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Bulgur Salad (Kısır)

Sample Dishes from Turkish Cuisine

Bulgur Salad (Kısır)

Bulgur (fine grain)2 ½ cups375 grams
Water (hot)2 ½ cups500 grams
Tomatoes4 medium size500 grams
Romine lettuce½150 grams
Green pepper4 medium size60 grams
Spring onions10200 grams
Parsley1 large bunch100 grams
Fresh mint4 sprigs10 grams
Tomato paste9 tablespoons90 grams
Red pepper paste1 tablespoon10 grams
Olive oil½ cup100 grams
Lemon juice½ cup100 grams
Salt4 teaspoon24 grams
Red pepper1 teaspoon2 grams
Black pepper½ teaspoon1 gram


Place the bulgur in a large dish. Sprinkle with water, cover and leave for 15 minutes. Wash the vegetables, remove the stem and seeds of the green peppers, clean off the surplus from onions, parsley and the mint. Chop all the vegetables except the romaine lettuce finely and add to the bulgur. Add the tomato paste, oil, lemon juice, salt and the other seasonings and mix well. Arrange lettuce leaves around the sides of a serving dish and place the bulgur salad in the center.

Servings: 6

Nutritional Value
(in approximately one serving)

Protein9.1 g
Energy430 cal
Fat17.9 g
Carbohydrates62.0 g
Calcium82 mg
Iron5.35 mg
Phosphorus249 mg
Zinc2 mg
Sodium1538 mg
Vitamin A2952 iu
Thiamine0.31 mg
Riboflavin0.31 mg
Niacin4.10 mg
Vitamin C68 mg
Cholesterol0 mg


This recipe is from the Mediterranian region. Today, it is known almost all over the country. It is known as "İç" (filling) in the Kilis District of Gaziantep where it is prepared without any vegetables and is given color with tomato paste only, and instead of lettuce leaves wrapped in scalded vine leaves. In Adana, it is known as "Çiğ Kısır İçi" (Raw Bulgur Filling) and is served with romain lettuce or boiled cabbage. Its "Pişmiş Kısır" (Cooked Kısır) version is prepared just as bulgur pilaf. Instead of lemon juice, the sour juice of unripe grapes, plums or pomergranate can also be used.