Kısır

Kısır

By
From
Eat Istanbul
Serves
4-6
Photographer
David Loftus

Found throughout Turkey, this Turkish-style tabbouleh can be served as a starter with other mezze or as an accompaniment to grilled meats, with or without the pomegranate seeds.

Ingredients

Quantity Ingredient
500g fine bulgur wheat
6 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon concentrated tomato puree
2 tablespoons turkish red pepper paste
1 teaspoon ground cumin
1 garlic clove, peeled and finely chopped
1 lemon, juiced
2 tomatoes, roughly chopped
1 small cucumber, roughly chopped
bunch spring onions, trimmed and thinly sliced
60g fresh flat-leaf parsley, finely chopped
60g fresh mint, finely chopped
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
small lettuce leaves
1 pomegranate, seeds, (optional)

Method

  1. Place the bulgur in a large bowl and pour over about 200ml boiling water. Leave to expand and cool for 30–45 minutes.
  2. Drain the bulgur in a colander, then transfer to a clean tea towel and pull the sides up before squeezing tightly to get rid of any excess water. Transfer to a large bowl. Add the olive oil, pomegranate molasses, tomato purée, red pepper paste, cumin, garlic and lemon juice. Season generously with sea salt and freshly ground black pepper. Use your hands to combine the mixture well.
  3. Add the tomatoes, cucumber, spring onions, parsley and mint, and combine the mixture again.
  4. Leave the salad to marinate for 30 minutes before serving it surrounded by small lettuce leaves with pomegranate seeds sprinkled over the top, if desired.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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