Kisir is an authentic bulgur salad that is a staple of probably every Turkish household. It takes minutes to prepare and is so easy you can make it any time of the day.
What does Kisir mean?
The word Kisir (KISIR is the original word, the” i”s are without the dots, as per Turkish alphabet) has many meanings the most known one is infertile person or land.
Kis (KIS) means be a miser. There are assumptions that the word kisir means that this is a dish made in very short time and can be made with limited number of ingredients.
Perhaps, in the past, when mostly only women were doing the cooking, a “kisir” woman made this salad and everyone noted the recipe as “kisir” salad. And nowadays we ended up calling this salad “kisir”.
By the way in Turkey, this salad is just called kisir, you do not need to add the “salad”.
What is Kisir?
Kisir, is a refreshening salad often made originally in tea parties among house wives. In time everyone loved the kisir so much that it became a favorite of potluck parties and even restaurants.
Bulgur has less calories than quinoa and more fiber and protein than rice. The high-fiber grains help you with digestion, gut health, and weight management.
Basic Ingredients
- Bulgur is the primary ingredient of kisir. There are two types; a coarser version for making pilaf and fine bulgur used for making lentil balls.
- Olive Oil, use extra virgin olive oil if possible for additional flavor.
- Spices:
- Salt
- Black pepper
- Red pepper flakes
- Cumin
- Tomato and pepper paste provides taste and color. The pepper paste can be hot or mild, depending on your choice.
- Garlic, in fresh or powder form is also a must
- Spring onions
- Parsley
- Lemon juice provides the acidity
- Pomegranate sauce
These are the basic ingredients, and all together make a perfectly delicious kisir. However it is not uncommon to also add: sumac, tomatoes, pomegranate sauce, mint, and basil.
Preparation
Preparing a delicious kisir is no magic, just follow these steps:
- Pour a cup of fine bulgur in a large bowl.
- Cover with exceeding warm water.
- Also add the olive oil, tomato and pepper paste and the spices.
- Mix well, preferably with your hands.
- Crush and mince the garlic and add.
- Cover the bowl and set aside the bulgur to expand and cool.
- Meanwhile chop the parsley and the spring onions.
- Once the water is totally absorbed also add first the spring onions. Then the parsley.
- Mix again so that everything is well blended.
- Finally add the lemon juice and mix again.
- Drizzle with pomegranate sauce and serve.
A few tips:
- If you choose to use tomatoes do not add the center part with seeds as this will become mushy and water the kisir.
- Be careful about how hot the kisir might become, think about who you will be serving if too hot, children might not be able to eat it.
- If you do not have spring onions, add onion powder but keep away from dry onions as they tend to give a bitter taste in the kisir.
What if something goes wrong:
- The salad is too watery: add more bulgur
- The bulgur is not soft enough: add some more warm water or some more olive oil
- The kisir is not tasty: add more salt and/or lemon’s juice
How to serve and keep Kisir?
Plan to make the kisir right before serving, however you will notice that even on the next day it is still very delicious. Keep in the fridge when not on service.
You can serve it is as a vegan main dish or a side to any other main dish and can also be served as a savory option next to cakes and cookies. Makes plenty and will get many bravos if taken to a pot luck party.
Turkish Kisir Recipe
Ingredients
- 1.5 cup fine bulgur
- 2.5 cup warm water not boiling
- 2 tablespoons tomato paste
- 1 tablespoon pepper paste
- ¾ teaspoon salt to taste
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 4 tablespoons extra virgin olive oil
- 1-2 garlic cloves
- 6-8 spring onions
- 10 sprigs parsley
- 2 lemon's juice
- 2 tablespoons pomegranate sauce
Instructions
- Pour 1.5 cup of fine bulgur in a large bowl
- Cover with 2.5 cup of warm water.
- Also add the olive oil, tomato and pepper paste and the spices.
- Crush and mince the garlic and add.
- Mix all well with a spatula or a spoon or even better use your hands.
- Taste and adjust spices to taste.
- If the bulgur is still too crunchy add couple of teaspoons of warm water, mix cover to bowl and set aside to cool.
- Meanwhile chop the parsley and the spring onions.
- First add the onions, squeezing them to blend with the flavors of the kisir.
- Then add the parsley.
- Mix again so that everything is well blended.
- Add the lemon's juice last, give the kisir one last mix.
- Drizzle with pomegranate sauce and serve.
Notes
- If the salad is too watery: add more bulgur
- If the bulgur is not soft enough: add some more warm water or some more olive oil
- Taste at every step.
- Serve at room temperature or chilled.
- Can keep in the fridge for 2-3 days.
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