The Mediterranean sun dips below the horizon, casting long shadows across bustling Turkish streets. The aroma of spices mingles with the laughter of friends gathering for a shared meal. At the center of the table sits a vibrant dish, a symphony of textures and colors: Kisir, the beloved Turkish bulgur salad.
Kisir (pronounced kee-SEER) is a culinary gem, a testament to the rich tapestry of Turkish cuisine. This vegetarian salad features bulgur wheat, a cracked and parboiled wheat grain, as its base. Bulgur lends a delightful chewiness that perfectly complements the symphony of fresh vegetables, herbs, and a tangy dressing.
But Kisir is more than just a salad. It’s a flavor explosion, a dance on your palate between sweet, sour, and savory. Vibrant tomatoes and crunchy cucumbers add freshness, while parsley and mint whisper of springtime. A touch of pomegranate molasses weaves in a sweet and tart melody, beautifully counterpointed by the warmth of ground spices.
The beauty of Kisir lies in its versatility. It can be enjoyed as a light lunch, a refreshing side dish at a barbecue, or even a colorful appetizer. This recipe offers a basic framework, but feel free to customize it to your taste buds’ desires.
So, grab your favorite serving platter and embark on a delicious journey through Turkey with this Kisir recipe:
Ingredients:
- For the Bulgur:
- 1 cup (200g) coarse bulgur wheat
- 1 ½ cups (350ml) boiling water
- 1 tablespoon olive oil
- ½ teaspoon salt
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
- For the Salad:
- 1 cucumber, diced
- 1 tomato, diced
- 1 red bell pepper, diced (optional)
- ½ red onion, finely chopped (optional)
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 scallions, thinly sliced
- Chopped walnuts or toasted pine nuts (optional)
- Pomegranate seeds for garnish (optional)
Instructions:
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Cook the Bulgur: In a medium bowl, combine the bulgur wheat, olive oil, and salt. Pour in the boiling water and stir well. Cover the bowl tightly and let it sit for 20 minutes, or until the bulgur has absorbed all the water and is fluffy.
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Prepare the Dressing: While the bulgur cooks, whisk together the olive oil, lemon juice, pomegranate molasses, tomato paste, cumin, and paprika in a small bowl. Season with salt and pepper to taste.
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Assemble the Salad: Once the bulgur is cooked and cooled slightly, fluff it with a fork. In a large mixing bowl, combine the bulgur with the chopped cucumber, tomato, bell pepper (if using), red onion (if using), parsley, mint, and scallions.
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Incorporate the Dressing: Pour the prepared dressing over the bulgur and vegetable mixture. Gently fold everything together until well combined.
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Finalize and Serve: Taste the Kisir and adjust seasonings with extra salt, pepper, lemon juice, or pomegranate molasses if desired. Garnish with chopped walnuts or toasted pine nuts (optional) and a sprinkle of pomegranate seeds (optional) for a touch of elegance.
Tips:
- Bulgur Options: While coarse bulgur is traditional, you can use medium or fine bulgur for a slightly different texture. Adjust the cooking time according to the package instructions.
- Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the dressing.
- Leftovers: Kisir keeps well in the refrigerator for up to 3 days. The flavors actually develop further, making it even tastier the next day.
- Vegan Twist: Omit the olive oil from the bulgur and use a touch of vegetable broth instead.
Kisir is more than just a salad; it’s an experience. It’s a chance to savor the vibrant flavors of Turkey and create a delightful dish that will tantalize your taste buds and impress your guests. So, gather your loved ones, whip up a batch of Kisir, and embark on a culinary adventure through the heart of Turkish cuisine. Afiyet olsun! (Enjoy your meal!)
