Kisir
1 cup bulgur wheat, large grain
60 ml olive oil
1 onion, diced
1-2 tbsp tomato paste
1 lemon juice
1/2 tsp salt
1 tbsp cumin
First put the bulgur in a large bowl and pour two cups of hot water on it (it should stay like this for 5 minutes). Meanwhile in a medium sized pot, place the onion and olive oil. Cook until the onions turn light brown. Add the salt, tomato paste, lemon juice and cumin.
Then wash and drain the bulgur, and mix it into the pot with a wooden spoon. Cook for about 10 minutes on medium-low heat. Afterwards, cover and set aside for it to cool down.
When it's cold, add in the following:
3-4 tomatoes, diced
4-5 fresh green onions, diced
1 cup chopped parsley
Toss and serve. This recipe goes well with Ayran. Keep refrigerated as Kisir is best served cold.
* This is a vegetarian dish.
Labels: Appetizers
30 Comments:
Chopped fresh mint is a very good addition too, and pepper paste, if you can get it, adds an interesting flavor. Also as an alternative to lemon, pomegranate molasses (nar ekşisi) is very good but if you live outside Turkey make sure you get one that is really sour. Otherwise you can combine with lemon juice.
I would prefer small (köftelik) bulgur for this.
Very, very delicious! Thanks for the recipe!
Dear Binnur, thank you for your sharing with us all the recipes. My husband is Turkish and thanks to you ... he can have a little Turkey in UK. We love kasir, red lentil soup and revani :) Thank you again, Anna
Hi Anna,
You're very welcome. I am glad you and your husband like my recipes:)
Hope you'll try more soon.
Thank you so much this recipe is really really good and like I tell everyone you are one of the best cook I know.I have made about 30 dishes so far and everyone of them are wonderful Thanks Lori
Thank you Lori, for the the lovely comment:)
Take care,
Thanks so much for this!
Kisir tastes SO good I love it.
My turkish friends mom makes it.
This could make being a Vegan easy.
LOL, not that I'm one but would like to be.
hi there very delisicous I ate all
do youknow how cous cous is different from this ?
Hi,
Kuskus (Couscous) is a small tiny ball shape pasta, Bulgur is grain that come in different sizes.
how many will this dish serve? can red onions be used instead of green onions? thankyou
It is not a main dish, it is a appetizer so it depends how many spoon you want to serve:) Traditionally it should be green onion but if you like to use red onion you can use:)
Take care,
Just to clarify, couscous, in turkey, is the given name to a small pasta shape. For the rest of the world its the same thing as cracked wheat bulgur. The difference between the prepared meals (or salad)from cracked wheat, kisir and toubuleh/couscous is that kisir is a bit more spicier :)very similar dishes.
@Turkish chick - Couscous is not bulgur, no matter where you are. Bulgur is a grain. Couscous is a pasta. They look very similar, but whereas bulgur is a whole grain, couscous is made by rolling together tiny bits of moistened semolina flour.
I love kisir and have made it several times, but I also have always used köftelik bulgur. It definitely tastes better with red pepper paste but I haven't been able to find it in the U.S. :(
try adding nar sos (pomegranate sauce) its great
Binnur Hanim you would have been proud of me, followed the recepi and succeded. Next batch I will charge per serve lol......
I am so proud of you Ahmet...I hope you will try more recipes that I've been posting:)
hello, the recipe i have from another cookbook instructs to just thoroughly rinse small bulgur and to not actually cook it at all. once everything is combined and it sits for a small bit of time, it has the perfect texture. when i was pregnant i craved this dish constantly!
Hi Carla,
I've posted the Bulgur Salad (Ic) recipe under the Salad section. It is made with the small grain bulgur.
Thank you so much! Several of my colleagues at my school here in Arizona are Turkish and they often bring this, but I never had a chance to get the recipe. I appreciate that you use U.S. measurements.
Great recipe, we loved it :)
I made this dish following the recipe in your book and I thought it was strange that it called for 1/2 cup of lemon juice. I only put about 2 and half lemons because I didn't have any more but thank goodness I didn't put the 1/2 cup because it would have come out way too lemony! I looked online and sure enough it says 1 lemon instead of 1/2 cup of lemon and 1 tbsp cumin instead of 2 tbsp. I made another cup of bulgur wheat and added it to the dish and that reduced the lemon and cumin taste. It is a very delicious dish but just be sure to follow the recipe on the website not the one in the book.
When you say " Meanwhile in a medium sized pot, place the onion and olive oil. Cook until the onions turn light brown." Is this the 4-5 fresh green onions in the bottom or is it different onions? Thanks!
Hi,
No, it is not the 4-5 fresh green onions.
It is the ‘1 onion, diced’ as listed in the first part, at the top.
I thought red pepper paste is used for KISIR, not the tomato paste.
Hi,Do I need to cook bulgur with onion and tomatoes first? Thus why isnt it called bulgurlu pilaf ?☺ Where's the name taken from? ☺Why Kisir ? Love your blog! Greetings!
Thank you!
After washing the bulgur; 'mix it into the pot with a wooden spoon.
Cook for about 10 minutes on medium-low heat.'
Some of the dish names have stories, some don't, like Kısır :)
Sevgilerimle,
I used the ingredients, but did not follow the instructions, and the it is still amazing. The only I cooked was the one bulgur, and I used the pepper paste. Thank you.
Hello! So it is 1 cup of bulgur and 2 cups of water, so I just always double the water per cup of bulgur, correct? (I'll be making a huge tray of this tomorrow for a party. I want to make sure the measurements are correct).
Correct, Rosanna :)
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