Tag Archives: vegetarian

Turkish Taboulleh-(Kisir)

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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 🙂

Ingredients:

  • 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)

Method:

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.

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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.

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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.

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Lentil Soup-(Mercimek Corbasi)

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Soup is such an important dish in the culture that I grow up. In Turkey, especially in my family I cannot imagine a dinner without a soup 🙂 When I was a little kid lentil soup was the only dish that I was eating for every meal. Now, most of the kids have same  routine, lentil soup is a must dish for them.

This recipe is from Turkish cuisine and it is healthy, simple, yummy and absolutely hearty 🙂 In general this soup is served with a lemon.

Ingredients:

  • 2 tbsp olive oil
  • 1 large size onion, chopped
  • 1 large carrot, chopped
  • 1 medium size potato, chopped
  • 1 cup of red split lentil, washed and drained
  • 5 cups of water or chicken stock
  • 1 tsp salt
  • 1tsp groung cumin
  • black pepper, red pepper, oregano
  • 1 lemon, cut into wedges

Method:

Heat the olive oil on medium heat in the pot. Fry the onion, carrot and potato until they start to soften but are not browned. Onions should be transparent. Then add lentils, water or chicken stock, salt and spices.

Once boiling reduce the heat and simmer for 25 minutes or until the carrots and lentils are tender. Turn off the heat and let the soup cool down for a few minutes. Blend in a food blender, or if you have hand blender blend the soup in pot. If you like hot, you can add extra paprika to the bowl.

Serve steaming hot with wedges of lemons. Squeeze liberally in to the soup to taste. You can serve the soup with a piece of crusty bread.

Click to see how to make this soup in a short video.