Kisir | Turkish Bulgur Salad

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Bulgur is the star ingredient in Kısır. Originating from the southeastern region of Turkey, this dish has gained popularity across the country and beyond, offering a refreshing alternative to traditional salads. This cracked wheat variant serves as the base, providing a wholesome and nutritious foundation. To this, vibrant ingredients like fresh tomatoes, cucumbers, and green onions are added, infusing the salad with a burst of color and freshness. Parsley and mint contribute their aromatic essence, while pomegranate molasses and olive oil elevate the flavors to a harmonious balance of sweet and tangy.

Kısır is a traditional Turkish dish that consists of bulgur, fresh vegetables, herbs, dressing, and spices. Hailing from the southeastern region of Turkey, Kısır is particularly popular during festive occasions, family gatherings, and celebrations. The dish is known for its vibrant colors, refreshing taste, and the use of bulgur as a primary ingredient.

Key Components of Kısır:

1. Bulgur: The main ingredient in Kisir is bulgur, a form of cracked wheat. Bulgur is soaked and fluffed to create a light and fluffy texture.
2. Fresh Vegetables: Kisir features a colorful array of fresh vegetables, typically including tomatoes, cucumbers, and green onions. These ingredients add both texture and flavor to the dish.
3. Herbs: Fresh parsley is essential in Kisir. It contributes to an aromatic essence and enhances the overall freshness of the salad.
4. Dressing: The dressing is a crucial element, typically made with olive oil, red pepper paste, pomegranate molasses, and a blend of spices. This combination imparts a rich and complex flavor profile to the salad.
5. Spices: Various spices such as cumin, red pepper flakes, and salt are often used to season Kisir, providing a well-balanced taste.

Kisir vs Tabbouleh Food Feuds

Kısır shares similarities with tabbouleh, but the main distinction lies in the dressing. Kısır incorporates red pepper paste, pomegranate molasses, and spices into the dish, while tabbouleh omits these ingredients, with the main flavors derived from parsley and bulgur.

Food Feuds is a series where we rate similar dishes from different countries to figure out who makes it better.

In our latest Food Feuds review, “Kickin’ it with Sal” delves into a sensory analysis showdown between two iconic Middle Eastern dishes: Turkish Kısır and Lebanese Tabbouleh. The battle of flavors, textures, and overall culinary experience aims to guide you in choosing the perfect dish for your next meal.

The focus of the analysis is on a variety of factors, including taste, freshness, and the harmony of ingredients. Turkish Kısır, known for its vibrant colors and bold flavors, faces off against the classic Lebanese Tabbouleh, celebrated for its refreshing and herbaceous profile.

The sensory analysis involves a visual, taste, and texture exploration of these traditional recipes. The review concludes with a personal rating and recommendation, providing valuable insights into which dish may better suit your taste preferences.

@kickinitwithsal

Episode 5 of Food Fueds: Tabouleh vs Kisir…Which country makes the best version of “tabouleh?” Everything old is new again this year with ancient grains making a comeback this year. We will be seeing it trending up for its nutritinal content. Here is two dishes you can make with Bulgur! I’ll let you know which was the crowd favorite! #bulgur #ancientgrains

♬ Stolen Dance (Instrumental) – Milky Chance

Recipe

Ingredients:

• 2 cups of fine bulgur wheat
• 2 cups of almost boiled water
• 1 cup of spring onion
• 1 whole bunch of chopped curly parsley
• 2 tablespoons of tomato paste
• 3 tablespoons of red pepper paste
• 1/2 tablespoon of cumin
• 1/4 cup of olive oil
• 1/4 cup of pomegranate molasses
• 1 lemon
• Salt and pepper to taste

Directions:

1. In a bowl, add bulgur and almost boiled water. You can use a teapot to heat up the water, just make sure it doesn’t boil. You don’t want it to be too hot. Set aside for 15 mins so the bulgur can absorb all the water
2. Finely chop the parsley and spring onions.
3. When the bulgur has absorbed all the water, add tomato paste, red pepper paste, cumin and salt and pepper to taste. Mix all the ingredients with your hands, by squeezing the bulgur gently, until it’s fully combined. You can adjust and add more of the ingredients based on your preference.
4. Add in the parsley and spring onions to the bulgur mix. Do not over mix.
5. Add pomegranate molasses and olive oil.
6. Serve in a bowl or on top of lettuce. Squeeze lemon juice on top if you like! Enjoy!