76. Kisir

Name: 76. Kisir
Prep time: 44 min
Cook time: 1 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 400g fine bulgur; 3 tbsp biber salcasi; 2 tbsp tomato paste; 1 tsp salt; 1 tsp Urfa biber; 1 tsp ground cumin; 1/2 tsp black pepper; 100ml pomegranate molasses; 120ml olive oil; 8 spring onions, finely chopped; 1 bunch parsley, leaves finely chopped; 1 bunch mint, leaves finely chopped; 1 lettuce, broken into leaves

4 steps

Prep:44minCook:1min

Biber Salcasi is Turkish red pepper paste. If you can’t find it, substitute with tomato paste and add paprika. If you can’t get Urfa biber, Aleppo pepper would also be great, or if you can’t get either, use half the quantity of normal chilli flakes.

Updated at: Thu, 17 Aug 2023 11:29:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories744.3 kcal (37%)

Total Fat30.7 g (44%)

Carbs108.5 g (42%)

Sugars13.5 g (15%)

Protein16 g (32%)

Sodium856.3 mg (43%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gfine bulgur

3 Tbspbiber salcasi

2 Tbsptomato paste

1 tspsalt

1 tspUrfa biber

1 tspground cumin

½ tspblack pepper

100mlpomegranate molasses

120mlolive oil

8spring onions

finely chopped

1 bunchparsley

leaves finely chopped

1 bunchmint

leaves finely chopped

1lettuce

broken into leaves

Instructions

Step 1

Make up 500ml of water for the bulgur but combining 250ml room temperature water with 250ml boiling water. Pour half of the water over the bulgur and stir briefly, before pouring the rest and covering with a plate to allow it to absorb the water.

Step 2

When fully absorbed, fluff thoroughly with a fork, then spread the bulgur out on a large tray. Spoon in the biber salcasi and tomato paste, and knead this into the bulgur until everything is coated.

Step 3

Add salt, cumin, and Aleppo pepper, before drizzling the pomegranate molasses and olive oil. Knead and massage all of this in to combine, and spread it out again.

Step 4

Add the spring onion and massage it through, trying to ensure you don’t get large clumps of bulgur. Then spread it all out again and add the mint and parsley. Gently massage this through so you don’t bruise the leaves. At this point, spread everything out again and you can leave the kisir for a while, at least 15 minutes but as long as you like, as flavours will continue to absorb. When it’s time to eat, serve with lettuce leaves.