One of the things I love most about Turkish food is the sharing of dishes and real teamwork when cooking, everyone mucks in! Altough I have to say, my mum was a bit of a control freak in our kitchen, it’s was her way or the highway! I fear I may have inherited this maternal trait…..and so on to my recipe for this week.. Kisir.
This is a fave recipe of mine, a spicy blend of fine bulgur cracked wheat, chilli, peppers, onion and a tangy dressing of olive oil and lemon juice. Enjoy the simplicity of such a beautiful dish and be glad I am not peering over your shoulder whilst you prepare it….
Kisir (Bulgur Cracked Wheat Salad) Recipe – Serves 4
This is a delicious recipe that can work equally eaten on its own or as a suitable accompaniment to roast chicken or lamb kebabs. The versatility is that you can use any vegetables or salad items to mix in with the bulgur cracked wheat but traditionally spring onions, red and green peppers are used.
You will need:
- 350g Fine Bulgur Cracked Wheat – can be bought at most Mediterranean or Middle Eastern delicatessens
- 500ml Vegetable or Chicken stock, boiled
- 2 tbsp Tomato paste
- 1 Red sweet Pepper
- 1 Green chilli Pepper
- 1 Small bunch of Spring Onions
- Juice of 1 or 2 lemons and about 3 tablespoons Olive oil, mixed together
- Salt and Pepper to taste
- Put the bulgur in a large bowl. Add the tomato paste to the stock and heat to just below boiling point. Pour over the bulgur and mix well, at this point you should also season with a little salt and black pepper. Cover with cling film and allow to stand for approximately 1 hour.
- Meanwhile, finely slice the spring onions and finely dice the peppers. Once the bulgur has expanded in size and cooled use a fork to fluff and loosen the bulgur grains. Mix in the the vegetables and you instantly have a salad or accompaniment. Dress with the olive oil and lots of lemon juice for an extra tangy kick.
