📝 About This Recipe
Originating from the southeastern regions of Turkey, Kısır is a vibrant, herbaceous bulgur salad that serves as the centerpiece of traditional tea parties and family gatherings. This dish transforms humble cracked wheat into a gourmet experience using a rich infusion of pomegranate molasses, spicy pepper paste, and a garden's worth of fresh herbs. It is the perfect balance of tangy, spicy, and earthy flavors, offering a refreshing crunch that makes it an unforgettable side or a light main course.
🥗 Ingredients
The Grain Base
- 2 cups Fine bulgur wheat (specifically 'köftelik' or extra-fine grade)
- 1.5 cups Boiling water (to hydrate the bulgur)
The Flavor Paste
- 1/2 cup Extra virgin olive oil (divided use)
- 1 large Yellow onion (very finely diced)
- 2 tablespoons Tomato paste (high quality)
- 1.5 tablespoons Turkish red pepper paste (Biber Salçası) (use 'Acı' for spicy or 'Tatlı' for mild)
Seasonings and Acids
- 3 tablespoons Pomegranate molasses (Nar Ekşisi) (adds essential tang)
- 1 large Lemon juice (freshly squeezed)
- 1 teaspoon Isot or Pul Biber (Turkish Aleppo-style chili flakes)
- 1 teaspoon Dried mint (crushed between palms)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Salt (adjust to taste)
Fresh Vegetables and Herbs
- 6 pieces Scallions (finely sliced)
- 1 large bunch Flat-leaf parsley (stems removed, finely chopped)
- 1/2 cup Fresh mint (leaves only, finely chopped)
- 3 small Persian cucumbers (finely diced into small cubes)
- 1 small Green bell pepper (finely diced)
👨🍳 Instructions
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1
Place the fine bulgur in a large, heat-proof bowl. Pour 1.5 cups of boiling water over the grains, give it a quick stir, and cover tightly with plastic wrap or a lid. Let it sit for 15 minutes until the water is fully absorbed and the grains are tender.
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2
While the bulgur hydrates, heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the finely diced onions and sauté until translucent and soft, about 5-7 minutes.
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3
Add the tomato paste and Turkish red pepper paste to the onions. Cook for another 2-3 minutes, stirring constantly to 'cook out' the raw taste of the pastes until they become fragrant and darken slightly.
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4
Remove the onion-paste mixture from the heat and set aside to cool slightly.
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5
Uncover the bulgur and fluff it thoroughly with a fork to ensure there are no large clumps. It should be light and airy.
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6
Incorporate the warm onion-paste mixture into the bulgur. Using your hands (wear gloves if preferred) or a sturdy spoon, knead the paste into the grains until every single grain of bulgur is coated and turned a deep reddish-orange.
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7
Whisk together the remaining olive oil, pomegranate molasses, lemon juice, salt, cumin, dried mint, and chili flakes in a small jar.
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8
Pour this dressing over the bulgur and mix well. This is the stage where the bulgur absorbs all the deep aromatics.
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9
Ensure the bulgur mixture has cooled to room temperature before adding the fresh ingredients; otherwise, the heat will wilt the herbs.
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10
Fold in the finely chopped parsley, fresh mint, scallions, cucumbers, and green peppers. Toss gently to combine so the vegetables maintain their structure.
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11
Taste and adjust seasoning. You may want an extra drizzle of pomegranate molasses for tartness or more salt to make the flavors pop.
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12
Let the Kısır rest for at least 30 minutes before serving to allow the flavors to marry beautifully.
💡 Chef's Tips
Always use 'fine' bulgur (Grade 1); coarse bulgur used for pilafs will not work for this texture. Don't skimp on the herbs; the salad should look almost as green as it is red. Kneading the paste into the bulgur by hand is the traditional secret to achieving a uniform, deep flavor. If you can't find Turkish pepper paste, substitute with a mix of tomato paste and a pinch of cayenne or smoked paprika. Make it a day ahead; Kısır tastes even better the next day as the grains soak up the dressing.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves or Little Gem hearts for a traditional 'taco-style' crunch. Pair with a side of salty Turkish yogurt drink (Ayran) to balance the acidity. Accompany with pickled cucumbers or pickled hot peppers for an extra fermented kick. Serve alongside grilled lamb skewers or chicken shish for a complete Mediterranean feast. Decorate the serving platter with lemon wedges and fresh pomegranate arils for a festive look.