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Turkish · Salads

Kisir

VegEasy

Diet: Veg · Vegan

Kisir is a Turkish dish. Use fine bulgur; coarse bulgur needs a different cooking method.

Prep
25 min
Cook
5 min
Rest, soak, marinate or chill
20 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Turkish
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kisir.
Representative photograph of Kisir. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Bulgur

Paste

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak · About 20 min

  1. Cover 250 g fine bulgur, 300 ml boiling water for 20 minutes until tender.

    Check: Look for this result: tender.

Paste · About 2 min

  1. Warm 40 ml olive oil, 30 g tomato paste, 20 g pepper paste in a pan 2 minutes; stir through fluffed bulgur.

Toss · About 8 min

  1. Cool briefly and mix with 150 g tomatoes, diced, 150 g cucumber, diced, 40 g spring onions, 30 g parsley, 40 ml lemon juice, 30 ml pomegranate molasses, ½ tsp salt. Serve at room temperature or chilled.

Tips

  • Use fine bulgur; coarse bulgur needs a different cooking method.
  • Judge Kisir by the texture and doneness signs in its steps. Your pan and heat affect how long Kisir takes to cook.

Substitutions

  • In Kisir, replace pepper paste for less heat with extra tomato paste.

Storage

  • Get perishable Kisir into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kisir within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kisir to 74°C / 165°F, stirring or turning it for even heating. When Kisir is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Kisir one day ahead. For Kisir, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kisir on the day of serving.

FAQ

What matters most when making Kisir?

Use fine bulgur; coarse bulgur needs a different cooking method.

What can I substitute in Kisir?

In Kisir, replace pepper paste for less heat with extra tomato paste.

Can I prepare Kisir ahead?

Prepare the measured ingredients for Kisir one day ahead. For Kisir, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kisir on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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