Kisir (bulgur wheat salad)

Fragrant and vibrant, this Kisir salad bursts with spiced bulgur, herbs, and sweet pomegranate molasses. It’s a colourful Turkish classic perfect for summer plates, mezze spreads, or hearty side dishes.

Hasan’s Meze Feast
♦ Deep-fried calamari
♦ Atom (yoghurt-dressed peppers)
♦  Kisir (bulgur wheat salad)
♦  Salatali hummus (hummus with chopped salad)

By Hasan Semay
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This vegan Kisir salad is packed with fibre, plant-based protein and vitamin-rich vegetables. Its Nutri-score rating of A makes it an excellent choice for a healthy, flavourful main or side.

Ingredients

• 150g fine bulgur wheat (kisirlik)
• 2 tbsp olive oil
• 500g onions, finely diced
• 2 tbsp pul biber (Aleppo pepper flakes)
• 1 tbsp aci toz biber (hot Turkish paprika)
• 1½ tbsp cumin seeds, toasted and crushed
• 90g sweet pepper paste (tatli biber salcasi)
• 60g tomato purée
• ½ tbsp caster sugar
• ½ bunch fresh parsley, roughly chopped
• 7 sprigs fresh mint, finely chopped
• 6 spring onions, sliced into bite-sized pieces
• 3 pickled chilli peppers, finely sliced
• 1 large beef tomato, chopped
• 4 tbsp pomegranate molasses
• 1 lemon, juice only
• Sea salt, to taste

Method

1. Soak the bulgur: Add the bulgur wheat to a large bowl. Pour over 1 mug of boiling water and a pinch of sea salt. Cover with a plate and let it absorb for at least 10 minutes.
2. Sweat the onions: Heat a splash of olive oil in a wide frying pan over high heat. Add diced onions with salt and cook for about 20 minutes until soft and sweet, but not deeply caramelised.
3. Toast the spices: Stir in the pul biber, hot paprika, and crushed cumin seeds. Fry for 2–3 minutes, ensuring the spices don’t burn.
4. Add the pastes: Mix in the sweet pepper paste and tomato purée. Cook for 5 minutes, then stir in the sugar. Taste and adjust seasoning.
5. Cool the base: Remove the spiced onion mixture from the heat and allow to cool slightly.
6. Combine with bulgur: Fluff up the soaked bulgur with a fork and mix it into the cooled onion mixture until evenly combined.
7. Add herbs and veg: Fold in the parsley, mint, chopped spring onions, pickled chillies and chopped tomato.
8. Finish the salad: Drizzle over a little olive oil, pomegranate molasses, and lemon juice. Toss well and serve at room temperature.

What can you serve with this

1. Grilled halloumi: The salty, chewy contrast enhances the bright and soft salad.
2. Pide or flatbreads: Ideal for scooping up the salad and soaking up dressing.
3. Stuffed vine leaves: Complements Kisir’s texture and shares similar seasoning.
4. Charred aubergines: Add smoky depth to the plate and pair well with lemony spice.
5. Chilled yoghurt dip: Helps cool the chilli heat and adds creamy contrast.

FAQs for Kisir (bulgur wheat salad)

• What’s the difference between Kisir and tabbouleh? Kisir is more tomato and spice-forward, while tabbouleh relies on lemon juice and lots of parsley.
• Can I make Kisir ahead of time? Yes, it keeps well in the fridge for up to 3 days and even improves in flavour overnight.
• Do I need to cook the bulgur? No, fine bulgur only needs to be soaked in boiling water to soften.
• Is Kisir traditionally vegan? Yes, it’s naturally vegan and full of plant-based ingredients.
• Is sweet pepper paste essential? It adds depth, but you can substitute with extra tomato purée and paprika in a pinch.
• Can I make this gluten-free? Traditional Kisir uses bulgur wheat, which contains gluten, but you can try quinoa for a GF version.
• What does pomegranate molasses taste like? It’s sweet-tart and syrupy, adding richness and tang to salads like Kisir.

Nutri-score Health Check

Kisir earns a healthy Nutri-score of A, based on its high content of fibre-rich bulgur wheat, vitamin-packed vegetables, and use of natural seasoning.

Positive Factors

• Bulgur wheat – A wholegrain high in fibre and low in fat.
• Herbs and chilli – Provide antioxidants, flavour and immune-boosting effects.
• Pomegranate molasses – Adds sweetness without processed sugar if used sparingly.

Negative Factors

• Olive oil – Healthy, but still a fat source — moderate amounts consumed are best.

Nutri-score is generated based on the ingredient list and aimed to reflect nutrient quality. Always adapt based on portion size and dietary needs.