According to the poll results, I decided to share Kisir recipe with you. Thank you for participating 😉 Kisir is one of my favorite side dishes. It is similar to taboulleh but it is much spicier. I have made kisir many times for my international friends and also for street fair events. I haven’t met anyone from any culture, country who doesn’t not like Kisir 🙂 It is really easy, healthy, and delicious appetizer.
In Turkish culture, Kisir is essential of afternoon tea hour, especially for housewives. This bulghur salad makes me fell naughty, awake, and happy 🙂
- 1-1/2 cups cracked wheat (fine)
- 1 bunch green onions, chopped
- 2 tbsp fresh dill, minced
- 1/2 bunch of italian parsley, minced
- Juice from 1 lemon
- 3 tbsp pomegranate molasses
- 1 tbsp red pepper paste
- 2 tbsp tomato paste (if you don’t have pepper paste, use 3 tbsp tomato paste)
- 3/4 tsp salt
- 1 tsp cumin
- red pepper to taste
- 1/2 cups of olive oil
- boiling water(1-1/2 cups)
In a bowl, place cracked wheat along with enough boiling water to cover. Then cover bowl with plastic wrap. Leave to stand for 20 minutes. This is a good time to chop veggies if you haven’t done so already.
Fluff the bulghur wheat with a fork to loosen and to remove any crumbles. If the wheat is crunchy add more boiling water, if required leave to stand a bit longer. If not, add tomato and pepper pastes, pomegranate molasses, lemon juice, salt, cumin, and red pepper, and knead well with your hands until the bulghur mixture sticks together well.
Then mix in parsley, dill, green onion, and olive oil. Cover with stretch film and refrigerate for at least 30 minutes before serving.
Now, Turkish taboulleh is ready to eat. If you like sour, you can add more lemon juice and you can serve with romaine lettuce leaves.