Kisir is a colorful, wholesome, bright tasting bulgur salad. Loaded with herbs and other fresh ingredients, think of it as the Turkish cousin of Lebanese tabbouleh.
Every now and then I will scroll through this blog’s pages to be reminded of past favorites that sometimes get buried under newer recipes. This Mediterranean dish was one such recipe, a salad that I was very excited to share ten years ago. It was love at first taste, I remember, when the woman behind the deli counter at my local market gave me a sample. The recipe was kept closely guarded by the suppliers of this salad, so I was very happy when finally I was able to recreate the flavors at home and preserve it here. It’s a good thing, too, because this salad is no longer available at my market.
You can find the original recipe here and at the time, I called it a cracked wheat salad because it was what the supplier (who sold it through the grocery store) called it. My research at the time revealed the dish’s true name–kisir, a Turkish Bulgur salad–and I mentioned this in my original post but I felt it would be a good idea to present this dish again by its true name, not only for authenticity’s sake but also to make it more accurate for Google searches.
(Also, the written instructions needed decluttering and while I was at it decided that better images were in order to show how brightly-colored, delicious and hearty this salad is.)
So, I’m probably splitting hairs about the name but cracked wheat is raw wheat berries that are crushed and require longer cooking time. Bulgur wheat, which this recipe calls for, is par-boiled-then-dried cracked wheat berries. The latter just needs to be soaked in hot water for about 15 minutes before it’s ready to use.
My original post talks about the virtues of this salad but I’ll save you the click: think of kisir like a cousin of tabbouleh, another bulgur-based salad but instead of being tossed in a lemony dressing, kisir is dressed with a combination of Turkish red pepper paste and tomato paste and flavored with cumin and paprika. They have in common an abundance of mint and parsley, making them both bright and refreshing while also being hearty.
Recipes for kisir vary greatly by region. Several I’ve seen include tomatoes and sometimes cucumber. Most will agree that tradition will call for fine bulgur but I happened to source coarser bulgur when first testing this recipe and I have happily stuck with it. Lastly, a lot of recipes I’ve come across don’t pre-cook the vegetables and red pepper and tomato pastes but I think this extra step gives the salad more depth. The brief stove time also coaxes out the flavors of the spices and even though they’re not prominent flavors, they complement the salad overall. Pomegranate molasses is another component that brings this salad together for just the slightest touch of sweetness. I use very little of it compared to other recipes but all the ingredients are very friendly for adjusting to suit one’s taste.
This recipe makes a lot and even with my family of just two I don’t mind the extra. Since the salad tastes better the next day and keeps for several days it’s perfect for potlucks, for sharing with friends (which we have done with our recent batches) or you can just be set with lunch for the week.
So, I reintroduce to you kisir, a house favorite, again. I hope you like it as much as I do.
My Recipe Notes:
- Because of the nature of wheat to absorb moisture, you will find that this salad will appear drier after the first day. As I mentioned, the flavor will be better but if you’re inclined to “rehydrate” with more red pepper and tomato paste, you can simply cook another tablespoon or two of the pastes in a little olive oil on the stove. Sprinkle a little ground cumin and paprika to keep the flavors balanced.
- Turkish red pepper paste is available at Mediterranean markets or it can be purchased online. Several brands are available on Amazon.
- This updated version of my recipe reflects a higher amount of some of the ingredients but either one would work well.
Kisir: Turkish Bulgur Salad
Kisir is a colorful, wholesome, bright tasting bulgur salad. Loaded with herbs and other fresh ingredients, think of it as the Turkish cousin of Lebanese tabbouleh.
Ingredients
- 16 ounces bulgur wheat (I use #2 size grains), rinsed and drained
- 3 cups hot water
- 3 tablespoons tomato paste
- 4 tablespoons Turkish red pepper paste (hot or mild)
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 3/4 – 1 cup chopped fresh mint
- 3/4 – 1 cup chopped fresh parsley
- 4 green onions, chopped
- 1 lemon
- 1-2 tablespoons pomegranate molasses
- olive oil
- salt and pepper
Instructions
-
In a medium sauce pan whisk together half of the red pepper paste and half of the tomato paste in one cup of the hot water. You just want to remove the lumps from the pastes.
-
In the same pan, add the cracked wheat and the remaining two cups hot water. Bring to boil then turn off the heat, cover the pan with a lid and let sit for 12-15 minutes or until the cracked wheat has absorbed all the liquid.
-
While waiting for the cracked wheat, heat about two tablespoons of olive oil over medium heat in a skillet. Add the remaining tomato paste, red pepper paste, cumin and paprika. Cook for two to three minutes to coax out the flavors of the pastes and spices. Stir with a spatula to incorporate the olive oil into the mixture.
-
In the same skillet, Add the diced onion, red bell pepper and yellow bell pepper, a pinch or two of salt and another two to three tablespoons olive oil. Cook over medium heat for just two to three minutes. The vegetables should still be mostly crisp tender, holding their shape. Turn off the heat and allow the vegetables to cool for a few minutes.
-
Once all the liquid has been absorbed by the cracked wheat, fluff with a fork and allow to cool for a few minutes.
-
When the vegetables and cracked wheat are no longer steaming (can wait until they have reached room temperature, too), transfer both to a large mixing bowl and add the mint, parsley, lemon juice and pomegranate molasses. Toss until combined. If desired, drizzle in a bit more olive oil. Season with salt and black pepper, to taste.
-
This salad is great cold or at room temperature and keeps for several days in the refrigerator. I find it gets better as it sits so it’s ideal to make a day ahead.
Leave a Reply