I really enjoy making and eating kisir, the Turkish version of Middle Eastern Tabbouleh. You might wonder what the difference is between the Turkish and the well known Middle Eastern versions.  The Turkish version contains more bulgur along with tomato & red pepper paste as well as less chopped parsley & lemon juice.  If you have ever tried the real authentic Middle Eastern Tabbouleh, then you will be able to taste and see the real differences .  I personally love both and at times prefer one for the other.  My favorite Tabbouleh is from this small restaurant in Bay Ridge, Brooklyn. Check them out, I’m not the only critic. When I had started blogging, I had posted a Kisir recipe, hence this is a simpler and quicker version.



  • 1 cup of fine Bulgur
  • 1 cup of boiling hot water
  • 1 tablespoon of red pepper paste (available at all Middle Eastern Stores)
  • 1 tablespoon of tomato paste
  • 1 medium size yellow onions – diced fine
  • 3 scallions – diced both white and green parts
  • 2 medium size Italian frying peppers – diced
  • 2 kirbies/can be substituted for one large cucumber
  • 1/3 cup of olive oil
  • 1 lemon juiced and zested
  • 1/2 cup of fresh parsley chopped
  • 1 teaspoons of dry mint or 1/3 cup of fresh mint chopped
  • salt for seasoning


  1. Bring 1 cup of water to a boil. 
  2. Place the bulgur in a deep salad bowl, add in salt and mix. 
  3. Add the boiling water cover with plastic wrap and  set a side until the bulgur absorbs all the water.
  4. In about 5 to 10 minuts, the bulgur will have absorbed all the water.
  5. In the mean time you can prepare the following. Diced the onions, peppers and scallions.
  6. In a saute pan, heat the olive oil, add in the onions, peppers and scallions add salt and let saute until they become soft. About 5-7 minuts.
  7. Remove the plastic cover from the bulgur bowl, with a fork fluff the bulgur.
  8. Add in the tablespoon of red pepper paste and tomato paste and mix with the back of the fork (sort of like rubbing the paste into the bulgur), till the bulgur becomes a nice orange color.  
  9. Next, add in the lemon juice and the zest of the lemon along with the sautéed mixture and mix well.
  10. Peel and dice the kirbies (I zebra peeled & diced in half bite sizes), chop the parsly and mint. Add into the mixture and toss well.
  11. Transfer the tabouli into a nice serving dish and decorate as you wish. 

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  1. Turkishfoodandrecipe on 13 Nov 2010 at 11:35 PM #

    Kisiri cok severim, ellerine saglik canim!

  2. Ahmet on 28 Nov 2014 at 3:48 AM #

    What are “kirbies”?

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