Kisir by Jane Lovett

Following Jane's sell-out cookery demonstrations in our Cookery School we are delighted to share with you her delicious Kisir recipe. 

Jane is an experienced cook and demonstrator and the author of four cookbooks, all aimed at easy get-ahead recipes for the home cook. She has taught at Leith's School of Food & Wine, worked as a food stylist, and run her own London catering business.  Jane is known for her relaxed, yet informative demonstrations and her invaluable tips.

Kisir is the Turkish version of Middle Eastern Tabouleh and like many classics the world over, it varies from region to region. 

Serves 4 – 6 as a salad, or more as part of a mezze.


olive oil

1 onion, finely chopped

1 tablespoon tomato puree

1 teaspoon cumin

¼ teaspoon chilli flakes

½ teaspoon paprika

1 good teaspoon salt; freshly ground black pepper

200g bulgur wheat

a handful of roughly chopped walnuts

¼ cucumber, cut into small dice

4 spring onions, trimmed & chopped

a large handful of parsley, chopped, plus a few leaves for decoration

a large handful of mint, chopped

½ bunch of dill, chopped


For the Dressing

1 tablespoon pomegranate molasses (or balsamic vinegar)

juice of ½ a lemon

1 tablespoon olive oil

Serving suggestions – pomegranate seeds, Greek yoghurt, little gem lettuce, pitta bread


1.Heat a little olive oil in a sauté pan, add the onion and cook until soft and translucent.  Stir in the tomato purée, cumin, chilli flakes, paprika, salt and pepper.  Cook for a minute or so then add the bulgur wheat and 225ml of water. Bring up to the boil, stir well, remove from the heat and cover with a lid.  Leave for 10–15 minutes until the bulgur wheat is cooked and has cooled a little. 

  1. Mix the dressing ingredients together and stir into the bulgur mixture. Check the seasoning - it will almost definitely need more salt.
  2. Stir in the remaining ingredients if eating warm straightaway, or wait until cool if serving at room temperature, before adding them. Pile onto a platter and decorate as you wish, finishing with a swirl of olive oil at the last minute.


  • Make up to 2 days ahead to the end of Step 2, adding the walnuts, cucumber, and spring onions, but don’t add the herbs until the day. Bring back to room temperature before eating. Any leftovers will last for several days in the fridge.

Hints & Tips.

Another traditional way of serving Kisir is spooned into individual Little Gem lettuce leaves, arranged on a large platter and scattered with pomegranate seeds. This quantity fills 30+ Little Gem leaves

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