- 1 cup bulgur
- 1.5 cup booling 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
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.
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.
