Turkish Bulgur — Kısır Salad & Bulgur Pilaf (2 Recipes)

Bulgur is one of the oldest and healthiest grains in Turkish cooking — parboiled, dried and cracked wheat. It is high in fibre, low on the glycaemic index and ready in 15 minutes. But the first question is always: which bulgur?

Coarse vs fine bulgur

• Coarse (pilaf) bulgur — larger grains that cook in liquid. For bulgur pilaf, stuffed vegetables, side dishes.
• Fine (köftelik) bulgur — finely cracked, it does not cook but swells in warm liquid. For kısır, köfte, soups.

Make kısır from coarse bulgur and it stays hard; make pilaf from fine and it turns to mush. The right type matters.

Recipe 1 — Kısır (Turkish bulgur salad)

A refreshing summer salad, a classic with tea and as a mezze. Uses fine bulgur.

Ingredients (serves 4)

• 1.5 cups fine bulgur
• 1 tbsp tomato paste + 1 tsp hot pepper paste
• 1.5 cups hot water
• 3 spring onions, parsley, 1 cucumber, 1 tomato — finely chopped
• Juice of 1 lemon, 3 tbsp olive oil
• 1 tsp sumac, 1 tsp hot pul biber, salt

Method

Dissolve the pastes in hot water, pour over the bulgur, cover and rest 15-20 minutes to swell. Fluff with a fork. Stir in the chopped vegetables, lemon, olive oil and spices. Taste and season. Serve with lettuce leaves.

Recipe 2 — Bulgur pilaf (classic)

A warm side for meat, chicken or yogurt. Uses coarse bulgur.

Ingredients (serves 4)

• 2 cups coarse bulgur
• 1 onion, 1 tbsp tomato paste
• 2 tbsp olive oil or butter
• 4 cups hot water or stock (1:2 ratio)
• Salt, pepper, sumac to finish

Method

Sauté the onion in oil, add tomato paste and fry 1 minute. Add bulgur, stir 1-2 minutes. Pour in hot water, salt, cover and simmer ~15 minutes until the liquid is absorbed. Off the heat, put a cloth under the lid and rest 10 minutes. Fluff and sprinkle with sumac.

Tips

• Pilaf ratio: 1 part coarse bulgur : 2 parts liquid.
• Stock instead of water gives deeper flavour.
• For kısır — the finer the chop, the better.
• Both dishes are vegan and keep 2-3 days in the fridge.

Frequently Asked Questions

What is the difference between coarse and fine bulgur? Coarse (pilaf) cooks in liquid — for pilaf and stuffed dishes. Fine (köftelik) just swells in warm liquid — for kısır, köfte and soups.

Do you rinse or soak bulgur? Coarse bulgur needs no rinsing. Fine bulgur for kısır is not cooked — it is soaked in warm water (or a paste solution) to swell.

What is the water ratio for bulgur pilaf? 1 part coarse bulgur to 2 parts hot water or stock.

See also our guide to the 5 best Turkish pilaf recipes and the full range of grains and pulses.