Kisir plays part of regular Turkish Meze dishes.  It is substantial enough to be eaten as a meal’s main event, always eaten cold.

Serves 8 – 10 as Meze, or 4 – 6 as main meal.

250g Bulgur Wheat

3 Cups water

Chicken Stock cube

3 tbsp tomato / pepper paste

2 small onions – chopped

2/3 Cup Olive oil

2 Handfuls Walnuts & Hazlenuts – soaked, skinned and chopped

1 handful flat leaf parsley – chopped

1 bunch Salad onions – chopped

Dried Mint

1 tomato – finely chopped

1 cucumber – finely chopped

1 ½ tsp Salt

Pomegranate Molasses – Optional

Boil wheat in water flavoured with stock cube for 15 – 20 minutes until all liquid soaked up and wheat is tender. (Wheat should be dry).

Meanwhile fry the white onions in plenty of olive oil.  When soft, add tomato or pepper paste, a little water and salt. Stir to make a sauce then add this to the wheat.

Mix in thoroughly until all wheat becomes stained with sauce.

Add all remaining ingredients and serve with lemon wedges.  The pomegranate molasses adds a sour dimension, although its not necessary to Kisir.

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