Summary

Ingredients

• 500 g bulur, finer
• 5 tablespoon paprika pulp, spicy (salça)
• 320 ml water
• 6 pointed peppers, red
• 4 spring onion (s)
• 1 bunch parsley, smooth
• 1 bunch dill
• 8 tablespoon olive oil
• 1 lemon (s), add the juice from it
• 1 teaspoon, heaped pepper
• cumin
• 1 pinch (s) salt
• 1 pinch (s) dried mint
• 1 small Bunch mint, fresh
• 1 pinch (s) chilli

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Instructions

1. Put 500 g bulgur in a larger mixing bowl, heat 320 ml water and stir in 4 - 5 tablespoons of paprika pulp. Bring to the boil very briefly and spread over the bulgur in the mixing bowl, stir well and let it steep for approx. 20 minutes. During this time, loosen the bulgur once or twice by stirring again.
2. In the meantime, cut the ingredients into small cubes, finely chop the parsley, dill and mint and after the 20 minutes fold them into the bulgur and stir well again.
3. Mix the juice of one lemon, 6 - 8 tablespoons of olive oil, pepper, a little salt, cumin, a touch of fresh chili powder (carefully dose according to taste preferences) with the bulgur and leave it in the fridge and leave it covered for about 30 minutes.
4. For parties, present the finished kisir in a bowl lined with lettuce leaves. As a starter, I like to set up the kisir in a glass dish, dill and parsley stalks are suitable as a decoration.