Tabula kisir

Tabula kisir

By
From
River Cottage Every Day
Serves
4-6
Photographer
Simon Wheeler

This is a lovely herby, spicy bulghur wheat dish from Turkey, similar to tabbouleh. It’s the piquant dressing that makes it special. Despite the lengthy list of ingredients, it is quick and easy to make. When my greenhouse tomatoes are in full swing, I often double the quantity of tomatoes, leaving out the peppers. And you can make a very respectable version using couscous instead of bulghur wheat.

Ingredients

Quantity Ingredient
200g bulghur wheat
50g walnuts
350g ripe tomatoes
3-4 spring onions, top green part discarded
1 red pepper, cored and deseeded
1 green pepper, cored and deseeded
5 tablespoons finely chopped flat-leaf parsley
4 tablespoons finely chopped mint
3 tablespoons finely chopped dill

For the dressing:

Quantity Ingredient
4 tablespoons lemon juice
1 tablespoon tomato puree, (concentrated)
pinch dried chilli flakes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
5 tablespoons rapeseed or extra virgin olive oil

To serve:

Quantity Ingredient
pitta bread and/or little gem or cos lettuce

Method

  1. Place the bulghur wheat in a large bowl, pour over 200ml boiling water, stir, then cover and leave for 20 minutes. The bulghur should retain some bite at this stage.
  2. Meanwhile, make the dressing. Mix together the lemon juice, tomato purée, dried chilli, cumin, paprika, salt and pepper, then whisk in the oil. Pour the dressing over the warm bulghur and stir well. Leave to cool completely.
  3. Put the walnuts on a baking tray and toast in an oven preheated to 180°C for 5–7 minutes, until fragrant. Leave to cool and then chop roughly.
  4. Meanwhile, core, deseed and dice the tomatoes. Slice the spring onions finely, and cut the peppers into dice.
  5. Once the bulghur is cool, combine it with the tomatoes, peppers, spring onions, walnuts and herbs. Leave to stand for at least 20 minutes so the flavours can mingle, then taste and adjust the seasoning, adding more salt, pepper and/or chilli flakes if you like. Serve with pitta bread and/or lettuce leaves.

Variation

  • Courgette kisir Omit the green and red peppers. Slice, season and quickly fry 400–500g small courgettes (follow the recipe for lemony courgettes on toast, if you like), then add them to the salad with the tomatoes. Very firm, fresh young courgettes can be added raw – chop into small dice rather than slice.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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