Recipe by MissLinguist
This is not a traditional Turkish Kisir, but the best I can do with the ingredients available in local stores. The salad is simple, and it's good for a light summertime meal.
Top Review by Arichka
When I was making this salad, I did not expect much from the taste, I just wanted to use up some mint and bulgur wheat from my pantry.I decided to give it a try and made 1/2 of the recepie. The taste turned out much better then I expected. I will definetely make it again. The only change I made to this recepie is that I used 1 tsp of chili-garlic sause(from the supermarket) instead of red pepper paste. Wonderful, light ,healthy and fresh tasting salad. Thank you.
- 1 cup Bulgar wheat (Bob's Red Mill Light Bulgur Wheat is good)
- 1 cup boiling water
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 cup fresh Italian parsley (1/2 bunch, chopped)
- 1⁄4 cup fresh mint leaves (chopped)
- 1 large roma tomato (seeded and diced)
- 2 green onions (chopped)
- 1⁄2 teaspoon salt
- black pepper (to taste)
- cayenne pepper (to taste)
- 4 teaspoons red pepper paste (or Ajvar)
Directions See How It's Made
- Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed. (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work).
- Add remaining ingredients, adding the red pepper paste last. (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well. The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar), and it is much more spicy).
- Refrigerate and serve cold.