Kisir is a Turkish version of Tabbouleh. In Turkey, it is served at afternoon tea or as a mezze, small dishes of Middle Eastern cuisine. The tomatoes were not mixed into the salad as they tend to get mushy but were served with the salad. Pomegranate molasses was used in this recipe as was tomato ketchup and hot sauce when the Bulgar was made.
The bulgar wheat was made following the recipe on the box; to the hot water, ketchup and hot chili sauce was added.
To the Bulgar;
- 1 bunch green onion, finely chopped
- 1 small onion, sliced thinly
- 1 bunch parsley, finely chopped
- Fresh mint, finely chopped
- 1 cucumber, finely chopped
- 1 bell pepper or banana pepper, finely chopped
- 2 tbsp pomegranate syrup
- 1 lemon, juice
- freshly ground pepper
- 1 tsp cumin
- 1/4- 1/2c Olive oil
To the bulgur; add pepper flakes, freshly ground pepper, cumin, pomegranate molasses, lemon juice and olive oil.
Add the vegetables: Bell pepper or banana peppers, spring onion, cucumber, fresh mint and parsley. Adjust to taste lemon juice and Olive Oil.
The kisir was served with chopped tomatoes and wrapped in Romaine Lettuce Leaves
This was a delicious way to serve the Kisir and a perfect lenten or summer dish!
