Turkish Bulgur Salad (Kisir)

16 25 285
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 4
Turkish Bulgur Salad (Kisir)
Health Highlights


1 cup Bulgur, dry (finely-ground)
1/2 cup Chicken broth (stock), low sodium (boiling hot, or water)
2 tbsp Tomato paste, canned
1 tbsp Pepper Paste, sweet (paprikakrem) (hot or mild)
1/2 tsp Mint, dried
1 dash Cumin
1 dash Black pepper
1 pinch Sea Salt (to taste)
1 dash Red pepper flakes (optional)
2 medium Tomato (seeded & diced)
2 medium pepper(s) Red bell pepper (seeded & diced)
3 small pickle(s) Dill pickles (diced, or cucumber, diced)
1/2 bunch Parsley, fresh (minced)
5 green onion (stem) Green onion (thinly sliced, or 1 small onion, chopped)
3 1/2 tbsp Lemon juice (or pomegranate syrup)
3 1/2 tbsp Extra virgin olive oil


  1. Put bulgur in a large pot (with a lid), pour boiling stock or water over it, and quickly stir to make sure that the bulgur is wet all over. Close the lid and let it sit, while you prepare the other ingredients (ex. cutting all the veggies).
  2. When you are done cutting the veggies, check the bulgur (it should be soft, but al dente - not soaking!).
  3. Add tomato paste, pepper paste, all the spices and salt and mix (see "Notes" below) 
  4. Add all the veggies, olive oil and lemon juice/pomegranate molasses and mix gently (careful not to squish the veggies).


It is best to use your clean hands for mixing, so the pastes and spices are evenly distributed into the bulgur - you can use latex gloves if you want,

Serve with a cup of plain yogurt, a few slices of radish and several lettuce leaves... Afiyet olsun! (bon appetite)

Nutrition Facts

Per Portion

Calories 285
Calories from fat 120
Calories from saturated fat 16.8
Total Fat 13.3 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 8.9 g
Cholesterol 0
Sodium 303 mg
Potassium 633 mg
Total Carbohydrate 38 g
Dietary Fiber 7.5 g
Sugars 6.5 g
Protein 6.8 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.5
Vegetables 2.2

Energy sources