Turkish Kisir Recipes

KISIR (SPICY TURKISH BULGUR WHEAT SALAD)

Steps:

• Mix the tomato paste, hot pepper paste (if using) and boiling water until completely mixed. Stir in the bulgur. Set aside until the bulgur has softened and cooled a little, 10-20 minutes.
• Mix the bulgur with the remaining ingredients. Season with salt and pepper to taste.

KISIR

Steps:

• In a large bowl, add the fine bulgur then pour the boiling water over it, and mix with a spoon.
• Cover the bowl and let the bulgur swell, while preparing the rest of the recipe.

KISIR

Steps:

• Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
• Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
• The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.

HOW TO MAKE TURKISH KISIR SALAD (RECIPE WITH BULGUR)

Steps:

• Place the bulgur in a large heatproof bowl and pour the water over the bulgur. Let stand for 10 minutes.
• In a small bowl, mix tomato paste, olive oil, pomegranate molasses, and lemon juice.
• Pour that over the bulgur.
• Add the diced tomatoes, red pepper strips, chopped parsley, and spring onions to the bowl and mix well.
• Divide the pomegranate seeds over the salad.
• Serve immediately (lukewarm) or refrigerate to enjoy later.

KISIR, A TURKISH BULGUR SALAD

Steps:

• Put the bulgur in a large mixing bowl. Pour the boiling water over it. The water should completely cover the bulgur by about 1/4 inch (add a bit more boiling water if needed). Cover the bowl with a lid or plastic wrap, then wrap it in a towel. Set it aside for about 15 minutes to allow the bulgur soften.
• While the bulgur softens, prepare your vegetables. Begin by peeling the onion and garlic and chopping them as finely as you can. Mix the chopped onion and garlic with the pepper paste and set aside.
• Chop the tomato, cucumber, green onions, parsley, and mint in the same manner and put them in a separate bowl. The finer you chop them, the better your salad's texture will be.
• Remove the cloth and cover from the bowl of bulgur. Wearing rubber gloves, fluff the bulgur up with your fingers. Drizzle lemon juice or pomegranate sour and the oil over the top and toss it through with your fingers. Next, add the pepper paste mixture and work it evenly through the bulgur.
• Add the chopped vegetables and herbs and continue tossing with your fingers until all the ingredients are evenly dispersed. Add salt and black pepper and taste for seasoning.
• You can serve your kısır salad right away, or you can cover and refrigerate it for several hours. Make sure to fluff it up with your fingers again just before serving.

TURKISH KISIR

Steps:

• Add the oil to a non-stick frying pan over a medium heat. Add the onions and stir-fry for 5-6 mins (or until soft), then add the tomato puree and stir-fry for 2-3 mins.
• Add the tomatoes, turn the heat to low and leave simmering for 5 mins. Add the stock, turn the heat to high and bring to the boil. Remove the pan from the heat and stir in the bulgar wheat.
• Add the lemon juice, spring onions, red pepper, chilli or cayenne pepper, garlic, cumin and cinnamon. Season to taste, cover and leave to stand for 15-20 mins.
• Toss to mix well, scatter over the pomegranate seeds and mint and serve warm or at room temperature, with lemon wedges and feta/haloumi