Kisir

Kısır

 

A very common salad in the Turkish repertoire, frequently made for guests or to bring along to a BBQ. But to western tastes, kisir seems rather exotic. The flavour balance of the sweet basil, tart pomegranate, gutsy olive oil and mint are just magical. Simple but really good.

 

2 cups   tabouli bulgar (köftelik bulgur)

2 tbsp    sweet pepper/capsicum paste (biber salçası) - or substitute with tomato paste

1 tbsp    tomato paste (domades salçası)

1 tsp      dried basil (kuru feseleğen)

4 tbsp    pomegranate molasses (nar ekşisi)

1/3 cup olive oil

1 cup     boiling water

 

sml         bunch parsley, chopped finely (maydanoz)

6 sml      green onions, chopped finely (taze soğan)

Sml         bunch mint, chopped finely (nane)

Few       leaves curly leaf green lettuce (marul), to garnish

 

 

1. In a large bowl, place bulgur, sweet pepper paste, tomato paste, basil, pomegranate molasses, olive oil and boiling water. Mix well, cover, and leave to stand 5-10 minutes.

 

2. Chop up parsely, green onion and mint.

 

3. Stir the herbs through the bulgar mix, and season to taste, and serve on a bed of lettuce.