Vegan Turkish Bulgur Salad (Kısır)
Kısır is one of Turkey’s most beloved staple salads: fine bulgur wheat soaked and tossed with a vibrant mix of fresh vegetables, aromatic herbs, tangy pomegranate molasses, and warm spices. This fully vegan version keeps the classic bright, refreshing, and nutty flavour — no dairy or animal products at all. It is perfect as a side dish, light lunch, or part of a meze spread.
Shared by paula
Time
35 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #250g fine bulgur wheat (köftelik bulgur)
- 300ml boiling water
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp pepper paste (sweet or mild, vegan)
- 1 tbsp pomegranate molasses
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- ½ tsp chilli flakes (optional, adjust for heat)
- Salt and black pepper to taste
- #Fresh Mix‑Ins:
- 6–8 cherry tomatoes, halved or quartered
- ½ cucumber, diced small
- 1 yellow or red bell pepper, finely diced
- 2 spring onions, thinly sliced
- Large handful fresh parsley, finely chopped
- Large handful fresh mint leaves, roughly chopped
- Optional: 1–2 pickled gherkins, diced; 1 tbsp sumac
👩🍳 Instructions
- 1
Soak the bulgur: Place fine bulgur in a large bowl. Pour over boiling water, cover tightly, and leave for 12–15 minutes until all water is absorbed and grains are tender and fluffy. Fluff gently with a fork.
- 2
Make the dressing: Whisk together olive oil, tomato paste, pepper paste, pomegranate molasses, lemon juice, cumin, dried mint, chilli flakes, salt, and pepper until smooth.
- 3
Combine: Pour the dressing over the warm bulgur and mix thoroughly so every grain is evenly coated. Let cool to room temperature.
- 4
Add fresh ingredients: Stir in the tomatoes, cucumber, bell pepper, spring onions, parsley, mint, and any extras you like. Toss well.
- 5
Rest & serve: Let sit for 10 minutes so the flavours blend. Taste and adjust seasoning or lemon if needed. Serve cold or at room temperature with crusty bread or as part of a meze platter.