Kisir

Ingredients for 4 servings:

• 200 g bulgur, fine or very fine
• 1 bunch of spring onions
• 2 pieces of bell pepper(s), Turkish red
• ½ piece(s) cucumber(s)
• 1 tbsp paprika paste
• 1 tbsp tomato paste
• 1 tbsp mint (Nane), dried or fresh
• 1 bunch parsley, fresh flat
• some Vegeta or boiled broth
• Salt, Pul Biber
• Lemon juice, pomegranate syrup
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Turkish bulgur salad

Place the bulgur in a large bowl and pour boiling water over it, covering it by about two fingers. Let it stand for about 10 minutes, fluffing it up with a fork occasionally. It should be moist, but not mushy. Set aside. Finely dice the leeks and bell pepper, and chop the cucumber, removing the inner seeds. Heat olive oil in a pan (a good 3-4 tablespoons) and sauté the leeks and bell pepper. Add the paprika and tomato paste and mix well. Add a little granulated stock, salt, pul biber, and maybe some cumin if you like. Finally, add the cucumber. Pour the contents of the pan into the bulgur and mix well. Now mix in the mint and fresh parsley. Add a few squeezes of lemon juice and 1-2 teaspoons of pomegranate syrup. Season to taste. Kisir is usually made with raw ingredients, but my Turkish friend always makes it this way. Just as there are countless recipes for potato salad in Germany, there are also various kisir recipes in Turkey. I add chopped fresh tomatoes or chopped iceberg lettuce to serve.