Kisir Salad Recipe
It's the savior of my "couldn't find anything to do for dinner" days. Since I love it so much and I can eat it every day, there is never a situation where I don't want to. I eat at least 2 plates accompanied by plenty of pomegranate syrup.
If it's summer, I'll definitely chop tomatoes and cucumbers into it. But as it can be seen when it is not in season, I prepare it this way with plenty of greens. If there is a homemade buttermilk with a well-adjusted salt and consistency, I will not look for anything else.
It was one of our favorite meals with my housemate Canan before I got married. We used to exaggerate and buy some meatless cig kofte too.
Even though years pass and people change, some habits do not change. Here, the vicious pleasure at dinner is one of my unchanging habits. Both the practicality of its preparation and the fact that the ingredients in it are quite nutritious cause me to pass the dinner with a single kind of meal with peace of mind.
Enjoy the recipe...
- 1.5 cups of wheat bulgur,
- 1.5 cups of water,
- 1 tablespoon of tomato paste,
- 1 tablespoon of pepper paste,
- 2 teaspoons of paprika,
- 4-5 green onions,
- 2 tomatoes,
- 2 cucumbers,
- Handful of chopped parsley,
- Handful of chopped dill,
- 1 teaspoons of sumac,
- 1 teaspoons of dried mint,
- 1 teaspoons of thyme,
- 1/3 cup of olive oil,
- Pomegranate molasses.
- Put rinsed bulgur and water in a pot,
- Add salt to taste and 1 tablespoon of olive oil,
- Cook on low heat stirring occasionally until the bulgur absorbs all the water, then let sit for 20 mins lid on,
- Heat the olive oil in a pan, then add tomato and pepper pastes along with paprika,
- Stir for 2-3 mins, then add this to the bulgur,
- Finally add all the spices and chopped greens and stir well,
- Stir in the diced tomatoes and cucumbers right before serving,
- Serve with pomegranate molasses.