Turkish Kisir
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g bulur, fine
- 125 ml boiled water, if too little use 250
- 1 lemon (s), squeezed
- 2 tablespoon tomato paste, (salça)
- 4 tablespoon syrup, (pomegranate)
- 5 tablespoon olive oil, virgin, extra
- 6 spring onion (s)
- 1 small onion (s), red
- 3 pointed peppers, red, yellow, green, finely chopped
- 10 small tomato (s), diced
- 2 small cucumber (s), no cucumbers
- 1 bunch parsley, smooth, finely chopped
- 1 bunch mint, fresh, finely chopped
- some dill, finely chopped
- salt
- Pepper, black
- Chilli flakes
- 2 heads romaine lettuce, to serve
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the fine bulgur, stir briefly and leave to swell for 20 minutes with the lid closed.
- In the meantime, dice the spring onions, red onions, pointed peppers, tomatoes and cucumber very small. Finely chop the parsley, dill and mint.
- Put the bulgur in a larger bowl and mix carefully with the tomato paste (salça), olive oil, lemon juice and pomegranate syrup. Add the diced, chopped ingredients and spices, season to taste if necessary, season and mix.
- Arrange the bulgur salad in a large bowl, garnish with lettuce leaves if necessary and store in the refrigerator until serving. If stored in the refrigerator, the kisir can be kept for 3-4 days. Whereby after 2 days the kisir tastes even better in my opinion, because the spices and ingredients are then really pulled through.
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