Kisir - Turkish bulgur salad
A recipe for kisir, Turkey's classic bulgur salad, full of texture and flavour.
Servings 4 servings
Ingredients
Kisir - the salad
- 260 g bulgur wheat
- 1 green pepper
- 1/2 cucumber, deseeded
- 12 cherry tomatoes
- 2 spring onions
- 1 large handful of flat-leaf parsley, roughly chopped
- Optional: 1 small handful of mint, finely chopped
Dressing
- 50 ml olive oil
- 3 tbsp tomato purée
- 2-3 tbsp lemon juice, freshly squeezed
- 1 clove garlic, grated or crushed
- 2-3 tsp chilli sauce, I always use Chu Chum Original
- 1 tsp ground cumin
- 1 tsp soft light brown sugar, golden syrup or cane sugar
- Salt and pepper
- Optional: chilli flakes
Instructions
- Cook the bulgur wheat according to the packet instructions – the method varies from brand to brand.
- Meanwhile, mix all the ingredients for the dressing: whisk the olive oil together with the tomato purée, chilli sauce, sugar, garlic, cumin and lemon juice.
- Season the dressing with salt and pepper, and add a few chilli flakes if you like. Set aside until the bulgur is ready.
- Finely chop the vegetables. Cut the tomatoes into small pieces, and the pepper and cucumber into small dice. Slice the spring onions into thin rings. If you prefer larger pieces for more bite, that works just as well in this salad.
- Mix the bulgur with the dressing – it is important that the bulgur has absorbed all the cooking liquid; if not, drain it off first. Toss everything together well until the bulgur is evenly coated and a deep red colour.
- Add the cucumber, pepper, tomatoes, parsley and spring onions to the bulgur and toss well, then season again with salt and pepper.
- If you can, let your kisir rest in the fridge for half an hour or so before serving, though it is not a must. Serve the salad topped with finely chopped mint, feta, pomegranate seeds or similar, if you like.