Fast Recipes

Turkish cracked wheat salad

This salad is supremely versatile: serve it with roasted lamb shoulder or grilled vegetables, or perhaps with flatbread alongside our Hwayej-spiced chicken.

By Max Adey
  • 10 mins preparation
  • 6 mins cooking
  • Serves 4
  • Print
Kisir, a Turkish salad based on burghul, is quick to prepare and goes well with just about any protein. If you're serving this salad on its own, add some chickpeas to make it more substantial. It keeps well, too, so make double and you'll have another meal ready to go.


  • 300 gm coarse burghul, rinsed
  • 1 small red onion, finely chopped
  • ½ gm (loosely packed) mint, coarsely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
Roasted capsicum dressing
  • 75 gm (3 pieces) roasted capsicum (see note)
  • 125 ml (½ cup) olive oil
  • 60 ml (¼ cup) lemon juice
  • 1 tbsp pomegranate molasses
  • 3 garlic cloves, finely grated


  • 1
    Cook burghul in a large saucepan of boiling salted water until tender (6-8 minutes). Drain.
  • 2
    For roasted capsicum dressing, place ingredients in a blender, season to taste and blend until well combined.
  • 3
    Transfer burghul to a serving dish and toss with onion and herbs, season to taste and drizzle with dressing to serve.


Roasted capsicum is available from delicatessens or supermarkets.

  • undefined: Max Adey