If you’ve been to Turkey on holiday, it’s highly likely that you’ll have been served a Kisir salad just like this as part of a mezze. The combination of nutty bulgur wheat in spicy tomato and harissa marinade mixed with fresh herbs, cucumber, spring onions and tomatoes is a real taste of summer. This recipe takes about 30 minutes to make and will easily serve six people if you’re serving it with BBQ meats and other Mediterranean side dishes  – we like BBQ courgettes and peppers with it.


  • 250ml boiling water
  • 2 tbsp tomato paste
  • 2 generous teaspoons of rose harissa paste (I use the Belazu brand – you can buy it at Sainsbury’s)
  • 1 tsp salt
  • 200g bulgur wheat, rinsed
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 60ml extra virgin olive oil
  • 2 tbsp pomegranate molasses
  • Zest and juice of half a lemon
  • Generous handful each of fresh mint, flat leaf parsley (coriander is also nice), finely chopped
  • Six spring onions, cleaned and finely chopped
  • 1 cucumber, peeled, deseeded and finely chopped
  • 10 cherry tomatoes, quartered

To make…

  • Mix the boiling water, tomato paste, salt and harissa paste together thoroughly in a bowl. Add the bulgur wheat, stir, cover with cling film and leave to stand for 15 to 20 minutes until the liquid has been completely absorbed.
  • Prep the herbs, spring onions, tomatoes and cucumber whilst the bulgur wheat is absorbing the spiced tomato liquid.
  • Fluff the bulgur wheat up with a fork and stir in the cumin, olive oil, pomegranate molasses, lemon zest and juice.
  • Stir in the spring onions, tomatoes, cucumber and fresh herbs. Serve at room temperature.

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Summer recipes and tagged , , , , , , , , . Bookmark the permalink.

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