in Kisir and provides the desired texture and taste.
  2. Can I substitute the tomato paste and red pepper paste? While it is recommended to use tomato paste and red pepper paste for an authentic flavor, you can experiment with substitutes such as tomato sauce or harissa paste.
  3. How long should I soak the bulgur? Soak the bulgur for about 20 minutes, or until the water is fully absorbed. The texture should be tender but still slightly firm.
  4. Can I adjust the amount of pomegranate molasses? Yes, feel free to adjust the amount of pomegranate molasses according to your taste preferences. You can add more for a tangier flavor or reduce the amount if you prefer it less tangy.
  5. How long should I refrigerate the kisir before serving? It is recommended to refrigerate the kisir for at least 2 hours before serving to allow the flavors to meld together. However, you can refrigerate it for longer if desired.
  6. Can I make kisir in advance? Yes, kisir can be made in advance and stored in an airtight container in the refrigerator for up to 2-3 days. Just make sure to give it a good mix before serving.

Serving dishes and utensils

  • Large mixing bowl - A large mixing bowl is needed to soak the bulgur wheat and mix all the ingredients together.
  • Pan - A pan is required to sauté the onions and combine the tomato paste and red pepper paste.
  • Serving platter - A serving platter or plate is helpful for presenting the kisir to guests or family members.
  • Utensils - Utensils such as a spoon or spatula are necessary for mixing the ingredients and serving the kisir.
  • Lettuce leaves - Lettuce leaves are used as a serving vessel for the kisir. They can be used as a wrap or as a bed for the salad.

Origin stories

Kisir is a beloved dish hailing from the diverse and enchanting lands of Turkey. It graces tables as a popular appetizer, known as a 'meze', and holds a special place in Turkish cuisine. Often found at large family gatherings and festive occasions, it is not just a salad, but a symbol of unity and celebration. Made from ingredients as vibrant and varied as the regions of Turkey itself, it is a testament to the country's rich agricultural heritage. Interestingly, Kisir is often compared to the Middle Eastern Tabbouleh due to its similarity in ingredients. However, the Turks have their unique spin, with the addition of pepper paste and pomegranate molasses, lending this dish its distinct tangy and spicy flavor. Every mouthful of Kisir carries with it the warm Mediterranean breezes, the lively markets of Istanbul, and the spirit of Turkish hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.