KISIR (SPICY TURKISH BULGUR WHEAT SALAD)
Steps:
- Mix the tomato paste, hot pepper paste (if using) and boiling water until completely mixed. Stir in the bulgur. Set aside until the bulgur has softened and cooled a little, 10-20 minutes.
- Mix the bulgur with the remaining ingredients. Season with salt and pepper to taste.
KISIR, A TURKISH BULGUR SALAD
Steps:
- Put the bulgur in a large mixing bowl. Pour the boiling water over it. The water should completely cover the bulgur by about 1/4 inch (add a bit more boiling water if needed). Cover the bowl with a lid or plastic wrap, then wrap it in a towel. Set it aside for about 15 minutes to allow the bulgur soften.
- While the bulgur softens, prepare your vegetables. Begin by peeling the onion and garlic and chopping them as finely as you can. Mix the chopped onion and garlic with the pepper paste and set aside.
- Chop the tomato, cucumber, green onions, parsley, and mint in the same manner and put them in a separate bowl. The finer you chop them, the better your salad's texture will be.
- Remove the cloth and cover from the bowl of bulgur. Wearing rubber gloves, fluff the bulgur up with your fingers. Drizzle lemon juice or pomegranate sour and the oil over the top and toss it through with your fingers. Next, add the pepper paste mixture and work it evenly through the bulgur.
- Add the chopped vegetables and herbs and continue tossing with your fingers until all the ingredients are evenly dispersed. Add salt and black pepper and taste for seasoning.
- You can serve your kısır salad right away, or you can cover and refrigerate it for several hours. Make sure to fluff it up with your fingers again just before serving.
Nutrition Facts : Calories 331 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 8 g, Protein 8 g, SaturatedFat 2 g, Sodium 409 mg, Fat 13 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 11 g
KISIR - TURKISH TABBOULEH
From about.com, it's kind of like a spicier mix of tabbouleh and couscous. Serve with pita for an appetizer, snack, or small meal. Time does not include several hours for sitting.
Provided by Scarlett516
Categories Turkish
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the bulghar wheat in a bowl with enough boiling water to cover. Allow to sit for about 15 minutes. Chop veggies if they are not already chopped.
- Combine the red pepper paste (or tomato paste) with the veggies, herbs, and spices. Mix well.
- Drain the bulghar wheat and place on a towel to squeeze out excess water.
- Combine with the red pepper paste and mix well.
- Cover and refrigerate for a few hours before serving.
- Serve with grape leaves, romaine lettuce, and fresh pita bread.
Nutrition Facts : Calories 100.7, Fat 0.5, SaturatedFat 0.1, Sodium 160.1, Carbohydrate 23.1, Fiber 5.7, Sugar 5.2, Protein 4.1
KISIR
Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine
Provided by Diana Henry
Categories Side dish
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
- Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
- The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.
Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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KISIR - TURKISH BULGUR SALAD - DELICIOUSLY MEDITERRANEAN
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Cuisine Mediterranean, Middle EasternCategory Appetizer, Mezze, Salad, SaladsServings 4-6Total Time 25 mins
- Toast. In a medium-sized pot (3.5qt) over medium-high heat, add 1 tbsp of olive oil, allow to heat up, then add the bulgur and toast the grain for 2-3 minutes. You'll notice a nutty smell coming from the grains.
- Add the liquid. Add hot water and salt to the pot of bulgur. The water will sizzle at this point, be careful. The grains will quickly soak up the liquid. Give it 2 minutes to bloom and stir the pot.
- Kill the heat. Leave the pot on the hot element. The bulgur will soak up all the water. Keep the pot covered and allow the bulgur to rest 10 minutes. ⏤ The bulgur will continue to cook in the residual heat.
- Meanwhile, gather and prepare all your salad ingredients, put them aside for use once the bulgur is done.
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From bonappetit.com
5/5 (15)Servings 4-6
- Whisk oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi in a small bowl to combine; season dressing with salt and black pepper.
- Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.
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- Add walnuts, tomatoes, cucumber, scallions, parsley, mint, and pomegranate seeds to bulgur and toss well; season with salt and pepper.
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