This Turkish Bulgur Salad (Aka Kisir) is going to be your new favorite salad! It's unlike other salads because it's mostly made from Bulgur Wheat, which is very filling. It's super healthy, very delicious and can be eaten alone or with a side of protein.
TURKISH BULGUR SALAD:
WHAT IS BULGUR WHEAT?
Bulger Wheat is one of the most popular whole grains in the Middle East. It is made from dried wheat, commonly durum wheat. Bulgur originated in the Middle East and Mediterranean Basin so it's a key ingredient in many Middle Eastern and Mediterranean dishes.
NUTRITIONAL VALUE OF BULGUR:
Not only is bulgur tasty and quick to prepare but it is also very nutritious. It maintains more nutritional value than more refined whole grain products because it’s a minimally processed grain. Bulgur is rich in fiber so it has a positive impact on heart health, weightloss, blood sugar control and digestive health. Bulgur comes in different grinds, from fine to very coarse, the coarse having the most nutritious value.
HOW TO MAKE THE TURKISH BULGUR SALAD (KISIR):
For this recipe I used a Turkish Bulgur brand called Reis, which is available at Walmart online or you can also find them on amazon too. Since the bulgur wheat has already been parboiled and dried before packaging, it does not require to be cooked. You can soak 1 cup of bulgur with 1.5 cups of boiling water and cover for 30 minutes for it to soften up. Mix occasionally (2-3 times). Most people do 1 cup bulgur for 2 cups of boiling water and then drain the excess water later. I don't like that because I don't like the bulgur to be mushy and wet. I find that 1.5 cup of boiling water work best.
PUTTING TOGETHER THE TURKISH BULGUR SALAD (KISIR):
Heat the olive oil in a skillet (I used a Turkish Brand called Yudum Egemden) and pan sear the tomatoes and pepper paste with the salt for a few minutes on low. This will allow the tomato paste to cook and bring out a better flavor before adding in the bulgur. Remove from heat and add in the bulgur, mixing to coat well with the tomato sauce. Let it cool for about 10 minutes.
This salad needs very few ingredients. You will need some green onions, parsley, red bell pepper and cucumbers. Some people add purple onions in there, but I serve it over on the sides because my kids don't like onions and they would have to pick them out. But you can totally add it. If you like this salad to have a spicy kick to it, add in some chopped jalapeños.
In a bowl ,combine all the salad ingredients together, and add in the bulgur. Squeeze the juice of one lemon, drizzle the pomegranate molasses (optional) and add in the cumin or 7 spice (which ever you want to use). I used cumin powder. Mix everything together and taste to see if you prefer adding more salt. You can then serve the bulgur salad with some other side options like lettuce, olives, fresh tomatoes, chopped radish, onions or a side of protein. Most eat this salad cold, so you can chill it as well before serving. The salad will last for a couple of days in the fridge, so never throw away your leftovers. It tastes supper yummy cold.
Enjoy this delicious and healthy Turkish Bulgur Salad (Kisir) with your family and friends and hope to see your ratings on this salad on my recipe card below. Follow and send me your delicious recreations to my Instagram DM so I can see them. I am sure you will absolutely love this salad and can't wait to hear from you. If you would like to learn more about Turkey and more of their food, visit TurkeyDTP. Xoxo...
OTHER RECIPE YOU MAY LIKE:
Turkish Bulgur Salad
- 2 cups Bulgur Wheat dry (I used Turkish Bulgur)
- 3 cups boiling water
- 1/4 cup tomato paste
- 2 tablespoons roasted red pepper paste
- 1 tsp. Salt or more to taste
- 1/4 cup olive oil I used Turkish Olive Oil
- 1 cup cucumber diced
- 1 red bell pepper diced
- 3/4 cup green onion chopped
- 1/3 cup fresh parsley chopped
- 3/4 tsp. Cumin powder or 7 spice
- 1 lemon juiced
- 2 tbps. pomegranate molasses
- 1/3 cup purple onion optional
- 2 tablespoons Jalapeño Pepper optional if you like spicy
- In a bowl, soak the bulgur with the boiling water for 20-30 minutes, mixing occasionally until they are soft and tender. Bulgur should not be chewy.
- Meanwhile dice and chop all your ingredients.
- In a frying pan bring the olive oil, salt, tomato and pepper paste to simmer and keep cooking on low for about 5-7 minutes, stirring occasionally to form a creamy tomato paste base. Turn off the heat.
- Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.
- In a bowl, add in all the salad ingredients with the bulgur, pomegranate molasses, lemon juice and cumin. Taste to see if you prefer to add more salt.
- Serve right away or cool in the fridge to serve cold.
- Don't skip soaking the bulgur. It will take between 20 an 30 minutes and will require a couple of stirs. The grains should be soft and tender, not chewy.
- Avoid using coarse or extra-coarse bulgur, since the cooking instructions are different. If that's what you have then be sure to follow the directions on the packet to prepare it.
- Make it ahead of time. Once the salad has cooled to room temperature, transfer it to an air tight container and it will keep well for 3 days in the fridge.