Kisir, Tangy Turkish bulgur and herb salad

The vegan dish of your dreams

by Middle Eats
Kisir Tangy Turkish bulgur and herb salad The vegan dish of your dreams

Kisir is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Kisir, the vegan dish of your dreams. Seasoned with pomegranate molasses and pepper paste, it’s a Turkish Tangy bulgur and herb salad that can convert any salad hater into a lover. It’s perfect for hot summer days and is super quick to prepare.

Follow along with the 📝 recipes below👇🏾👇🏾

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • 250g (1.25 cup) Bulgur
  • 200g (7oz) Parsley
  • 8-10 Sprigs of mint
  • 8-10 Spring onions
  • 120ml (1/2 cup) Olive Oil
  • 80 - 120ml (1/3 - 1/2 cup) pomegranate molasses
  • 1.5 Tbsp Tomato Paste
  • 1.5 Tbsp Hot Red Pepper Paste (Acı Biber Salçası)
  • 1 Tsp Aleppo Chilli flakes (Pul Biber)
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper


  1. Add bulgur to a large bowl
  2. Mix 2 cups (470ml) of water, 1 room temperature, and 1 boiling, then pour onto the bulgur and let sit for 15 minutes
  3. Finely mince your parsley into small pieces
  4. Remove your mint from the stalks and mince into pieces a little larger than the parsley
  5. Slice your spring onions into circles, slice the green part twice as thick as the white part
  6. Once bulgur has cooked, place in a tray, then add tomato paste, pepper paste, salt, pepper, cumin, Aleppo chili and the olive oil
  7. Using your hands knead the bulgur and other ingredients together for 5 minutes until well combined and a single uniform color
  8. Add chopped vegetables to the bulgur and knead once more until evenly combined
  9. Add 80ml (1/3 cup) pomegranate molasses to the bulgur and mix to combine
  10. Taste bulgur for seasoning and tartness and add more pomegranate molasses or lemon if required
  11. To plate, line a serving platter with lettuce leaves
  12. Crumble the bulgur on top of the lettuce allowing it to form natural clumps
  13. Garnish with some more chopped spring onion and some mint ribbons
  14. Serve and Enjoy
Did You Make This Recipe?
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00:00 Intro
00:56 Preparing Bulgur
01:50 Vegetable Prep
03:32 Seasoning the Bulgur
05:10 Final Assembly of salad
06:17 Serving and presentation

Recipe video


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