Kisir Recipe Turkish With Bulgur

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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



Kisir image

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

1 tbsp olive oil
1 small, sliced red onion
2 garlic cloves , very finely chopped
2 tsp ground cumin
1 red chilli , halved, deseeded and cut into fine shreds
1 green chilli , halved, deseeded and cut into fine shreds
1¾ tbsp tomato purée
250g bulgur wheat
4 plum tomatoes , chopped
15g walnuts , roughly chopped
pomegranate seeds from 1/2 pomegranate (about 60g)
30g bunch flat-leaf parsley , finely chopped
big handful mint leaves , torn
1 large lemon , juiced
85ml extra virgin olive oil
1¾ tbsp pomegranate molasses

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



Kisir - Turkish Tabbouleh image

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

1 1/2 cups bulgur wheat (fine or medium grade)
1 bunch green onion, chopped
1 cucumber, chopped
1 tablespoon fresh dill
2 tablespoons parsley
1 lemon, juice of
2 medium tomatoes, chopped
1 red bell pepper, seeded and chopped
3 tablespoons red pepper paste or 3 tablespoons tomato paste
1/4 teaspoon salt
1/2 teaspoon black pepper
red pepper
boiling water
grape leaves
romaine lettuce
pita bread

KISIR (TURKISH BULGUR WHEAT SALAD)

This is not a traditional Turkish Kisir, but the best I can do with the ingredients available in local stores. The salad is simple, and it's good for a light summertime meal.

Provided by MissLinguist

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Kisir (Turkish Bulgur Wheat Salad) image

Steps:

  • Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed. (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work).
  • Add remaining ingredients, adding the red pepper paste last. (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well. The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar), and it is much more spicy).
  • Refrigerate and serve cold.

Nutrition Facts : Calories 95.7, Fat 5.4, SaturatedFat 0.8, Sodium 305.3, Carbohydrate 11.2, Fiber 3.1, Sugar 0.9, Protein 2.2

1 cup Bulgar wheat (Bob's Red Mill Light Bulgur Wheat is good)
1 cup boiling water
1 1/2 tablespoons olive oil
1 tablespoon lemon juice
1 cup fresh Italian parsley (1/2 bunch, chopped)
1/4 cup fresh mint leaves (chopped)
1 large roma tomato (seeded and diced)
2 green onions (chopped)
1/2 teaspoon salt
black pepper (to taste)
cayenne pepper (to taste)
4 teaspoons red pepper paste (or Ajvar)

TURKISH PEPPERY BULGUR SALAD (KISIR)

Another recipe from Claudia Roden. Kisir is a salad from Gaziantep. You need the fine-ground (not medium) bulgur, which you can find in Middle Eastern stores. Chilli peppers give it a thrilling zing, but you can leave them out. Serve it with little lettuce leaves that can be used as scoops.

Provided by Flowerfairy

Categories     Turkish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Turkish Peppery Bulgur Salad (Kisir) image

Steps:

  • Put the bulgur into a bowl, pour the boiling water over it, stir and leave for 15-20 minutes until the grain is tender. Don't be tempted to add more water since the juice from the lemons and tomatoes will soften it further.
  • Add the tomato paste, lemon juice and oil, the chilli, and some salt, and mix thoroughly. Trim the green tops off the spring onions, then slice them finely. Add them and the diced tomatoes to the bulgur mixture, together with the parsley and mint, and mix well.
  • Serve with the small lettuce leaves stuck around the edges of the salad. Another way is to roll the bulgur mixture into balls the size of a small egg and to place each one in the hollow of a lettuce leaf.

Nutrition Facts : Calories 296.6, Fat 12.6, SaturatedFat 1.8, Sodium 145, Carbohydrate 41.9, Fiber 12.7, Sugar 5.8, Protein 10.6

200 g fine-ground bulgur
125 ml boiling water
1 tablespoon tomato paste
1 1/2 lemons, juice of
5 tablespoons extra virgin olive oil
1 green chili pepper, chopped finely
6 spring onions
300 g tomatoes, diced
1 bunch fresh flat leaf parsley, chopped (about 50g)
1 bunch of fresh mint, chopped (about 25g)
2 lettuce (little Gem or baby Cos)

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