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Turkish Bulgur Salad Called Kisir

In the event that you love Middle Eastern tabbouleh and different dishes made with bulgur, you’ll cherish this exemplary Turkish recipe for cold bulgur and a vegetable plate of mixed greens called kısır (kus-UHR’).

Bulgur, some of the time alluded to as broken wheat, is a staple in Turkish storerooms and is quite possibly of the most widely recognized fixing in Turkish cooking. It’s utilized to make side dishes like bulgur pilaf, added to thicken soups, massaged into meatballs and, one of my top picks, remembered for cold plates of mixed greens like bulgur and new spice salad and kısır.


Quite possibly of the Most Popular Dish


Kısır salad is by a long shot perhaps of the most famous dish in Turkish food. Each home cook makes a variety of kısır, and you’ll likewise find it in numerous cafés serving relaxed, homestyle Turkish passage. What makes kısır so famous? As far as one might be concerned, it contains new, nutritious and cheap fixings. It’s likewise exceptionally simple to make, and a tad goes a long, long way. Kısır is perfect for engaging — its flavor gets better as the serving of mixed greens rests so you can make it well in advance. It will save very well in the fridge for a few days.

You’ll perceive kısır when you see it. The pepper glue gives the bulgur a beautiful orange shade, and the blended vegetables and new spices add merry variety. Kısır is most frequently served, in all honesty, at break time alongside other sweet and exquisite cakes. Yet, since it supplements barbecued meats and chicken, it’s likewise wonderful as a feature of a grill menu.

Utilizing Different Vegetables and Herbs

Each Turkish family makes kısır with a marginally unique blend of vegetables and spices. Some like it fiery and a few like more onions and garlic. The best thing to do is to get inventive with fixings like hued peppers, green onions, squashed nuts, even cleaved beets, and pickles. Anything goes for however long it’s new, vivid, and crunchy.

You can find pepper glue in most Middle Eastern, Greek, or Turkish merchants or on sites selling Turkish fixings. Another option is to finely grind new red peppers of your decision and strain out the juice to make your own pepper glue. This recipe calls for lemon juice or pomegranate sharp, which is a thick syrup made of 85% pomegranate giving it an extremely focused taste. If you have any desire to incorporate this extraordinary fixing, search for it where Turkish food sources are sold.

Ingredients

  • 2 cups fine bulgur
  • 2 cups bubbling water
  • 1 medium onion
  • 1 clove garlic
  • 1 loading tbsp. sweet red pepper glue
  • 2 medium tomatoes
  • 2 medium cucumbers
  • 6 to 8 green onions
  • A modest bunch new Italian parsley leaves
  • 3 or 4 branches of new mint
  • 1/4 cup newly crushed lemon juice or pomegranate sharp
  • 1/3 cup extra-virgin olive oil
  • 1 tsp. salt, pretty much to taste
  • 1/2 tsp. dark pepper
  • 1/2 tsp. hot red pepper pieces, pretty much to taste

Moves toward Make It

Put the bulgur in an enormous blending bowl. Pour the bubbling water over it. The water ought to totally cover the bulgur by around 1/4 inch (add somewhat seriously bubbling water if necessary). Cover the bowl with a top or cling wrap, then enclose it by a towel. Put it away for around 15 minutes to permit the bulgur mellow.

While the bulgur mellow, set up your vegetables. Start by stripping the onion and garlic and hacking them as finely as possible. Blend the slashed onion and garlic in with the pepper glue and put away.

Slash the tomato, cucumber, green onions, parsley, and mint in a similar way and put them in a different bowl. The better you hack them, the better your plate of mixed greens’ surface will be.

Take off the material and cover from the bowl of bulgur. Wearing elastic gloves, cushion the bulgur up with your fingers. Shower lemon juice or pomegranate acrid and the oil over the top and throw it through with your fingers. Then, add the pepper glue combination and work it equally through the bulgur.

Add the slashed vegetables and spices and keep throwing with your fingers until every one of the fixings are equitably scattered. Add salt and dark pepper and taste for preparing.

You can serve your kısır salad immediately, or you can cover and refrigerate it for a few hours. Make a point to cushion it up with your fingers again not long prior to serving.

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