Kısır (Kısır) — Turkish Fine Bulgur Salad with Pomegranate Molasses
Kısır is a classic Turkish meze made by blooming fine bulgur, then dressing it with pepper paste, olive oil, lemon, and pomegranate molasses. It’s a staple of tea-time gatherings and mezze tables, brightened with herbs and crisp vegetables.
Printable Recipe Card
Servings: 6 · Total: 30 min · Difficulty: easy
Ingredients (quick list)
- 250 g fine bulgur (köftelik bulgur) (fine grind, not coarse)
- 300 ml boiling water (freshly boiled)
- 30 g tomato paste (double-concentrated if possible)
- 25 g red pepper paste (biber salçası) (mild; use hot only if you like more heat)
- 45 ml extra-virgin olive oil
- 30 ml pomegranate molasses (thick, tart, and unsweetened if available)
- 30 ml fresh lemon juice (about 1 large lemon)
- 2 tsp Aleppo pepper (or use pul biber)
- 1.5 tsp ground cumin
- 1 tsp sweet paprika
- 1.5 tsp fine sea salt (about 9 g)
- 80 g scallions (thinly sliced)
+ 5 more in the full ingredients section below.
Steps (summary)
- Put the fine bulgur in a large heatproof mixing bowl and level it into an even layer. Pour the 300 ml boiling water over the bu…
- Uncover and fluff the bulgur with a fork to release steam and prevent clumping. Let it cool for 5 minutes so the herbs stay bri…
- In a small bowl, whisk together the tomato paste, red pepper paste, olive oil, pomegranate molasses, and lemon juice until smoo…
- Add the dressing to the warm (not hot) bulgur and mix thoroughly with a spoon or clean hands until every grain is evenly staine…
- Fold in the scallions, parsley, and mint, mixing until the herbs are evenly distributed. Add the diced cucumber and tomatoes an…
- Rest the kısır for 10 minutes at room temperature so the bulgur fully drinks in the dressing and the flavors round out. Serve m…
Cultural Background
Kısır is a beloved Turkish bulgur salad commonly served as a meze and a staple at women’s day gatherings and tea-time spreads. Its signature balance of pepper paste, lemon, and pomegranate molasses reflects southeastern Turkish flavors and a tradition of sharing small plates.
Equipment
💡 Tips
- Blooming the bulgur with boiling water (not simmering it) keeps the grains distinct and prevents a mushy texture.
- For deeper color and flavor, mix the paste-and-oil dressing into the bulgur while it is still slightly warm, then add herbs after it cools a bit.
- If your pomegranate molasses is very sweet, reduce it to 20 ml and increase lemon juice to 40 ml to keep the salad tangy and balanced.
⚠️ Common Mistakes
❌ Using coarse bulgur, which stays chewy and won’t bind with the dressing.
✅ Fix: Use fine bulgur labeled for köfte/kısır, and keep the bloom time at 10 minutes with boiling water.
❌ Adding herbs while the bulgur is very hot, causing them to darken and lose aroma.
✅ Fix: Fluff and cool the bulgur for 5 minutes before folding in parsley and mint.
❌ Watery salad from juicy tomatoes and cucumbers.
✅ Fix: Deseed tomatoes and cucumber, dice small, and fold them in last to keep the mixture cohesive.
🧊 How to Store
Refrigerate leftovers in an airtight container for up to 3 days. Stir before serving and refresh with 10 ml lemon juice and 10 ml olive oil if it tastes dry; serve cold or let sit 15 minutes at room temperature (do not reheat).
📅 Make Ahead
You can chop herbs and vegetables up to 12 hours ahead and refrigerate them separately. Bloom the bulgur and mix the dressing up to 24 hours ahead, then fold in herbs and vegetables 30–60 minutes before serving for best freshness.
🍽️ Pairs Well With
- Romaine or cos leaves
- stuffed grape leaves (dolma)
- grilled kebabs
- ayran
- olives
- pickles (turşu).
Regional Variations
- Southeastern-style kısır often uses a higher ratio of biber salçası and more pul biber for a deeper red color and gentle heat.
- Some Aegean versions include extra mint and more lemon for a lighter, herb-forward profile.
- Party-style platters may add finely chopped green pepper and a sprinkle of pomegranate arils for crunch and visual contrast.
Ingredients
- 250 gfine bulgur (köftelik bulgur) (fine grind, not coarse)
- 300 mlboiling water (freshly boiled)
- 30 gtomato paste (double-concentrated if possible)
- 25 gred pepper paste (biber salçası) (mild; use hot only if you like more heat)
- 45 mlextra-virgin olive oil
- 30 mlpomegranate molasses (thick, tart, and unsweetened if available)
- 30 mlfresh lemon juice (about 1 large lemon)
- 2 tspAleppo pepper (or use pul biber)
- 1.5 tspground cumin
- 1 tspsweet paprika
- 1.5 tspfine sea salt (about 9 g)
- 80 gscallions (thinly sliced)
- 40 gflat-leaf parsley (finely chopped)
- 15 gfresh mint leaves (finely chopped)
- 150 gcucumber (seeded and diced small)
- 200 gtomatoes (deseeded and diced small)
- 12 leafromaine lettuce leaves (for scooping and plating)
🔄 Substitutions
- red pepper paste (biber salçası)→
- pomegranate molasses→
- fine bulgur (köftelik bulgur)→
Instructions
- 1
Put the fine bulgur in a large heatproof mixing bowl and level it into an even layer. Pour the 300 ml boiling water over the bulgur, cover tightly, and let it stand for 10 minutes until the grains swell and turn tender.
- 2
Uncover and fluff the bulgur with a fork to release steam and prevent clumping. Let it cool for 5 minutes so the herbs stay bright and don’t wilt when mixed in.
- 3
In a small bowl, whisk together the tomato paste, red pepper paste, olive oil, pomegranate molasses, and lemon juice until smooth. Stir in the Aleppo pepper, cumin, paprika, and salt to create a thick, glossy dressing.
- 4
Add the dressing to the warm (not hot) bulgur and mix thoroughly with a spoon or clean hands until every grain is evenly stained brick-red. Keep mixing for 1–2 minutes; this kneading-style mixing helps the bulgur absorb the flavors and turn pleasantly cohesive.
- 5
Fold in the scallions, parsley, and mint, mixing until the herbs are evenly distributed. Add the diced cucumber and tomatoes and gently combine so the vegetables stay crisp and don’t break down.
- 6
Rest the kısır for 10 minutes at room temperature so the bulgur fully drinks in the dressing and the flavors round out. Serve mounded on a platter with romaine leaves for scooping, and portion with a spoon for a clean, meze-style presentation.
🪪 Recipe Passport
Cultural Background
Kısır is a beloved Turkish bulgur salad commonly served as a meze and a staple at women’s day gatherings and tea-time spreads. Its signature balance of pepper paste, lemon, and pomegranate molasses reflects southeastern Turkish flavors and a tradition of sharing small plates.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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