How To Make Vegan Turkish Kisir Salad
Turkish Bulgur Salad Recipe - Easy 30-Minute (Raw Vegan, Vegan, Vegetarian, Gluten-Free)

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Adjust Servings:
500 gr Bulgur
1 pc Onion
3 tablespoons Oil
2 tablespoons Tomato paste
2 tablespoons Pomegranate sauce
1 chopped Cucumber
1 chopped tomatoes
1 grated Chives
50 grams Fresh chopped parsley chopped
50 grams Chives chopped
50 grams Dill chopped
1 pc Lemon
2 grated cloves Garlic chopped
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon curry powder

Nutritional information

Serving Size
15 g
Saturated fat

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Kisir is a delicious and nutritious Turkish salad made with bulgur wheat, vegetables, and herbs. It's a great way to get your daily dose of fiber and protein, and it's also a great way to get your kids to eat their vegetables!

  • Gluten Free
  • Healthy
  • Raw Vegan
  • Vegan




Kisir Salad is an easy and tasty raw vegan recipe you can eat as an appetizer or side dish; the best way to enjoy this recipe is to pour kisir on lettuce, drizzle some pomegranate sauce, and enjoy. This dish is one of the most lovely dishes you can put vegetables in and keep in the fridge for three to four days.

Kisir is a popular dish in Turkey, and it’s often served as a light meal or snack.

The name “kisir” comes from the Turkish word for “scattered.” This is because the ingredients are tossed together to create a loose, crumbly texture.

  • It’s a good source of fiber, protein, and vitamins.
  • It’s also a great way to use up leftover vegetables.

Kisir is a food that is prepared in all cities of Turkey with a slight difference in its cooking method.

I make this salad at home every week because it’s so easy to make and it’s a great way to get my kids to eat their vegetables. My daughters, Ronika and Mersana, don’t really like to eat raw vegetables or lettuce, but they love this salad.

This food, which is a type of salad and can be easily consumed by vegetarians or vegans and raw vegans.
Traditionally, Kisir is served with a pomegranate molasses dressing, but I like to make it a little bit milder for my kids, So I use less pepper

Kisir is a bit like the Lebanese salad tabbouleh. The shared culture between the Ottomans and the Arabs has led to some similarities between the two dishes.

Grains, especially wheat, are widely used in Turkish cuisine. The fertile soil of Anatolia and the geographical conditions of the region are the main reasons for the widespread use of this product in Turkey. Wheat, beyond being an agricultural product, has a special meaning and significance in the history of Turkish culture. Wheat is a symbol of abundance and blessing. The shape of wheat is one of the shapes that has a special place in Turkish traditional art.

Bulgur, which is obtained by grinding wheat, is one of the main elements of the Turkish table. To prepare bulgur, the wheat is first washed and dried. Then, to remove its skin, it is ground in different sizes in a mill. Fine-grain bulgur is used in the cooking of various salads, meatballs, and dolmas.

The main ingredient in Kisir is bulgur wheat, which is a good source of fiber and protein. To make Kisir, you need to use fine-grain bulgur wheat.

Tips and tricks for Turkish Kisir salad recipe

  • Use fine-grain bulgur wheat for the best texture.
  • Soften the bulgur with a little boiling water. If you don’t have fine bulgur wheat, you can use medium or coarse bulgur wheat. Just be sure to soak it in water for 30 minutes before using.
  • For a spicier kisir, add 1/4 teaspoon red pepper flakes.
  • If you don’t have pomegranate sauce, you can use lemon juice instead.
  • You can use any vegetables you like in this bulgur salad, but in my opinion, don’t neglect the dill and chives in this salad.
  • I used fried onions in this Kisir salad to make it delicious and get my bulgur’s raw taste.
  • Store the salad in an airtight container in the refrigerator for up to 3 days.
  • Don’t store the Kisir salad in the freezer because of the vegetables in it.
  • Depending on your taste, you can also use pickled cucumbers or chopped tomatoes in preparing this salad.
  • You can get pepper paste from markets, and if you can’t find it, use Gloria sauce or chili pepper.
  • Serve cold and garnish this salad with fresh lemon and a side of pita bread or crackers.


Enjoy your delicious and nutritious Turkish bulgur salad!

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Necessary ingredients to make Kisir salad

Bulgur, Onion, Oil, Tomato paste, Pomegranate sauce, Cucumber, Tomato, Carrot Parsley, Chives, Dill Lemon, Garlic
Spices: salt, black pepper, curry powder.


Pour 500 bulgur into a large bowl.


Add boiling water to the bulgur, a little at a time, until it is covered. Stir to combine.

10 minutes

Cover the bowl and let the bulgur sit for 10 minutes, or until it is softened.


To remove the raw taste of bulgur, you can fry it or chop an onion and fry it in a little oil.
While the bulgur is softening, heat the oil in a small skillet over medium heat. Add the onion and cook until softened about 5 minutes.


Crush two cloves of garlic, add them to the fried onions, and stir until the aroma and smell of the onions are mixed.


To give color and glaze to Kisir salad, use two spoons of tomato paste and spices such as salt, black pepper, and curry powder.
Cook the sauce for 2-3 minutes, or until it has thickened slightly.


Add the cooked onion mixture to the bulgur and stir to combine.
Allow the bulgurs to cool, then add the chopped fresh vegetables.


After the bulgur has cooled, add the pomegranate sauce and the rest of the fresh vegetables. Stir to combine.


Squeeze the lemon juice over the salad and stir to combine.
Serve the salad immediately or chill it for later.

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Hi, I’m Sara, and I’ve been living a vegan lifestyle for the past eight years. Initially, I had concerns, but after researching, I concluded that veganism is a great choice for animals, the environment, all living beings, and me. As a mother of two daughters, I’m always looking for plant-based vitamins and minerals to ensure their healthy growth and development. I hope to share useful information about veganism and a vegan lifestyle through my posts. If you have any questions or comments, feel free to leave them in the comments section or email me through the contact form on the website; I usually respond within 24 hours.

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