Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Bulgur
Paste
Salad
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Soak · About 20 min
- Cover 250 g fine bulgur, 300 ml boiling water for 20 minutes until tender.
Check: Look for this result: tender.
Paste · About 2 min
- Warm 40 ml olive oil, 30 g tomato paste, 20 g pepper paste in a pan 2 minutes; stir through fluffed bulgur.
Toss · About 8 min
- Cool briefly and mix with 150 g tomatoes, diced, 150 g cucumber, diced, 40 g spring onions, 30 g parsley, 40 ml lemon juice, 30 ml pomegranate molasses, ½ tsp salt. Serve at room temperature or chilled.
Tips
- Use fine bulgur; coarse bulgur needs a different cooking method.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use extra tomato paste instead of pepper paste for less heat.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Kisir one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Kisir?
Use fine bulgur; coarse bulgur needs a different cooking method.
What can I substitute in Kisir?
Use extra tomato paste instead of pepper paste for less heat.
Can I prepare Kisir ahead?
Prepare the measured ingredients for Kisir one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
