🥗 Kısır
Kısır is a Turkish bulgur salad: fine bulgur softened with hot water, then kneaded with tomato paste, olive oil and lemon juice and tossed with chopped scallions, parsley and mint. Pomegranate seeds add sweet-sour pops. It is herby, tangy and lightly spicy, served at room temperature, often scooped into lettuce leaves.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g fine bulgur
- 250 ml hot water
- 2 tbsp tomato paste
- 3 tbsp olive oil
- Juice of 1 lemon
- 4 scallions, finely sliced
- 1 bunch parsley and a handful of mint, chopped
- Seeds of ½ pomegranate, salt, chilli flakes
Method
- Pour the hot water over the bulgur, cover and leave 15 minutes.
- Knead in the tomato paste, olive oil, lemon juice, salt and chilli until evenly red.
- Fold in the scallions, parsley and mint.
- Scatter with pomegranate seeds and serve at room temperature.
How to make it lighter
- Halve the olive oil and add more lemon juice: 1 tbsp olive oil ≈ 120 kcal.
- Double the herbs and add diced cucumber to increase volume per portion.
- Serve in lettuce leaves instead of with bread.
History
Kısır is closely linked to southeastern Turkey, where bulgur has been a staple grain for centuries. Today it is a fixture of Turkish home gatherings, especially women's afternoon get-togethers, and is eaten across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →