Degroejs Kisir

Ingredients for 6 servings:

• 500 g bulgur, fine
• 5 tbsp paprika paste, hot (salça)
• 320 ml water
• 6 pointed peppers, red
• 4 spring onions
• 1 bunch parsley, flat
• 1 bunch of dill
• 8 tbsp olive oil
• 1 lemon(s), the juice
• 1 tsp, heaped pepper
• cumin
• 1 pinch of salt
• 1 pinch(s) mint, dried
• 1 small bunch of mint, fresh
• 1 pinch of chili

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Bulgur salad

Place 500g of bulgur in a large mixing bowl, heat 320ml of water, and stir in 4-5 tablespoons of paprika paste. Bring to a boil briefly, then pour over the bulgur in the mixing bowl, stir well, and let it stand for about 20 minutes. During this time, stir the bulgur once or twice to loosen it up. In the meantime, cut the ingredients into small cubes, finely chop the parsley, dill, and mint, and after 20 minutes, fold them into the bulgur and mix well again. Mix the juice of one lemon, 6-8 tablespoons of olive oil, pepper, a little salt, cumin, and a touch of fresh chili powder (add carefully to taste) with the bulgur, then place in the refrigerator and let stand, covered, for about 30 minutes. For parties, serve the finished kisir in a bowl lined with lettuce leaves. As a starter, I like to serve the Kisir in a glass dish, and decorate it with dill and parsley stalks.