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home > recipes > vegetables > kisir
Kisir is the Turkish version of the Middle Eastern tabouli. While kisir and tabouli share the same ingredients, the proportions of the ingredients are much different. The biggest difference is that kisir has much less parsley and much more bulgur, hence, it is essentially a cold bulgur pilaf with some additional ingredients. In Turkish grocery stores, bulgur can be found in different sizes. For the best kisir, you need to use the smallest sized bulgur you can find. 1 cup bulgur 1.5 cup boiling hot water 1 teaspoon salt 1 cup finely chopped parsley 2 cup finely chopped tomato (about three Roma tomatoes) 4 green onions 1 teaspoon sumac (optional) 1 tablespoon red pepper paste 1/2 teaspoon crushed red pepper (use more if pepper paste is not available) 1/4 cup lemon juice 1/4 cup olive oil Boil the water in a kettle. Put 1 cup bulgur in a covered container, add the 1 teaspoon salt, pour 1.5 cup boiling hot water, mix and cover. Let the bulgur stand untouched for at least an hour. During this time, bulgur will soak the water as it slowly cools down to the room temperature. As the bulgur is soaking the water, chop the tomatoes, green onions and parsley. When the bulgur soaks all the water add the chopped tomatoes, parsley and green onions, Add the lemon juice, olive oil, sumac, red pepper and the pepper paste. Gently mix the ingredients. Serve at room temperature.

Kisir


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keyword: kisir
ethnicity: middle eastern
recipes for vegetables
recipes by amanda
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(posted August 28, 2008)

Kisir is the Turkish version of the Middle Eastern tabouli. While kisir and tabouli share the same ingredients, the proportions of the ingredients are much different. The biggest difference is that kisir has much less
parsley and much more bulgur, hence, it is essentially a cold bulgur pilaf with some additional ingredients.

In Turkish grocery stores, bulgur can be found in different sizes. For the best kisir, you need to use the smallest sized bulgur you can find.

1 cup bulgur
1.5 cup boiling
hot water
1 teaspoon
salt
1 cup finely chopped
parsley
2 cup finely chopped
tomato (about three Roma tomatoes)
4
green onions
1 teaspoon sumac (optional)
1 tablespoon red pepper paste
1/2 teaspoon crushed red pepper (use more if pepper paste is not available)
1/4 cup
lemon juice
1/4 cup
olive oil

Boil the water in a kettle.

Put 1 cup bulgur in a covered container, add the 1 teaspoon
salt, pour 1.5 cup boiling hot water, mix and cover. Let the bulgur stand untouched for at least an hour. During this time, bulgur will soak the water as it slowly cools down to the room
temperature.

As the bulgur is soaking the water,
chop the tomatoes, green onions and parsley.

When the bulgur soaks all the water add the chopped tomatoes,
parsley and green onions,

Add the
lemon juice,
olive oil, sumac, red pepper and the pepper paste.

Gently mix the ingredients.

Serve at
room
temperature.


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