Turkish Bulgur Salad is refreshing, spicy, tangy and loaded with herbs. It’s the perfect salad to make in spring. You can’t stop once you start eating this salad.
Bulgur Salad, which is called Kisir in Turkish, is the favourite food of all Turkish people, but especially women. It’s like a must to make this salad when you invite your female friends. And I’m not an exception! I LOVE bulgur salad as a meal, side dish or snack. It makes a great picnic food too!
What you need to do is just prepare it at home, put it in an airtight container, place some fresh herbs like lettuce on its top and cover with its lid. It’s ready to go to your favourite picnic place! It’s the same for a lunch box, you can easily take it to work too! Although Turkish bulgur salad doesn’t need anything else and scrumptious enough on its own, I love it with pickles, fresh peppers, cucumbers and tomatoes on the side. It becomes like a wonderful feast this way.
You don’t need a special reason to make bulgur salad, just make it when you crave for. I sometimes have a very strong craving for it even at nights, and I never feel lazy to make it. Well, maybe because it’s very easy to prepare. It requires no cooking, just soak bulgur with hot water, chop all other ingredients and give it a good stir. It’s ready within some minutes! I sometimes make a big bowl of it for lunch or dinner so that some of it is left for my cravings later that day or the following day.
You don’t need a special reason to make bulgur salad, just make it when you crave for. I sometimes have a very strong craving for it even at nights, and I never feel lazy to make it. Well, maybe because it’s very easy to prepare. It requires no cooking, just soak bulgur with hot water, chop all other ingredients and give it a good stir. It’s ready within some minutes! I sometimes make a big bowl of it for lunch or dinner so that some of it is left for my cravings later that day or the following day.
There are two ways of making Turkish bulgur salad. In the first method, chopped onion is sautéd in olive oil with a little pepper paste. In the second method, all ingredients in the salad are raw and chopped finely. I love both versions. You can test it yourself and decide.
There are some veggies you must add into Turkish bulgur salad. These are cucumber, parsley, green onion and onion; all finely chopped. Besides these, you are free to add anything you like. You can add chopped lettuce, fresh dill, garlic, gherkins or even red cabbage. So it’s up to your creativity and taste!
The most common way of serving bulgur salad in Turkey is with fresh lettuce leaves, but I want to share a different serving option this time. That’s how we sometimes serve it in my hometown, Tarsus, Mersin. We use fresh grape leaves instead of lettuce when they are in season. When I saw fresh grape leaves at the market today, I immediately bought some without thinking twice! The first dish in my mind was not stuffed grape leaves, but bulgur salad! Fresh grape leaves are traditionally soaked in hot water for 1-2 minutes before serving, but I love them as they are.
Just put a spoon of Turkish bulgur salad in the center of leaves, wrap and eat! There could be nothing better for a light lunch on these warmer days! No need to mention how healthy it is.
The post was originally published in April 2013 and it’s been updated with new pictures in March 2017.
Turkish Bulgur Salad Kisir
Bulgur salad with herbs, cucumber and onion sauce makes a perfect light lunch or dinner. You can serve it as a side too. This salad also makes a perfect food for potlucks.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Cuisine: Turkish
Ingredients
- 1 cup fine bulgur, better if brown
- 1 teaspoon dried mint
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- ½ tsp salt
- 1 cup hot water
- 1/2 cup olive oil
- 1 onion, finely chopped
- 1 tablespoon pepper paste
- 1 lemon, squeezed
- 1 tablespoon pomegranate molasses
- 4 green onions, finely chopped
- 1 tomato, finely chopped (optional)
- 1 cucumber, finely chopped
- ½ bunch of parsley, finely chopped
- 1/2 bunch of fresh dill, finely chopped
- A few fresh mint sprigs, finely chopped
- Grape leaves or lettuce to serve
Instructions
- Put bulgur and spices in a large bowl.
- Pour hot water over them and cover with its lid or with a piece of cloth. Let it sit until bulgur rises, about 10 minutes.
- Meanwhile chop all the herbs and cucumber.
- Heat olive oil in a pan and sauté finely chopped onion with pepper paste. When the soaked bulgur rises, pour sautéd onion over it and stir well.
- Add in lemon juice and pomegranate molasses, stir well.
- Toss in all the chopped herbs and give it a good stir.
- Serve it on plates with lettuce leaves or fresh grape leaves next to it.
- Optionally, you can serve pickles, tomatoes and cucumbers with this salad.
I would love to try this recipe?
Q: Where can you purchase grape leaves and is pomegranate molasses easy to come by?- this is the first time I have heard of it.
Hi Shanique! You can find those grape leaves and pomegranate molasses in a Middle East market. If you can’t find one in your area, you can probably find them online. However, they are optional and you can still make the recipe without them. I’m sure you will love it!
A little suggestion from a “Tarsus/Mersin” girl, please try to knead bulgur after rising with water. As far as I have learnt from the cooking experts of may family :), it would give a great taste to Kısır.
And of course please eat it up with pickles. 🙂
Love,
Ece
Thanks for the tip Ece! Will definitely try it your way next time! Always admire the food experts in a family, especially when they are elderlies.
Oh gosh this looks amazing. So healthy and great ingredients. Definitely adding this on the list of things to make.
Thanks Angelica! It’s a great summer dish too!
I bought Bulgur but had not idea how to cook before coming across this post and great recipe!
It’s a great salad Daniela! You will love it even more the next day if you have any leftovers.
Gorgeous looking kisir Zerrin 🙂 and it is wonderful to see slight variations in different regions – in southeast of Turkey, we use a little more red pepper paste and parsley. I liked your addition of cucumber, makes it even more refreshing 🙂
I had kisir at my blog this week too, along with some yummy Kemalpasa dessert we tasted at Bergama – I gave a link to your recipe there, looked stunning 🙂
Thank you Ozlem! I love cucumber in kisir. I serve it even with some extra sliced cucumbers. I will definitely check your post! Thanks for linking my kemalpasa recipe!
Zerrin, this Turkish Bulgur Salad Kisir looks so lovely and refreshing. I can see why it is a hit with the ladies, but I know I’d enjoy it too. Thank you for sharing the recipe.
I have never had or made bulgur salad, but I trust you. It looks and sounds delicious. Very light and refreshing. Thank you for sharing. I can’t wait to give this a try!
I’m sure you will love it Monet! So flavorful!
I’ve never even heard of it. I have a turkish friend and a girl, I should totally invite her over and make it for her 🙂
Marta, this bulgur salad would be a great surprise for your Turkish friend!
A delicious looking bulgur salad! Perfect summer food…
Cheers,
Rosa
Thanks Rosa! It’s one of the foods I make very often in Summer.
I love kisir, it is so easy to make, and one of the things my friends in the US definitely love at any get-together. I have seen different additions as well but the must-adds you listed along with lots of fresh mint is my favorite.
Never tried it on fresh grape leaves. I have to see if I can find them being sold anywhere here. Or find someone with grape vine.
How come I forgot fresh mint? Can’t believe it! I love it in kisir too! Thanks for reminding Ilke! Try to find the freshest grape leaves to eat them raw. If they are not fresh, you should wait them in hot water for some minutes before eating.