Kisir Recipe

soak bulgur

Place the 2 cups fine bulgur in a large bowl. Pour 2 cups just-boiled water over it, stir once, cover with a plate or plastic wrap and let rest 15–20 minutes until the bulgur has absorbed the water and softened. Fluff with a fork.

mix pastes and oil

While bulgur is soaking, combine 3 tbs tomato paste, 1 tbs pepper paste (if using), 4 tbs olive oil and 1 tsp salt in a small bowl. Warm slightly (optional) by stirring over a bowl of hot water or microwaving 10–15 seconds to loosen the paste so it incorporates evenly.

Once bulgur is softened and fluffed, add the tomato-paste and oil mixture to the bulgur. Mix thoroughly with a wooden spoon or your hands (gloved) so the bulgur is evenly colored and coated. Taste for salt and adjust if needed.

Prepare vegetables and herbs: finely dice tomatoes (remove excess seeds/pulp if very wet), cucumber (if using), and red bell pepper. Thinly slice green onions, finely chop parsley and mint. Leave herbs relatively fine so they distribute through the salad.

Add all prepared vegetables and herbs (tomatoes, cucumber, red pepper, green onions, parsley, mint) to the bulgur bowl. Gently fold them into the bulgur so moisture from the vegetables distributes but bulgur remains slightly fluffy. If the tomatoes make the mixture too wet, press out a little excess juice before adding.

Prepare dressing: whisk together 4 tbs fresh lemon juice, 2 tbs pomegranate molasses (or additional lemon juice), 1 tsp ground cumin, 1 tsp red pepper flakes, 1/2 tsp black pepper and optional 1 tsp sumac in a small bowl. Taste and adjust acidity or sweetness (pomegranate molasses) to preference.

Pour the dressing over the bulgur-vegetable mixture and toss thoroughly to combine. Taste and adjust seasoning — more lemon for brightness, salt to taste, or more olive oil for silkiness. If the mixture seems dry, add 1–2 tbs extra olive oil or a splash of water/lemon.

Let the kisir rest at room temperature for at least 20–30 minutes before serving to allow flavors to meld. Chill briefly if you prefer it cold. Garnish with extra parsley, mint and a sprinkle of sumac or pul biber when serving.