- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 200 ml
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 2 tbsp
- 3 tbsp
- 30 g
- 15 g
- 10 g
- 60 g
- 1 tsp
- ½ tsp
- 1 tsp
Process
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Put the fine bulgur in a wide bowl. Pour the boiling water over it, stir once, cover the bowl tightly and leave for 10 minutes until the water is fully absorbed and the grains are tender but still separate.
In a small bowl, mix the tomato paste, red pepper paste, pomegranate molasses, lemon juice, olive oil, salt, black pepper and pul biber into a smooth dressing.
Fluff the soaked bulgur with a fork, then pour the dressing over it and rub it through the grains with your fingertips for 1 to 2 minutes so every grain is coated and the colour is even.
Fold in the spring onions, flat-leaf parsley, mint and dill, then the cucumber and tomato if using.
Taste and adjust with more lemon juice, pomegranate molasses or salt. The salad should be tangy and slightly moist, not dry.
Cover and rest in the fridge for at least 30 minutes so the flavours settle. Scatter pomegranate seeds on top and serve in lettuce leaves.
Kitchen notes
Kitchen notes
- The most common mistake is using coarse bulgur: it stays hard no matter how long it soaks. Use fine köftelik bulgur and measure the water 1:1 by volume with the bulgur.
- Do not skip rubbing the dressing into the warm bulgur with your hands; this is what makes the salad soft, red and evenly seasoned instead of pale and crumbly.
- If the salad looks dry after resting, sprinkle in 1 to 2 tbsp cold water and fork it through. If it is too wet, rest it uncovered for 10 minutes.
- Add the herbs just before serving if you are making it ahead, so the parsley and mint stay green and fresh.
Substitutions
- pomegranate molasses→1 tbsp lemon juice plus 1 tsp sugar
- red pepper paste→1 extra tbsp tomato paste plus a pinch of pul biber
- fine bulgur→quinoa, cooked and cooled (the texture will be looser)
Storage & reheating
Store in an airtight container in the fridge for up to 3 days. The herbs will darken slightly after 24 hours; stir in a little fresh parsley before serving. It is served cold or at room temperature, so no reheating is needed, but let it sit out for 10 minutes if it has been chilled, and refresh with a squeeze of lemon and a teaspoon of olive oil.
FAQ
The questions we get asked most
Why is my kısır still hard and crunchy?
You are almost certainly using coarse bulgur, which needs cooking rather than soaking. Fine köftelik bulgur absorbs 1 part boiling water to 1 part bulgur in about 10 minutes. If it is still firm after that, add 2 tbsp boiling water, cover and wait 5 more minutes.
Can I make kısır ahead of time?
Yes, it is actually better made a few hours ahead. Mix the bulgur with the dressing and vegetables, keep it covered in the fridge, and fold in the fresh herbs and pomegranate seeds just before serving. It keeps well for up to 3 days.
Can I use tomato paste only if I do not have red pepper paste?
Yes. Use 3 tbsp tomato paste total and add a pinch of pul biber or mild chilli flakes for the colour and gentle heat that red pepper paste provides. The flavour will be slightly sweeter and less smoky.
How do I stop kısır from becoming dry?
The dressing must be generous and rubbed into the warm bulgur, and the vegetables should be finely diced so their juices release into the salad. If it dries out in the fridge, stir in 1 to 2 tbsp cold water and a teaspoon of olive oil before serving.
Is kısır gluten-free?
No. Bulgur is cracked wheat, so it contains gluten. For a gluten-free version, replace it with cooked and cooled quinoa or millet, and adjust the dressing with a little extra lemon juice because those grains absorb less liquid.
Can I freeze kısır?
Freezing is not recommended. The bulgur turns mushy and the fresh herbs and cucumber become limp and watery when thawed. It is best eaten fresh, within 3 days from the fridge.
What do I serve kısır with?
It is traditionally served as a side with grilled meat, chicken or fish, or as part of a mezze spread. It is also eaten wrapped in lettuce leaves or with Turkish pickles on the side.
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