Kisir (Turkish Bulgur Salad) with Walnuts and Parsley

A refreshing and flavorful Turkish bulgur salad with tomatoes, cucumbers, parsley, walnuts, and a tangy pomegranate molasses dressing. Perfect for a light lunch or side dish.

Prep Time

20 minutes

Total Time

40 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.69/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Mood:

Healthy

Ingredients

Servings

1cupFine bulgur (köftelik bulgur)

£0.40

1.5cupsHot water

2tablespoonsTomato paste

£0.20

1tablespoonRed pepper paste (biber salçası)(Optional, adds a subtle heat)

£0.35

0.3cupOlive oil

£0.60

3tablespoonsPomegranate molasses

£0.75

2tablespoonsLemon juice(Freshly squeezed)

£0.25

1teaspoonSalt(Or to taste)

0.5teaspoonBlack pepper(Or to taste)

£0.10

2Medium tomatoes(Finely diced)

£0.80

1Cucumber(Finely diced, peeled if desired)

£0.70

1cupFresh parsley(Finely chopped)

£0.60

3Green onions(Thinly sliced)

£0.50

0.5cupWalnuts(Roughly chopped)

£1.50

0.3teaspoonOptional: Red pepper flakes(For added heat)

Total Cost

£6.75

£1.69 per serving

Instructions

1.
Place the bulgur in a large bowl. Pour hot water over the bulgur, stir briefly, and cover the bowl with a plate or plastic wrap. Let it sit for 15-20 minutes, or until the bulgur has absorbed most of the water and is softened.
2.
In a small saucepan, heat the olive oil over medium heat. Add the tomato paste and red pepper paste (if using) and cook for 2-3 minutes, stirring constantly, until the paste is fragrant and slightly darkened.
3.
Pour the tomato paste mixture over the softened bulgur. Add the pomegranate molasses, lemon juice, salt, pepper, and red pepper flakes (if using). Mix well to combine.
4.
Add the diced tomatoes, cucumber, parsley, and green onions to the bulgur mixture. Stir gently to combine all the ingredients.
5.
Stir in the chopped walnuts.
6.
Taste and adjust seasoning as needed. You may want to add more pomegranate molasses, lemon juice, salt, or pepper depending on your preference.
7.
Serve immediately or chill for later. Kisir is best served at room temperature or slightly chilled.

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My Notes

Nutrition Information

Nutrition per serving (250g)

465 kcal / 1945 kJ

Carbs

48g

18% of RDA

Fat

28g

40% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, toast the walnuts in a dry pan or oven before adding them to the salad.

You can add other vegetables to the salad, such as bell peppers or corn.

If you don't have pomegranate molasses, you can use a mixture of balsamic vinegar and a touch of honey or sugar as a substitute (adjust to taste).

Kisir can be stored in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.

Cooking Equipment

Large bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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