kısır
mostly side, for 5-6 persons
cooking time:
25 min
Turkey
submitted by:
Beyza
2 cups fine bulgur (for köfte)/ you can use quinoa!!!
2–2.5 cups water
1 bunch fresh spring onions
1 bunch parsley
6–7 sprigs fresh mint
1½ heaping tablespoons tomato paste
1½ tablespoons pepper paste
6–7 tablespoons olive oil
5 tablespoons pomegranate molasses
1 teaspoon salt
1 teaspoon black pepper
1½ heaping teaspoons cumin
Lemon and lettuce
• Meanwhile, finely chop 1 bunch of spring onions, 1 bunch of parsley, and 6–7 sprigs of fresh mint. Be sure to chop the white parts of the spring onions extra finely.
• Once the bulgur has absorbed the water, spread it out and add 1½ heaping tablespoons of tomato paste, 1½ tablespoons of pepper paste, 1½ heaping teaspoons of cumin, 6–7 tablespoons of olive oil, 5 tablespoons of pomegranate molasses, and 1 teaspoon each of salt and black pepper. Knead and mix thoroughly—don’t be too gentle at this stage; press and mix well. Taste and adjust the seasoning if needed.
• Next, add the chopped greens and gently mix them in without crushing them.
• Before serving, arrange lettuce leaves on a large tray and sprinkle the kısır (bulgur salad) over them by hand like light rain. This way, it will look fluffy and won’t clump together. Squeeze fresh lemon juice on top before serving, wrap portions in the crisp lettuce leaves, and enjoy. If it sits for a while before serving, drizzle a bit more olive oil on top.