Kisir Recipe

Soak bulgur

Place the 2 cups fine bulgur in a large mixing bowl. Pour 2 cups just-boiled hot water over the bulgur, cover the bowl with a plate or plastic wrap, and let it sit for 10–15 minutes until the bulgur is tender and has absorbed the water.

Prepare paste mixture

While bulgur is soaking, combine 3 tablespoons tomato paste, 1 tablespoon pepper paste, 2 tablespoons pomegranate molasses, 4 tablespoons olive oil, 1 teaspoon hot pepper flakes, and 1.5 teaspoons salt in a small bowl. Whisk until smooth and well combined.

Fluff and mix

After the bulgur has absorbed the water, fluff it with a fork to break up any clumps and cool slightly (3–5 minutes). Pour the paste mixture over the bulgur and mix thoroughly with a wooden spoon or your hands until evenly colored and incorporated. Adjust texture with up to 2 tablespoons water if the mixture feels too dry.

Prepare vegetables and herbs

Finely slice 6 green onions, finely chop 2 cups parsley and 1 cup fresh mint. Dice or grate 1 cup tomato (remove seeds if very watery) and optionally dice 1/2 cup cucumber. Make sure all pieces are small — this is key to traditional kisir texture.

Combine with bulgur

Add the sliced green onions, chopped parsley, chopped mint, diced tomato, and optional cucumber to the bulgur and paste mixture. Use a large spoon or your hands to fold everything together until herbs and vegetables are evenly distributed.

Season and balance

Add 3 tablespoons fresh lemon juice and 1/2 teaspoon black pepper to the kisir. Taste and adjust: add more salt, lemon, pomegranate molasses, or olive oil to suit your preference. If the salad is too stiff, add up to 2 tablespoons water and mix again to reach a moist but not soggy consistency.

Chill and serve

Refrigerate the kisir for at least 30 minutes to let flavors meld (optional but recommended). Serve chilled or at room temperature on lettuce leaves or romaine halves as cups. Garnish with a drizzle of olive oil and a few pomegranate seeds if available.