Kisir

servings

Serves 4 – 6 (as a salad, more as part of a mezze)

Kisir is the Turkish version of Middle Eastern Tabouleh and like many classics the world over, it varies from region to region.

Kisir

ingredients

  • olive oil 1 onion, finely chopped

  • 1 tbsp tomato puree

  • 1 tsp cumin

  • ¼ tsp chilli flakes or ½ tsp Very Lazy chilli

  • ½ tsp paprika

  • 1 good tsp salt, & freshly ground black pepper

  • 200 g (7 oz) bulgur wheat

  • a handful of roughly chopped walnuts ¼ cucumber, cut into small dice

  • 4 spring onions, trimmed & chopped

  • a large handful of parsley, chopped, plus a few leaves for decoration

  • a large handful of mint, chopped

  • ½ bunch of dill, chopped

blank

  • Dressing 1 tbsp pomegranate molasses (or balsamic vinegar)

  • juice of ½ a lemon

  • 1 tbsp olive oil

  • Serving suggestions – pomegranate seeds, Greek yoghurt, little gem lettuce, pitta bread

directions

  1. 1. Heat a little olive oil in a sauté pan, add the onion and cook until soft and translucent. Stir in the tomato puree, cumin, chilli flakes, paprika, salt and pepper. Cook for a minute or so then add the bulgur wheat and 225 ml (8 fl oz) of water. Bring up to the boil, stir well, remove from the heat and cover with a lid. Leave for 10 – 15 minutes until the bulgur is cooked and has cooled a little.

  2. 2. Mix the dressing ingredients together and stir into the bulgur mixture. Check the seasoning - it will almost definitely need more salt.

  3. 3. Stir in the remaining ingredients if eating warm straightaway, or wait until cool if serving at room temperature, before adding them. Pile onto a platter and decorate as you wish, finishing with a swirl of olive oil at the last minute.