Kisir




This could be called a Turkish version of tabbouleh but I much prefer its combination of spice and chilli warmth with the sourness of the pomegranate molasses. The emphasis is also on the Bulgar wheat and not so much the parsley. The tabbouleh has been perfected and it's called Kisir!

Ingredients
serves 4 (as a side)
200g coarse Bulgar wheat
1 large onions, peeled and finely chopped
3 tbsp extra virgin olive oil, plus more to finish
1 tbsp tomato paste
4 tomatoes, peeled and chopped
50ml water
1 tbsp pomegranate molasses
1 tbsp lemon juice
30g flat-leaf parsley, chopped
1
½ spring onions, finely sliced, 
1 green chilli, deseeded and finely chopped
2 garlic cloves, crushed

pinch of dried mint
½ tsp ground cumin
Salt 

Ground black pepper
to serve
½ spring onion, (green section), finely sliced
Mint leaves, roughly shredded 

Lettuce, a few leaves (washed)



Method

Pour the olive oil in a large non-stick saucepan, on a medium temperature. and fry the onions for about 5 minutes until they begin to soften. Add the tomato paste, stir well to combine. Then add the green chilli and cumin and cook through for a further few minutes, stirring often. 

Next add the tomatoes and leave them to come to a simmer before adding the water. Turn up the heat and bring to a boil.  Then remove the pan from the heat and pour in the bulgur wheat. Combine well so that all the grains have been coated. 
Add the molasses, lemon juice, parsley, chopped spring onion and garlic Season well. Place a lid on the pan and set aside to cool down to room temperature. 
Before serving taste and adjust the seasoning as needed.

Place some lettuce leaves on a serving dish and spoon out the kisir into the middle. Drizzle with some olive oil and scatter over some chopped mint and sliced spring onions.

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