Turkish Bulgur Salad (KISIR) **2020
This Turkish bulgur salad (kisir) is a popular easy family recipe for summer! It is quick to prepare, lasts a long time in the fridge, and is definitely the perfect salad to accompany a barbecue! Use quinoa, millet, or rice for a gluten-free option.
She lived in a small, beautiful old building in one of the hippest inner-city districts of Cologne. In addition, she gave the coolest standing parties, ever ever. Maybe the melancholy is in my memory that we were both 15 years (or more) younger. Somehow everything was different than today. Not necessarily nicer, well maybe a little, but different.
By the way, if you are also planning a finger food buffet, then fill my quick and easy bulgur salad in small glasses. Whether drinking glass, dessert glass or in small tealight containers. It is always an eye-catcher as a buffet salad.
Other great buffet salads are my quick quinoa salad with chickpeas, my chicken salad with curry, my Mediterranean bread salad, or my Italian pasta salad.
FOR THE SALAD
- 250 g bulgur – uncooked, the finer the grains, the better
- 450 ml water, boiling hot – the easiest way to use it from the kettle
- 3 spring onions – cut into thin rings
- 2 tomatoes – cored and cut into fine cubes
- 2 peppers, red, small (approx. 150g each) – cut into small cubes
- 1 onion, red – cut into fine cubes
- 10 g parsley, finely chopped – alternatively mint
FOR THE DRESSING
- 6 tbsp olive oil
- 50 g tomato paste
- 2 teaspoons of honey
- 2 tbsp lemon juice, fresh
- Salt and cayenne pepper – to taste
WHAT IS KISIR?
Kisir is a delicious, spicy bulgur salad (similar to Arabic tabouleh) that is often served in Turkish and Kurdish cuisine. The main ingredients are bulgur, tomato paste, paprika paste or ajvar, garlic, onion, parsley, olive oil, and lemon juice or vinegar. I also added fried carrots and red peppers, but you can also serve it with cherry tomatoes, cucumber, lettuce, mint, and pomegranate seeds, whichever you prefer!
WHAT IS BULGUR?
Bulgur is pre-cooked wheat that is then dried and then chopped up. This makes it very easy to cook and also very versatile. I love its delicate bite and nutty taste, and that it can be used in so many different ways, much like quinoa or couscous. You can serve bulgur as a side dish or in salads and soups or use it to make vegan burgers, meatballs, and much more.
* Note : See step-by-step photos above!
Place the bulgur in a saucepan or heat-proof bowl. Pour ½ liter of hot vegetable stock over the bulgur. Cover and set aside for 20-25 minutes, or until all of the liquid has been absorbed by the bulgur.
In the meantime, heat 1 tablespoon of oil in a pan. Add the onions and fry for 1-2 minutes until translucent. Then add the peppers and carrots and fry for another 3 minutes. Finally, add the garlic and sauté for another minute, or until the vegetables are tender but firm to the bite. Put aside.
Once the bulgur has absorbed all of the liquid, transfer to a large bowl. Stir in ajvar ( or paprika paste), tomato paste, and sauteed vegetables. Then let it cool down to room temperature.
Then mix in oil, vinegar, parsley, and spices ( salt, pepper, paprika, chili, sugar ) to taste and season to taste.
Enjoy immediately or cover and leave in the fridge overnight ( then it tastes even better! ).
- The longer the salad soaks in the refrigerator, the better the flavors can develop. That is why I recommend preparing it a day before consumption.
- For more information on storage, suggestions for serving, and details on the history of this recipe, check out the blog post!
- I’ll post the recipe for the chickpea cevapcici soon!
- The nutritional values are calculated without toppings