Turkish Tabbouleh (Kısır)

Turkish Tabbouleh is one of the most common appetizers to be served for guests on special days or celebratory events. I asked my mom what difference this recipe had with her old recipe that included tomatoes and learned the recipes which include tomatoes are more like Kısır Salad rather than appetizer. And unlike salad version, this recipe is kneaded thoroughly until the bulgur sticks all together. Another similar dish to this is Çiğ Köfte which is prepared with raw meat in addition to bulgur. If you like bulgur recipes, you will find Turkish Tabbouleh to be the most savory of them all.


2 cups of fine bulgur
2 cups of hot water
1 bunch parsley, finely chopped
½ bunch green onion, chopped (only the green parts)
1 big onion, diced
1 lemon juice
3 tbsp pomegranate syrup
2 tbsp tomato paste
1 ½ tbsp hot pepper paste
1 tsp cumin
2 tsp red pepper flakes
4 cloves of garlic, crushed
¼ cup of olive oil
1 tsp salt to taste


- Place bulgur and hot water in a bowl and put it aside for 30 minutes for bulgur to soak all the water.
- Once it is done, mix bulgur and rest of the ingredients (except olive oil, green onion and parsley) Knead them for about 10 minutes thoroughly.  
- Add olive oil, green onion and parsley at this step. Mix lightly so that they will blend in with the bulgur mix.
- Serve cold and enjoy :)

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