Turkish Bulgur Salad (Kısır)

There are certain dishes that instantly take you back in time. For me, kısır will always be tied to the golden glow of altın günü—those lively Turkish afternoon gatherings where women came together to share food, laughter, and, in the past, tiny pieces of gold as gifts. Nowadays, the gold may have disappeared (thanks, economy), but kısır remains a shining centerpiece of the table.

Growing up, I’d often tag along with my mom to these get-togethers. The living room would be filled with chattering voices, clinking teacups, and an endless spread of homemade dishes. There was always börek, always cake—and always kısır. Bright, lemony, and full of herbs, it was a salad that somehow felt both comforting and energizing.

This recipe is a quick, modern take on the classic. It’s ready in minutes, packed with flavor, and perfect as a light lunch, side dish, or part of a mezze spread. You don’t need to wait for a special occasion to make it—though it has a way of making even ordinary days feel just a little more special.

Traditional Turkish bulgur salad (kısır) with parsley, tomato paste, and olive oil, served chilled

Ingredients

• 1 cup fine bulgur (köftelik bulgur)

• 1 cup hot water

• 1 tablespoon tomato paste

• 1 tablespoon red pepper paste (biber salçası)

• 4 tablespoons olive oil

• Juice of 1 large lemon (or to taste)

• 1 tablespoon pomegranate molasses (optional, but traditional)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon pul biber (or Aleppo pepper, to taste)

• ½ teaspoon black pepper

• 1 bunch parsley, finely chopped

• 3–4 stalks green onion, thinly sliced

• 1 medium tomato, finely diced (optional)

Instructions

Place the bulgur in a large mixing bowl and pour over the hot water. Cover with a plate and let it soak for 10–15 minutes until soft and fluffy.

In a separate small bowl, whisk together the tomato paste, red pepper paste, olive oil, lemon juice, salt, and spices until smooth.

Fluff the softened bulgur with a fork. Pour the dressing over and mix well until fully coated.

Add the chopped parsley, green onions, and tomato (if using). Mix again until everything is combined.

Taste and adjust the lemon, salt, or olive oil to your liking. Serve immediately or let it rest for an hour to deepen the flavors.

Serving Tips

Kısır is best enjoyed at room temperature. It’s the kind of dish that shines as part of a mezze spread or a casual lunch table. Pair it with a slice of warm börek—especially a crispy puff pastry one—for a classic Turkish combo. It also goes beautifully with light sides like Potato Salad. Scoop it up with fresh bread, serve it alongside grilled meats, or pack it into a lunchbox for the next day. It keeps well in the fridge and somehow tastes even better after a little rest.