Watch this video about ingredients and measurements for a delicious KISIR Recipe that you can easily make at home. Get the recipe: See description below
Ingredients for KISIR Recipe
350 g (1 ½ cups) Fine Bulgur
Hot Water until the top of it (approximately 350 ml) (1 ½ cups)
100 ml (1/2 cup) Olive oil
100 ml (1/3 cup) Pomegranate syrup
1 Onion
30 g (2 Tbsp) Tomato paste
15 g (1 Tbsp) Pepper paste
5 g (1 tsp) red Pepper
5 g (1 tsp) black Pepper
5 g (1 tsp) Cumin
5 g (1 tsp) Sumac
5 g (1 tsp) Salt
1/5 bunch of Parsley
7-8 piece of Green Onions
Lemon upon demand (1/5 Lemon juice)
Lettuce for service
Directions
Put 350 g fine bulgur and water until it gets to the top into a large pot and cover it with stretch film.
In this way, bulgur gets intense.
Then, chop 1 onion and fry them in ¼ cup olive oil for 2-3 minutes. Then 2 Tbsp of tomato sauce and 1 Tbsp pepper paste are added and continued to fry. (Until the tomato sauce leaves its odor.)
Until the material fried cools down, 1/5 bunch of parsley and 7-8 piece of green onions are chopped into small shapes.
Material fried in the pot, 1/3 cup of pomegranate syrup, ¼ cup olive oil, green vegetables chopped, spices (red peppers, black pepper, cumin, sumac) and salt are added into the wet bulgur and mixed without causing them to get doughy.
Upon demand, half lemon juice is added and taken to the service plate.
Note:
You can feel the density of the bulgur by your fingers. If it does not stick on your fingers and chip off from your fingers, it means that it is ready to be served.
Service Recommendation:
It can be served with lettuce, sumac onion, pickled gherkins, cold cuts tomatoes or cucumber. Mostly preferred ones are ayran, shalgam or tea.
Info:
Kisir is a kind of cold appetizer. It includes fine bulgur instead of coarse bulgur. Recipe of the kisir which is served mostly in Central Anatolia, Mediterranean, Southern East Anatolia in Turkey differ from region to region.