Welcome to Culinary Compass! Today, we’re diving into the heart of Turkish cuisine with a stunningly delicious and incredibly fast recipe for Kisir, the classic Turkish bulgur salad. Kisir is a staple of Mediterranean cooking, known for being packed with fiber, fresh herbs, and powerful flavors, making it a fantastic addition to any Healthy Living plan. We show you how to achieve perfect texture without the traditional step of frying onions.
This recipe utilizes medium-grind bulgur, soaking it perfectly in minutes to create a hearty, satisfying base. The vibrant flavor comes from a carefully balanced blend of tomato and pepper pastes, aromatic spices (including cumin, mint, and basil), a generous drizzle of quality olive oil, and the essential tang of pomegranate molasses. Whether you need a quick side dish, a light lunch, or a flavorful vegetarian main, this professional cooking technique ensures rave reviews every time. Join us for this easy lesson in Culinary Education!
Don’t forget to like this video, subscribe to Culinary Compass for more Gourmet recipes, and hit the notification bell!
***
**Authentic Kisir (Turkish Bulgur Salad) Recipe**
**Ingredients:**
* 2 cups medium-grind bulgur
* 3 cups water (brought to a boil)
* 1 teaspoon salt
* 1 tablespoon tomato paste
* 1/2 tablespoon pepper paste (optional)
* 1 teaspoon red pepper flakes
* 1 teaspoon dried mint
* 1 teaspoon dried basil
* 1 teaspoon black pepper
* 1 teaspoon cumin
* 2 cloves garlic, grated
* About 1/2 tea glass (approx. 1/4 cup) olive oil
* 1 tablespoon pomegranate molasses
* 1 teaspoon lemon juice
* 1 large tomato, diced
* 1/2 bunch green onions, finely chopped
* 1/2 bunch fresh parsley, finely chopped
* 4-5 lettuce leaves, finely chopped (optional, for texture)
**Instructions:**
1. Bring 3 cups of water to a boil and add 1 teaspoon of salt. Turn off the heat. Add the 2 cups of medium-grind bulgur, stir briefly, cover, and let rest/steam for approximately 30 minutes until fully softened.
2. While the bulgur rests, finely chop all fresh vegetables and herbs (green onions, parsley, lettuce, and tomato).
3. Transfer the soaked bulgur to a large mixing bowl suitable for kneading.
4. Add the tomato paste, pepper paste, all dry spices (red pepper flakes, mint, basil, black pepper, cumin), and the grated garlic directly to the bulgur.
5. Add the olive oil, pomegranate molasses, and lemon juice. Mix thoroughly by hand until the paste and spices are fully incorporated and the bulgur is uniformly colored.
6. Fold in the chopped fresh vegetables and herbs gently.
7. Serve immediately or chill. Optional: Use a mold for presentation before serving.
Hello everyone and welcome to my channel and my kitchen. Today I’m bringing you a recipe for kissier which is one of the most delicious Turkish salads. This is a dish you can whip up in a flash with absolutely no need to fry onions. It always gets rave reviews from everyone who tries it. Let’s get right to the preparation. And hey, while you’re at it, please don’t forget to give this video a thumbs up, too. Support my channel. Now, first, we’re going to soak our bular for the salad. I had brought three cups of water to a boil in my pot. Now, I’m adding one teaspoon of salt and then on top of that, two cups of medium grind bulgar. I’m adding it in. I personally don’t prefer the really fine curve bulgar for kissier. I’ve always made it with the medium grind. I really think you’ll get a much better result if you try it with this bular, too. Okay, we’ve turned off the heat. We’re taking the bular off the heat. Let’s take our bular off the heat and let it rest and steam for about half an hour. Let it steep. While our bular is resting, let’s go ahead and prepare the ingredients for the filling. Let’s continue. We’ll take about half a bunch of green onions, wash them well, trim them, and then finely chop them. Finally, dice them. On the other side, we’ll be using four or five leaves of lettuce and about half a bunch of parsley. We’ll need that. I’ve washed and prepped all of these ingredients beautifully. Now I’m continuing with the chopping. Fresh mint and dill would also be a fantastic addition. Fresh basil in the same way. As I said, you can finely chop whatever you like and use it. Now I’m going to dice up one tomato along with its skin into small cubes. Continuing with that, while I was chopping my vegetables, my bular also got nicely soaked. Now let’s transfer it to a suitable bowl for kneading and mixing. The filling I’ve suggested for this is very mild. I’m going to empty my bular and then saute the spices and tomato paste for it. After adding 1 tbsp of tomato paste and half a tablespoon of pepper paste, I’m adding the spices on top. For the spices, I’m adding 1 teaspoon of red pepper flakes, one teaspoon of dried mint, one teaspoon of dried basil, one teaspoon of black pepper, and one teaspoon of cumin. Let’s grate two cloves of garlic. Add about half a tea glass of olive oil. Mix it up. 1 tbsp of pomegranate molasses. One teaspoon of lemon juice. Add the olive oil. Mix it well. Mix it up. Let’s get to serving. Pour it into the mold. Flip it over. It’s ready to serve. This turned out incredibly delicious. You absolutely have to try it. Subscribe to my channel. Hit the notification bell. Hit the notification bell. Hit the notification bell. Hit the notification bell.
Dining and Cooking