Bulgur Patties



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A speciality from the southeast of Turkey, kisir can he served as a salad, particularly good with grilled meats or moulded into balls, and served nestling in small lettuce leaves and eaten with your fingers. It is regarded as a welcoming dish in the homes of Antakya and Gaziantep, where it is made with pomegranate juice instead of lemon.


  • 3 oz/90 g bulgur, soaked in boiling water for one hour
  • 4-5 spring onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 green chilli pepper, finely chopped
  • 2 tablespoons tomato purée
  • 1-2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh mint, chopped
  • salt and freshly ground black pepper
  • Approximately 12 small lettuce leaves


  • Drain the bulgur, squeeze it dry and add the chopped ingredients, tomato purée and olive oil. Knead the mixture with your hands and season it to your taste. Leave it to sit until you are ready to use it.
  • Take a small amount of the mixture into your hands and press it into a bite-size ball, indent it in the middle with a finger and place it on a small lettuce leaf. Serve with wedges of lemon squeeze the juice into the indentation and eat the kısır in the lettuce leaf.