Turkish bulgur salad recipe (kisir) – quick & easy

Turkish bulgur salad (also known as kisir) is a vegan, spicy and refreshing salad. It is similar to the Arabic salad tabouleh. Just as tabouleh is traditionally filled in romaine lettuce leaves, kisir is also traditionally filled in lettuce leaves and enjoyed as a small mini wrap. The preparation is really super easy!

Turkish bulgur salad (kisir) – What is it?

Bulgur salad, or kisir, is a traditional Turkish dish made from bulgur mixed with finely chopped vegetables, herbs and spices. In Turkish cuisine, it is often enjoyed as a refreshing starter or side dish. The salad is mainly seasoned with pomegranate syrup, tomato and paprika puree. I was lucky enough to get to know this wonderful bulgur salad very early on. We used to have Turkish neighbors, and in Muslim countries it is customary to never return a neighbor’s bowl empty! So our neighbor’s bowl was always filled to the brim with this delicious bulgur salad. That’s why I’m particularly pleased to be sharing this recipe today. Let’s take a closer look at the ingredients!

Kisir (Turkish bulgur salad) – the ingredients

Fine bulgur: You can also use couscous as an alternative. If you only have coarse bulgur, you can also grind it briefly in a blender and use it.
Parsley (flat-leaf): Fresh flat-leaf parsley is a must for Turkish bulgur salad. I always recommend buying fresh herbs from a greengrocer. There you can get a nice big bunch for little money.
Mint (fresh): A little fresh mint adds a refreshing note to the salad, but if fresh mint is not available, you can leave it out completely or replace it with dried mint, but the fresh version is preferable.
Spring onions: Spring onions give the salad a mild onion flavor and a pleasant crunchiness. If spring onions are not available, normal onions can be used, but make sure they are finely chopped.
Tomato & bell pepper paste: Tomato and bell pepper paste add a spicy note and a nice color. Paprika paste can be replaced with smoked paprika powder or Sriracha sauce and tomato paste can be replaced with strained tomatoes to achieve a similar flavor.
Pomegranate syrup: Pomegranate syrup gives the dressing a sweet and sour note and a deep red color. It can be substituted with balsamic glazed or maple syrup, but the flavor will be slightly different.
Lemons: Lemons add freshness and acidity to the dressing. They can be replaced with limes or apple cider vinegar to achieve a similar acidity.
Olive oil: Olive oil is the main fat in the dressing and gives the salad a rich flavor and silky texture. It can be replaced with sunflower oil or avocado oil, but the taste will change slightly.
Sumac: Sumac is a sour spice that gives the salad a citrusy note. It can be replaced with lemon zest or vinegar, but the taste will be slightly different.
Romaine lettuce leaves: Romaine lettuce leaves serve as the base for serving the salad and provide a crisp texture and fresh flavor. They can be substituted with other salad leaves such as lettuce or lamb’s lettuce, but be sure to choose a variety that is sturdy enough to hold the salad.

The preparation

Step 1 : Prepare the bulgur
Put the bulgur and salt in a large bowl. Pour 1.5 times the amount of hot water over it. Cover and set aside for about 15 minutes.
Step 2: Chop
Meanwhile, chop the parsley, mint and spring onion as finely as possible. Squeeze the juice out of a fresh lemon.
Step 3: Add the dressing
In a large bowl, add the tomato purée & paprika purée with a little water (approx. 1 tbsp) and mix well. Carefully add the bulgur and mix well. Mix until each grain has taken on a red color. You can also work with clean hands here
Step 4: Combine
Add the remaining ingredients (herbs & spring onions) and mix everything well again.
Step 5: Season to taste & serve Season to taste and serve with romaine lettuce leaves.

What goes well with bulgur salad?

Turkish bulgur salad is incredibly versatile and goes perfectly with a variety of dishes. Traditionally, this salad is served in romaine lettuce leaves. As a side dish, it also goes perfectly with grilled meats such as kebabs, falafel, roasted vegetables or as a filling for wraps and sandwiches. For a complete Mediterranean feast, combine it with creamy hummus, fresh tzatziki and warm pita bread. The possibilities are endless!

How long does bulgur salad keep?

One of the fantastic qualities of bulgur salad is its longevity. If stored in an airtight container in the fridge, it can last up to 3-4 days, making it a great option for meal prep or pre-planned lunches. Just give it a good stir before serving to redistribute the flavors.

Variations & additions to the bulgur salad:

While our classic bulgur salad recipe is a culinary delight on its own, don’t be afraid to get creative and add your own twist! Experiment with different vegetables such as tomatoes, cucumber, peppers, carrots or radishes for added color and crunch. You can also add extras such as roasted nuts, dried fruit or feta cheese for added flavor and texture. The possibilities are endless, so let your imagination run wild!

The best bulgur salad recipe because:

Easy to prepare: With the right ingredients and a little preparation, it can be ready in a short time.
Perfect for friends and barbecues: bulgur salad is a great addition to barbecues and outdoor picnics. It can be prepared and chilled in advance so it’s ready to serve when guests arrive.
Healthy: Bulgur is a healthy source of carbohydrates and contains fiber, protein and important nutrients. Adding fresh vegetables and herbs turns the salad into a nutritious meal.
Variations possible:. You can add different vegetables, herbs, nuts and dressings to create your own unique flavor.
Perfect side dish: Bulgur salad is an excellent accompaniment to a variety of dishes, from grilled meat to vegetarian options.
Vegan: Bulgur salad is a vegan option that both vegans and non-vegans can enjoy.
Keeps well: Bulgur salad keeps well in the fridge and often tastes even better the next day as the flavors can fully develop.
Easy to digest: As bulgur is already cooked and precooked, it is easy to digest and is well tolerated by many people, even those with sensitive stomachs.

More Salad Recipes from Me

If you liked my Turkish bulgur salad recipe, here are three more delicious salad recipes I’m sure you’ll love too:

What do you think of my bulgur salad recipe?

Praise, criticism, opinions

Just give it a try and see how you like it best. I’d love to read more about your variations, experiences and preferences for my recipe in the comments. Why don’t you also tell me how my Turkish bulgur salad with vegetables turned out? I look forward to your feedback here under the recipe. You can also find me on Instagram. There, too, I would be delighted if you would add your “mustard”, follow me or share or like your favorite recipe.

If you have tried this recipe, please leave me a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

Now I wish you lots of fun baking!

The best bulgur salad (kisir)

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Other 5

Total Time 35

Servings: 5 People

Course: Appetizer, Main course, Salad, Side Dish

Cuisine: turkey

Calories: 119

Ingredients Method Nutrition Notes

Ingredients

250 g fine bulgur alternatively couscous
1 tsp Salt or vegetable stock
1 bunch (approx. 80g) Parsley (flat-leaf)
1 bunch (approx. 40g) Mint
1 Covenant Spring onions
2 tbsp Tomato paste
2 tbsp Paprika pulp
50 ml Pomegranate syrup
2 Lemons Lemon juice
50 ml Olive oil + more to taste

Other/Toppings (optional):

1 tsp Sumac optional
½ Pomegranate Pomegranate seeds
1 pck Romaine lettuce leaves

Method

Put the bulgur and salt in a large bowl. Pour 1.5 times the amount of hot water over it. Cover and set aside for approx. 15 minutes.
Meanwhile, chop the parsley, mint and spring onion as finely as possible.
Put the tomato purée and paprika purée in a large bowl with a little water (approx. 1 tbsp) and mix well.
Carefully add the bulgur and mix everything well. Mix until each grain has taken on a red color. You can also work with clean hands here.
Add the remaining ingredients and mix everything well again.
Season to taste and serve with romaine lettuce leaves.

Nutrition

Calories: 119kcalCarbohydrates: 9gProtein: 0.1gFat: 9gSaturated Fat: 1gSodium: 85mgPotassium: 19mgFiber: 0.2gSugar: 6gVitamin A: 214IUVitamin C: 0.2mgCalcium: 3mgIron: 0.2mg

Notes

You can buy fine bulgur, pomegranate syrup and sumac in any Turkish or Arabic supermarket.
For a gluten-free version, use millet, quinoa or rice instead of bulgur.
The longer the salad sits in the fridge, the better the flavors can develop. I therefore recommend preparing it a day in advance
Top the salad with other vegetables & ingredients as desired: Cucumbers, tomatoes or feta

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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