Ayfer’s Kisir

Bring 2 cups of water to a boil and add tomato paste and red pepper paste. Simmer for 3 minutes.
Place bulgur in a large mixing bowl and pour the hot water over it. Stir to combine and let sit until it’s completely cooled.
Stir in ﬁnely chopped onion, parsley, lettuce, green onion, cumin, chiles, black pepper, dried spearmint, olive oil, and pomegranate molasses. Season with salt to taste.
Serve room temperature or cold.

Banner Image:

MED_Ayfer_Kisir.jpg

Grain:

Bulgur [1]

Ingredients:

2 tablespoons tomato paste

2 tablespoons pepper paste (substitute tomato paste if you are unable to ﬁnd pepper paste)

2 cups ﬁne bulgur

1 onion, ﬁnely chopped

1 head of lettuce, washed and ﬁnely chopped

1 cup chopped parsley

6 scallions or green onion

1 teaspoon ground cumin

1 teaspoon Aleppo or Maras pepper (or hot pepper ﬂakes)

½ teaspoon black pepper

1 teaspoon dried mint

2 tablespoon olive oil

1 tablespoon pomegranate molasses

Salt to taste

Active time:

45 minutes

Yield:

12 servings

Nutrition:

120 calories; 3g fat (0g saturated fat); 20mg sodium; 23g carbohydrate; 4g fiber; 4g protein

Author:

Recipe courtesy of Ana Sortun and Ayfer Unsal. Content courtesy of Oldways.

Diet:

Vegetarian & Vegan DietMediterranean Diet

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

This simple and delicious recipe for kisir, a traditional bulgur recipe, was created by Turkish food writer Ayfer Unsal, and adapted by Oleana Chef Ana Sortun for the 2012 Oldways Culinary tour in Gaziantep and Istanbul. Ana ﬁrst tasted this kisir when Ayfer organized a pot luck lunch in 1996, with almost 20 home cooks from Gaziantep.