Kisir

submitted by amanda

Kisir is the Turkish version of the Middle Eastern tabouli. While kisir
and tabouli share the same ingredients, the proportions of the
ingredients are much different. The biggest difference is that kisir has
much less parsley and much more bulgur, hence, it is essentially a cold
bulgur pilaf with some additional ingredients. In Turkish grocery
stores, bulgur can be found in different sizes. For the best kisir, you
need to use the smallest sized bulgur you can find.

1 cup bulgur
5 cup boiling hot water
1 teaspoon salt
1 cup finely chopped parsley
2 cup finely chopped tomato (about three Roma tomatoes)
4 green onions
1 teaspoon sumac (optional)
1 tablespoon red pepper paste
1/2 teaspoon crushed red pepper (use more if pepper paste is not
available)
1/4 cup lemon juice
1/4 cup olive oil

Boil the water in a kettle. Put 1 cup bulgur in a covered container, add
the 1 teaspoon salt, pour 1.5 cup boiling hot water, mix and cover. Let
the bulgur stand untouched for at least an hour. During this time, bulgur
will soak the water as it slowly cools down to the room temperature. As
the bulgur is soaking the water, chop the tomatoes, green onions and
parsley. When the bulgur soaks all the water add the chopped tomatoes,
parsley and green onions, Add the lemon juice, olive oil, sumac, red
pepper and the pepper paste. Gently mix the ingredients. Serve at room
temperature.

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