Kısır
Kısır – Turkish Bulgur Salad (Fresh, Lemony & Vegan)
Kısır is a classic, cold Bulgur salad from Turkey: fine bulgur (“köftelik”) is soaked with hot water, then flavored with tomato/pepper paste (Salça), olive oil, lemon, and Nar Ekşisi (Pomegranate molasses). Fresh parsley and spring onions provide an herbal punch, and Pul Biber and Sumac add the typical, slightly sharp, sour note. Kısır is inherently vegan, finished in 20–25 minutes, and keeps well in the refrigerator – perfect for Meal Prep, BBQs, and as a side dish.
Ingredients
Serves approx. 4 (as a side dish; 2–3 as a main course)
- 250 g Fine Bulgur (köftelik)
- 300–350 ml of Hot Water (not rapidly boiling, but ~90–95 °C)
- 1 tbsp Tomato Paste (Salça)
- 1 tbsp Pepper Paste (Biber Salçası, mild or spicy)
- 3–4 tbsp Olive Oil
- Juice of 1 Lemon
- 1–2 tbsp Nar Ekşisi (pomegranate syrup)
- 1–2 tsp Pul Biber (to taste / depending on desired heat)
- 1 tsp sumac
- ½–1 tsp Salt (to taste)
- 5–6 Spring Onions, finely sliced
- 1 large bunch of Parsley, finely chopped
- 1 small cucumber, very finely diced (optional, deseeded)
- 1 Tomato, very finely diced
Steps
1. Let the bulgur soak (10–12 min)
Put the bulgur in a bowl, pour over hot water (just enough to cover), stir, cover, and let it rest until it is soft but still grainy. If too dry: add hot water teaspoon by teaspoon.
2. Aroma base (2–3 min)
Gently warm olive oil in a small pan (do not let it smoke), briefly dissolve/sauté the tomato & pepper paste in it until it becomes fragrant.
3. Season & loosen (2–3 min)
Pour the paste–oil mixture over the bulgur and fluff it with a fork. Fold in the lemon juice, Nar Ekşisi, salt, Pul Biber, and sumac.
4. Fold in the fresh ingredients (2–3 min)
Gently fold in the parsley, spring onions, and optionally cucumber/tomato. Adjust the final seasoning: a balance of tangy-fresh (lemon/Nar Ekşisi), savory, and slightly spicy.
5. Let it rest (optional)
Let it rest in the fridge for 10–15 minutes — the flavors will meld.
5. Let it rest (optional)
Let it rest in the fridge for 10–15 minutes — the flavors will meld.
Total time: ~20–25 min (+ optional 10–15 min resting time)
Heat level: mild to medium (adjustable via Pul Biber)
Tips
- Texture control: Bulgur should remain grainy. Add a minimal amount of water if needed – but do not make it “risotto-like.”
- Balance oil & acidity: The typical profile is fresh and tangy with a rounded oiliness. Nar Ekşisi adds complexity; don’t overdo it (1–2 tbsp are enough).
- Roast the paste: Briefly warming it in oil intensifies the flavor and distributes it better.
- Keep herbs fresh: Cut the parsley finely, don’t chop it into a paste — otherwise it oxidizes and becomes mushy.
Variations
- Isot/Urfa pepper: Use dark, smoky Isot instead of Pul Biber for a more earthy aroma.
- Pomegranate seeds: Sprinkle on top at the end for crunch and sweetness.
- With pickled cucumbers: Adding 1–2 finely diced ones gives a sour kick (regionally popular).
- Without cucumber/tomato: Totally fine — many people make Kısır without watery additions.
Serving
As a side dish with grilled dishes, köfte, sucuk, or on its own with leafy salad or iceberg lettuce leaves for scooping. Pairs well with Ayran or black tea.
Storage
- Airtight in the fridge for up to 2 days.
- Taste again before serving: it often needs a bit of lemon/Nar Ekşisi after resting.
Nutrition
Per serving (for 4 servings): approx. 320–370 kcal, 14–18 g fat, 47–52 g carbs, 7–9 g protein.
