Türkiye · Türkiye

Kisir

Name: Kisir
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Türkiye
Ingredients: fine bulgur 200 g; boiling water 250 ml; tomato paste 30 g; olive oil 30 ml; lemon juice 30 ml; pure pomegranate molasses 15 ml; cucumber 150 g; tomato 150 g; scallions 30 g; flat-leaf parsley 20 g; salt 3 g

Fine bulgur absorbs a tangy tomato dressing before vegetables and herbs are folded in.

35 minutes · 4 servings · Easy

Kısır is the Turkish answer to pasta in a lighter form, and it depends on the bulgur being fine rather than coarse so it behaves like a grain salad. Dress the grain while it is still warm and let it sit, so it drinks the tomato dressing instead of sitting in it. It is served at room temperature, at picnics and long tables alike.

Ingredients

fine bulgur200 g
boiling water250 ml
tomato paste30 g
olive oil30 ml
lemon juice30 ml
pure pomegranate molasses15 ml
cucumber150 g
tomato150 g
scallions30 g
flat-leaf parsley20 g
salt3 g

Directions

1
Put fine bulgur in a heatproof bowl, pour over boiling water and cover for 15 minutes. Use fine bulgur intended for soaking, not coarse bulgur.
The grains absorb the liquid and have no hard centers.
2
Fluff with a fork. Mix tomato paste, oil, lemon juice, pomegranate molasses and salt, then fold into the warm bulgur. Spread out and let steam escape for 10 minutes.
Grains are separate and evenly reddish.
3
Wash vegetables and herbs. Dice cucumber and tomato, chop scallions and parsley, then fold into cooled bulgur. Serve promptly or refrigerate within 2 hours at 4°C or below.
Vegetables stay crisp and no steam rises from the salad. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content