Serves 4
Sometimes we find thinking of side dishes difficult and get fed up always having the same thing. This Kisir is a great accompaniment to a shish kebab, we like to batch cook it and have it for lunches during the week with thick strained yoghurt. We add salad onions, gherkins and herbs to our Kisir but you could add whatever you're favourite herbs or salad ingredients are, diced cucumber or tomatoes would work great, or even finely diced peppers. We usually serve ours with Chicken Shish, strained yoghurt and Turkish Chilli Sauce. It is also important that you use fine bulgur wheat for this recipe as we do not 'cook' the bulgur on the stove like we would do with regular bulgur.
Ingredients
- 280g Fine Bulgur Wheat
- 100g Tomato Paste
- 60g Pepper Paste, we use the tatlı version
- 1tbsp Chopped Garlic
- 1tbsp Olive Oil
- 2tbsp Extra Virgin Olive Oil
- 75g Gherkins, diced
- 4 Salad Onions (large spring onions), sliced
- 8 stalks of Fresh Mint Leaves, sliced
- 30g Parsley, chopped
- 1tsp Salt
- 1tsp Cumin
- Juice of 1 Lemon
- 1tbsp Pomegranate Mollasses
- 250ml Chicken Stock
Cooking Instructions
- In a deep frying pan or sauce pan, heat the oil and add the garlic and fry lightly for 30 secs, then add the tomato paste and pepper paste and mix over a medium heat. Add the salt and chicken stock and bring to just before the boil.
- Place the bulgur wheat in a large bowl and pour the tomatoey stock mixture over the bulgur and give it a good mix. Cover with a tea towel and leave for 15mins until the bulgur softens.
- Add the onions, parsley, mint, gherkins, pomegranate molasses, extra virgin olive oil and cumin to the bulgur and give it a really good mix until all of the ingredients are evenly distributed through the bulgur.
- Serve with Chicken Shish like we have, Lamb Shish or Halloumi kebab! Enjoy!
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