Kisir salad
Kisir is one of those salads that feels greater than the sum of its parts — a vibrant mix of fine bulgur, tomatoes, peppers, fresh herbs, and a tangy dressing that’s full of sunshine. A staple of Turkish home cooking and often served as part of a shared table, it strikes a lovely balance of freshness, gentle warmth from spices like pul biber, and that signature sweet‑sharp hit of pomegranate molasses.
Wonderfully bright, slightly tangy, and full of texture, it’s quick to prepare, endlessly adaptable, and the perfect side dish for grilled meats, flatbreads, mezze platters, barbecues, or easy weeknight dinners. Light yet satisfying, it’s the kind of recipe you’ll find yourself making again and again whenever you want to bring colour and Mediterranean flavour to the table.
Serving Suggestions for Kisir Salad
- Grilled Halloumi — salty, chewy, and perfect against Kisir’s bright, tangy flavours.
- Lahmacun — serve Kisir alongside or tucked inside with herbs and lemon for a full Turkish spread.
- Grilled Chicken or Lamb — simple, lemon‑herb marinades pair especially well.
- Falafel — the crisp exterior and spiced interior work beautifully with the fresh bulgur salad.
- Stuffed Vine Leaves (Dolma) — a classic mezze pairing that complements Kisir’s texture.
- Roasted Aubergine or Courgette — smoky, soft vegetables balance the salad’s freshness.
- Pitta or Flatbreads — warm breads make it easy to scoop and serve.
- Cacık or Tzatziki — cooling yogurt with cucumber and garlic offsets the chilli and tang.
- Tomato & Cucumber Salad — extra freshness and crunch for a bigger mezze table.
- Grilled Fish — especially sea bass or salmon with lemon and herbs.
- Chickpea Salad — lemony chickpeas add protein and keep the meal light.
- Pickled Red Cabbage or Onions — sharp, crunchy, and great with bulgur.
- Pomegranate Seeds — sprinkled on top for sweetness and colour
Kisir salad
Ingredients
- 400 ml boiling water see top tip
- 100 g bulgur wheat see top tip
- 1 tbsp harissa paste
- 1 tbsp tomato puree
- Large pinch of salt
- 1 tbsp Olive oil
- 1 tbsp Pomegranate molasses
- 1 tbsp lemon juice
- ½ red onion, halved and finely sliced
- 1 large tomatoes, cut into small cubes
- ½ red or orange pepper, deseeded and finely chopped
- ½ cucumber, halved and finely chopped
- Season with salt and pepper to taste
- Fresh parsley without thick stalks, roughly chopped and pomegranates seeds sprinkled on top
Instructions
- In a small saucepan, bring the water to a boil, add the bulgur wheat, harissa paste and tomato paste, bring to a boil and then lower the heat and simmer on a low heat for around 10mins. Drain any excess water and leave to cool.
- Add the olive oil, pomegranate molasses, lemon juice, red onion, tomatoes, pepper, and cucumber. Stir together until all combined.
- Sprinkle with pomegranate seeds and parsley if desired.
- TOP TIP: measurements of bulgur wheat and water was based on my packets instructions. Adjust if your packaging is different.