Bulgur with Tomato, Scallions and Parsley (Kısır)

Kisir is the Turkish version of the Middle Eastern tabouli. While kısır and tabouli share the same ingredients, the proportions of the ingredients are much different. The biggest difference is that kısır has much less parsley and much more bulgur, hence, it is essentially a cold bulgur pilaf with tomato, parsley and spices for extra flavor.

In Turkish grocery stores, bulgur can be found in different sizes. For the best kısır, you need to use the smallest sized bulgur you can find.


  • 1 cup bulgur
  • 1.5 cup booling hot water
  • 1 teaspoon salt
  • 1 cup parsley, finely chopped
  • 2 medium tomoatoes, cut into 1/4" cubes
  • 4 scallions
  • 1 teaspoon sumac (optional)
  • 1 tablespoon red pepper paste
  • 1/2 teaspoon crushed red pepper (use more if pepper paste is not available)
  • 1/4 cup lemon juice
  • 1/4 cup olive oil


  1. Boil 1.5 cup water.
  2. Put bulgur in a covered container, add salt, pour hot water, mix and cover. Let the bulgur stand untouched for at least an hour. During this time, bulgur will soak the water as it slowly cools down to the room temperature.
  3. As the bulgur is soaking the water, chop the tomatoes, green onions and parsley.
  4. When the bulgur soaks all the water add the chopped tomatoes, parsley and green onions,
  5. Add the lemon juice, olive oil, sumac, red pepper and the pepper paste.
  6. Gently mix the ingredients.
  7. Serve at room temperature.
© Mehmet Ozturk 2017