Preparation: 15 – 20 minutes


  • 1 Cup thin bulgur
  • Hot water
  • 2 Tablespoons of olive oil
  • 2 Diced onions
  • 1 Tablespoon of pepper paste (Turkish)
  • 1 Desert spoon of tomato paste (Turkish)
  • 10 Diced shallots
  • 10 Diced branches parsley
  • 1 Lemon
  • Salt, pepper and paprika
  • Optional: pomegranate sour dressing
  • Cups of lettuce


  • Replace the bulgur with quinoa


  1. Add the bulgur to a bowl with the hot water. Fill it up above 1/2 inch above the bulgur and close the lid
  2. In a pan with some olive oil add the onion and stir until it’s golden, then add the pepper paste and mix for 2 mins. Remove from the stove
  3. Ensure the bulgur has soaked up all the water and add the onion and paste mix to the bulgur and stir until the paste is completely absorbed
  4. Add the parsley, shallot, salt, pepper, paprika, lemon juice, olive oil, pomegranate and stir
  5. Place the kisir in the fridge to cool down for an hour and serve with cups of lettuce. The kisir can be consumed like san choy bow

Gut Support

  • Prebiotics – Bulgur, onion
  • Polyphenols – Olive oil, cucumber, tomato