Kısır: A Turkish Bulgur Salad to Share
Fine bulgur, pepper paste and a tart pomegranate dressing, with the greens folded in at the end. Serve with lettuce leaves and lemon.
- Serves
- 4 people
- Prep
- 30 min
By Pazar KitchenOctober 27, 20262 min read
Kısır should hold together on a lettuce leaf without turning into a paste. Start with fine bulgur, give it enough time to soften, then taste before adding more water. The dressing comes next; the greens go in when the bowl has stopped steaming.
This is a pour-over version with tomato paste, mild pepper paste and pomegranate concentrate. It makes four side portions or two light lunches. The lemon stays within reach so everyone can sharpen their own serving.
Before you start
- Can I use coarse bulgur?
Not with the same quantities and method. Choose fine bulgur for the texture and hydration described here.
- Why add the greens at the end?
Hot bulgur wilts the chopped leaves. Letting the steam subside helps the parsley and scallions keep their fresh texture.
Fine bulgur makes the difference
Choose the bag marked fine, köftelik or kısırlık. Coarse pilaf bulgur needs a different amount of water and a different method. Even fine bulgur varies between brands, which is why this recipe starts with a measured amount of water and includes a texture check.
The selected Reis bag is 1 kg. You need 180 g for this bowl, not the whole bag. The pastes are pantry-size jars too: 700 g each, against about 20 g of each in the recipe.
Tart, without losing the bulgur
Pomegranate concentrate brings both acidity and sweetness. The selected Kemal Kükrer bottle is labelled Nar Ekşisi; start with a tablespoon and taste. A darker color alone does not tell you whether the dressing is balanced.
The greens and lemon make a substantial difference, so put them on the fresh shopping list. Dry the washed parsley before chopping. If you want to add diced tomato or cucumber, fold it in near serving so its juices do not change the texture while you wait.
What else to have ready
Buy parsley, scallions, lemon and lettuce separately; have water and salt ready.
Each product is sold in its listed retail pack. The recipe uses the amounts above; check your cupboard before adding everything.
The recipe
Ingredients
- 180 g fine bulgur for köfte or kısır
- 200 ml hot water to start, plus a little more only if needed
- 1 tablespoon tomato paste, about 20 g
- 1 tablespoon mild pepper paste, about 20 g
- 45 ml olive oil (3 tablespoons)
- 15 ml pomegranate concentrate (nar ekşisi), then more to taste
- 2 scallions, finely sliced
- A small handful of flat-leaf parsley, about 20 g, washed, dried and chopped
- 15–30 ml lemon juice, to taste
- Salt to taste; lettuce leaves for serving
Method
- 1
Soften the bulgur
Put the bulgur in a heatproof bowl and pour over 200 ml hot water. Stir once, cover and leave for 15 minutes. Taste a few grains. If the centers are still hard, add a tablespoon of hot water, cover briefly and check again.
- 2
Work in the pastes
Mix both pastes with the olive oil. Stir them thoroughly through the warm bulgur, breaking up any lumps with the back of a spoon until the color is even.
- 3
Adjust the acidity
Add 15 ml pomegranate concentrate and 15 ml lemon juice. Mix and taste before adding more of either. Check the salt after the pastes are mixed in. Let the bowl stop steaming before the next step.
- 4
Fold in the greens
Fold in the dried, chopped parsley and scallions. Spoon into a serving bowl with lettuce leaves and the remaining lemon on the side. The bulgur should be tender and separate enough to lift easily with a spoon.