Wheat Groats Salad from Bulgur – Kisir
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g bulur,, fine (Turkish wheat roats)
- 3 medium tomato (s), aromatic, finely diced, without a stem
- 1 bunch spring onions, cut into thin rings
- 0.5 ½ bell pepper (s), red, cut into small cubes
- 3 hot peppers, green, pitted and finely diced
- 1 bunch parsley, smooth, finely chopped
- a few stalks parsley, finely chopped, as decoration (or coriander)
- 1 bunch mint, (alternatively 3-4 teaspoons dried)
- 0.5 teaspoon ½ rosemary, dried, chopped
- 1 tablespoon tomato paste, heaped
- 0.25 teaspoon ¼ cumin, ground (cumin)
- 1 teaspoon paprika powder, ground, noble sweet
- Salt and pepper, freshly ground
- 5 tablespoon olive oil, virgin
- 1 lemon (s), add the juice from it
- 10 olives, green without stone
- 1 stalk celery, diced into small pieces
- 1 cucumber (s), thinly sliced as a garnish
Print Recipe
Pin Recipe Instructions
- Bulgur is mainly made from durum wheat and is a staple food in the Middle East. you can get it in well-stocked supermarkets, definitely at the Turkish delicatessen. Put the bulgur in a bowl and pour boiling water over it until the groats are about 1 cm covered with boiling water. Now cover with a kitchen towel and let it soak for about 30 minutes. In the meantime, the vegetables (tomatoes, spring onions, peppers, peppers, celery and olives) are washed, dried and prepared (diced or sliced) according to the list of ingredients. Parsley and mint are also rinsed, patted dry with paper towels and chopped up. Then stir the tomato paste, the cumin, the paprika powder, the rosemary, a strong pinch of salt and a pinch of pepper as well as the olive oil and the lemon juice together to make a spice paste and let it draw for about 15 minutes. In the meantime, the bulgur should have completely absorbed the liquid. If not, wait a little longer or allow the excess liquid to drain off through a fine-meshed sieve. Now stir the bulgur vigorously and persistently with the spice paste. Then fold in the chopped herbs and the prepared vegetables and season the salad again with salt and pepper and then let it steep for about 20 minutes. Depending on the absorbency of the bulgur, the kisir can be given a velvety, glossy consistency by stirring in a little more olive oil. Kisir is great as a starter sprinkled with parsley (or coriander) and garnished with the cucumber slices, as an accompaniment to fried fish or meat or as finger food when served in the smaller heart leaves of salads (e.g. romaine or endive) on a buffet . It is a nice variation if you replace the celery with a finely diced, medium-sized fennel bulb. This results in a somewhat licorice and more earthy aroma. If you liked this Mediterranean variation of the kisir, why not vary the rosemary with thyme, savory or other Mediterranean herbs.
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