Kısır / Turkish Bulgur Salad

Everyone has their own different method to make this salad. Some people boil bulgur directly, others use little hot water and knead it. Someone likes with lots of garlic, others like with lemon juice. We like the simple way with lots of herbs and pomegranate molasses. And always serve with cucumber, tomato and pickles.


  • 300 gr fine bulgur
  • 1 tbsp paprika paste
  • 1 tbsp tomato paste
  • 1/4 tsp cumin
  • 2 or 3 tbsp pomegranate molasses
  • 5 tbsp ml extra virgin olive oil
  • 1 bunch parsley
  • 1/2 bunch mint
  • 3 or 4 scallions or you can use chives
  • Pomegranate seeds optional


Place bulgur in a large bowl and pour the boiling water on it until the water covered all the bulgur. Add cumin and stir well. Cover with a lid or a plate and let it sit for about 25 to 30 minutes until getting soft.

In the meantime cut all the herbs finely.

Once the bulgur is softened add tomato paste, pepper paste knead well. You can use stand mixer for that. Once your mixture getting combined and started to combined add pomegranate molasses knead well again. Good kneading ensures that all flavors are intertwined. Add in chopped green onion, parsley, mint and olive oil to the bulgur mix. And combine gently. Be careful don’t smash the herbs.

If you want you can add inside pomegranate seeds. And always set aside for dressing.

Note: If you don’t want to knead the mixture you can add the tomato and paprika paste while you are adding the boiled water.

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