Kisir is a very tasty Turkish bulgur salad. I made gluten-free kisir for everybody who can’t tolerate gluten well. It is just as good as the original!
- 200 g (1 cup + 2 tbsp) gluten-free couscous / millet (or bulgur if you tolerate wheat)
- 3 tbsp garlic-infused olive oil
- 2 tbsp tomato paste
- 2 tbsp pepper paste
- 2 green Turkish peppers
- 1 tomato
- 200 g (1 1/3 cup) cucumber, diced
- 2 spring onions (only the green part)
- A handful of fresh parsley
- Juice of 1/2–1 lemon
- 2 tbsp pomegranate syrup
- A pinch of red pepper flakes (can be replaced with chili flakes)
- Pepper and salt to taste
- Optional: a small handful of chopped fresh dill or mint
- An iceberg lettuce
- Prepare the millet or couscous (from now on I will only write millet, but the instructions are the same if you use gluten-free couscous or bulgur, when you tolerate gluten) according to the instructions on the package. You usually prepare couscous by pouring boiling water over it, leave it for 10 minutes with a lid on top of the pan and drain if necessary. The millet needs to be boiled and then drained.
- Drain the millet well and put it into a bowl to cool down.
- Heat three tablespoons of garlic-infused olive oil in a pan. Add the tomato paste and pepper paste and fry this shortly while you stir.
- Add some pepper, salt and a splash of water, so it turns into a nice paste.
- Heat it until it starts to bubble a little.
- Turn off the heat and add the paste to the cold millet in the bowl. Stir everything together. The millet will get a nice orange color now.
- Chop the parsley (and the mint or dill if using) and cut the green peppers, tomato and cucumber into cubes. Cut the green part of the spring onions in rings.
- Add the pomegranate syrup, juice of 1/2 lemon and a pinch of pul biber and stir everything together. Taste and season with extra salt, pul biber and lemon juice if necessary. You shouldn’t be scared to season this dish. Millet, couscous and bulgur can all be a bit bland and easily absorb flavors. Therefore, it is important that you taste the dish several times and add seasonings whenever necessary.
- Finally add the green peppers, tomato, cucumber, spring onion and parsley to the kisir. If you use dill or mint, you can add this too now. Stir everything together and taste again if extra seasonings need to be added. You can also add some extra pepper paste if you want to make the kisir a little more spicy.
- Cover the bowl with kisir and put it into the fridge. It is best to make the gluten-free kisir a few hours before you want to serve it, so the flavors have time to develop. After a few hours of waiting, the kisir will taste best!
- Taste the kisir one more time right before you are going to serve it and check if some more salt, pepper or lemon juice has to be added. Serve the kisir in a leaf of iceberg lettuce.
Check the notes about the ingredients above the recipe to find out more about certain ingredients and where to buy them.
You can store the kisir in the fridge for 2-3 days
- Prep Time: 30 min
- Category: Salad
- Method: Chopping
- Cuisine: Turkish
Keywords: kisir, gluten-free kisir, Turkish food