Kısır - Turkish Bulgur Wheat Salad
Recipe type: Meze
Cuisine: Turkish
Prep time: 
Total time: 
Serves: 4-6
A light bulgur wheat salad perfect for summer and packed with zingy flavour
  • 1 (coffee) mugful of fine bulgur wheat
  • 2 tomatoes, deseeded and cut into small chunks
  • 1 bunch of spring onions, trimmed, cleaned and chopped into small pieces
  • 1 cucumber, centre removed and finely chopped
  • 1 red capsicum pepper, deseeded and chopped into small pieces
  • ½ bunch flat leaf parsley, stems removed and finely chopped
  • 2 dessert spoonfuls of tomato or red pepper paste
  • 2 tablespoonfuls olive oil
  • 1 tablespoonful nar ekşisi
  • Juice of half fresh lemon
  • 1 teaspoonful dried mint
  • 1 pinch of salt
  1. Pour the bulgur wheat into a bowl (the bulgur will expand so make sure the raw bulgur only fills round half of the bowl).
  2. Meanwhile, boil some water and dissolve the salça in 2 cupfuls of boiling water.
  3. Pour over the bulgur wheat and cover tightly with a clean tea towel or cloth for 10 minutes or so until the bulgur wheat goes soft throughout.
  4. Take a large serving bowl and add the spring onion, chopped red pepper and cucumber.
  5. Check the bulgur wheat is soft, fork through it to fluff it up and add to the salads in the bowl.
  6. Now add the parsley.
  7. Add salt, mint and chilli flakes (chilli flakes are optional).
  8. Mix it all together.
  9. Now add the lemon juice, nar ekşisi and olive oil and mix again.
  10. Just before serving, mix in the tomato chunks.
Please note that all nutritional information is approximate values
Nutrition Information
Serving size: 6 Servings Calories: 650 Fat: 29 g Carbohydrates: 71 g Sugar: 2 g Fiber: 17 g Protein: 15 g
Recipe by Turkey's For Life at