Summary

Ingredients

• 200 g bulur, fine or very fine
• 1 bunch spring onion (s)
• 2 piece (s) paprika (s), Turkish red
• 0.5 piece ½ (s) cucumber (s)
• 1 tablespoon paprika pulp
• 1 tablespoon tomato paste
• 1 tablespoon mint (nane), dried or fresh
• 1 bunch parsley, fresh smooth
• some Vegeta or boiled broth
• Salt, Pul Biber
• Lemon juice, pomegranate syrup
• olive oil

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Instructions

1. Put the bulgur in a large bowl and pour boiling water over it so that it is covered about 2 fingers thick. Let it steep for about 10 minutes and loosen up with a fork in between. It should be moist, but not soggy. Put aside.
2. Finely dice the spring onions and peppers and chop the cucumber, removing the inner stones.
3. Heat olive oil in a pan (3-4 tablespoons) and sauté the spring onions and paprika. Add the paprika pulp and tomato paste and stir well. Add a little granular broth, salt, Pul Biber, if you like. still cumin. Finally the cucumber.
4. Add the contents of the pan to the bulgur and stir well. Now mix in the mint and fresh parsley. Add a few squirts of lemon juice and 1-2 teaspoons of pomegranate syrup. Season again to taste.
5. Usually kisir is made with raw ingredients. But my Turkish friend always does it like that. Just as there are countless recipes for potato salad in Germany, there are also various kisir recipes in Turkey. I add chopped fresh tomatoes or chopped iceberg lettuce to serve.