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Kısır salad served with fresh parsley and pomegranate syrup
Turkish kısır with fresh vegetables and bulgur

Herb-packed kısır salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
This Kısır variation emphasizes the freshness of herbs. Here, parsley is not just a garnish but a main character: it goes into the salad in large quantities, almost like in Lebanese tabbouleh. The earthy taste of bulgur, the acidity of lemon and pomegranate, and the chlorophyll freshness of parsley create perfect harmony. An ideal summer dish, perhaps even better the next day as the flavours meld.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Large bowl
  • Chopping board
  • Lemon squeezer

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the bulgur with the salt and tomato purée in a bowl, then pour over the hot water. Cover airtight and let swell for 15 minutes.

Tip: In the steam, the bulgur grains soften without turning mushy, remaining separate.
2 ✓

While the bulgur rests, cut the tomato and cucumber into very small cubes. Finely chop the parsley (without stalks).

Tip: Parsley stalks can be bitter and fibrous, so use only the leaves for the salad.
3 ✓

Fluff the softened bulgur with a fork to aerate. Add the oil, lemon juice, and pomegranate molasses.

Tip: Oil coats the grains, helping distribute flavours and preventing the bulgur from sticking together. (Emulsion)
4 ✓

Fold in the chopped vegetables and the abundance of parsley. Pepper to taste.

Tip: Do not crush the vegetables while mixing, use loose movements.
5 ✓

Chill for at least 20 minutes before serving to let flavours meld.

Recipe FAQ

The bulgur turned out too dry, what should I do?
Sprinkle with a little more hot water, cover again for 5 minutes. It will soften up.
How long does it keep?
It keeps in the fridge for 2-3 days, but the vegetables may release juice, so the texture will change.

Ingredients

  • 200 g Fine bulgur wheat
  • 200 ml Hot water
  • 2 whole Tomatoes
  • 1 whole Cucumber (snake cucumber)
  • 2 large bunch Fresh parsley
  • 2 tbsp Fresh lemon juice
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 2 tbsp Pomegranate molasses
  • 1 tbsp Tomato purée