How Authentic KISIR is made, a classic Turkish Bulgur Salad
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- Опубликовано: 5 май 2022
- Today we're making Kisir, a favorite bulgur salad from Turkey, this version from the city of Hatay is packed with flavors, giving it a unique tangy and herby flavour. This is a must have recipe for every household in Turkey and one of the most served side dishes in large gatherings.
Usually served with tender lettuce leaves, the classic version has a reddish color due to chili and tomato paste mixture.
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Ingredients:
• 2 cups bulgur (fine bulgur)
• 2 tbsp Turkish tomato paste
• 3 tbsp Turkish chili paste
• 80 ml pomegranate molasses (extra to garnish)
• 1.5 cups water (room temp.)
• 1/2 cup olive oil, 100 ml
• 2 tsp salt
• 3 tsp chili flakes
• 2 tsp ground cumin
• 1 bunch of parsley
• 1 bunch fresh mint
• 8 spring onions
• Juice of a lemon (optional)
• Lettuce leaves, tomato slices and pickled cucumber to garnish and serve
Instructions:
1. Add 2 cups of bulgur into a large mixing bowl or tray
2. Add 2 tbsp tomato paste and 3 tbsp chili paste.
3. Gradually and slowly add water while kneading and mixing it
4. Continue kneading and adding room temp water (1.5 cups in total) until the bulgur is evenly mixed with the paste and has a nice red color.
Note: Some recipes suggest soaking the bulgur in warm or hot water, but I prefer the old school method with cold (room temp) water, which results in a better texture and enhanced flavor.
5. Once the bulgur is nicely mixed, red and fully absorbed the water, add the salt, cumin and the chili flakes
6. Add 50 ml of the pomegranate molasses and continue kneading and mixing until combined.
We will use the rest of the pomegranate molasses for the garnish
7. Once all ingredients are blended, add ½ cup olive oil and mix for another 3 - 4 minutes to combine
8. The final texture should be soft but still fluffy not sticky like a paste
9. Roughly chop the green parts of the green onions and finely chop the white parts
10. First add the chopped green onions and mix to combine and blend the flavors
11. Finely chop the parsley and the mint leaves and add into the bowl
12. Now gently mix the chopped parsley and the mint to combine without overworking the herbs
13. Serve with tender lettuce leaves, tomato slices and pickled cucumbers and garnish with the remaining pomegranate molasses.
14. Eat in a lettuce or wine leaves wrap with tomato slices and pickles. Add lemon juice to taste.
Note: In some recipes, lemon juice is also used at the beginning, but this classic recipe usually does not have lemon juice as it's mainly flavored with pomegranate molasses.
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Хобби
my favourite Turkish dish
dream meal of every vegeterian
Gercek hatay kısıri yapmaniz şahane elimize sağlık ❤😊
Bravo cok harika oldu
This was absolutely delicious!
Great recipe, thanks - I've been making this and your lavash a lot lately now that the sun is out
Everyone should try it,l know the taste is awesome.Thanks for sharing👍
Aprendo mucho de su cultura gastronómica además de disfrutar mucho la música. Saludos desde Argentina.
Amazing
Looks Really delicious love from india 🇮🇳
Ive learned so many Turkish recipes from you and they've all been amazing! This kısır looks like the best I've seen yet.
Can I get away with using a stand mixer on low speed to make the process easier?
well, I am Turkish. you can, but I don't recommend. It changes bulgur's texture. If you insist, you can wet the bulgur first and wait a little more. Can't be same but can be similar 😊
WITH LOVE FROM INDIA.
👌
Also if your not in Türkiye source out the Turkish tomato paste and pepper paste because it's leagues better than any other paste I've used outside of Türkiye. Pul pepper is very similar to Aleppo pepper.
dammit..... I'm super picky with what I subscribe to... but I could not resist subscribing to your channel... your videos are out of this world... çok güzel!!!
Türk kadınlarının vazgeçilmez gün yemeği. Bunu yazmaya İngilizcem yetmedi. Yapabilen varsa çevirsin. 😅😅😅
I just discovered your channel and am sharing recipes with my Dutch friends. Most of your recipes are authentic / as my mum makes it. But I have never encountered someone making kisir without adding boiling water. Your way was a complete surprise for me. Curious if we (central Anatolian region) are the exception and your way with the kneading it how everyone else does it?
Thank you! Adding boiling water is a shortcut and many people are doing it like this. The traditional method, especially in Hatay, it's made slowly without boiling water to have a better texture and aroma of the spices.
Looks delicious. What is another good dish to combine this with? Greetings
It's usually served as snack with other cold dishes, such as sarma (vine leaves rolls), pastries and meze dishes.
@@HungryManKitchen Don't forget börek. My favourite is börek and kısır combo 😊
Nerden geldi aklına be reis:D senden bir mercimek köftesi de bekleriz o zaman
Mercimek koftesi var zaten 😉
@@HungryManKitchen aha! İzlenecek bir video daha!
Need cig köfte recipe next lol
Coming soon!
Fun fact Kisir literally means infertile.
How so?
werkt dat ook met couscous?
Ik denk het niet, tenminste niet met dezelfde methode.
Great video but you didn’t show you put water to soften the bulgur 😭😂😂😂
Looks delicious but, didn't you cook the bulger? Or did I miss that part ....
No, it's not cooked or boiled. It soaks the water and flavored with the spices and other ingredients. Bulgur is never cooked for Kisir, just soaked in water.
Rubbing cooks it. Best kisir video by the way.
There are recipes that will cook the bulgur before by adding hot water because this method is labour intensive and time consuming. If you choose to use this method, you will have to do it for a long time, like at least 20 minutes non stop. I don't bother and cook the bulgur.
Hatay kısırı siz kesin hataylısınız yada hatayda yetiştiniz
U didnt cook the bulgur?
Hayır soğuk su ile yoğurmaniz lazım. Eğer çok acil yapman gerekiyorsa kaynar su ile yogurabilirsiniz.
Fine bulgar softens without cooking through soaking or kneading
1,5 cups of water is way too much, mine became a wet dough..
When you have Rosacea and can’t eat this😭😭😭
For Rosacea, apply St John Wort s oil to your cleaned face before bed at night for at least 2 weeks and sleep with a towel on your pillow.
My 20+ illness was cured one and for all after trying different treatments.
Here in Türkiye this oil is made with olive oil, at Aegean coast cities good quality oils can be found. You can eat anything alongside and lateron.
Yiyebilirsiniz bir sorun yaşamazsınız.
What is bulgur??? Is it an english word?? Haven't heard about it
You can find it in the supermarket. It’s called bulgur.
Turkish Chili flake? Since when did chili flakes come from Turkey? LoL
It's called pul biber and it comes from pepers dried and grown in Turkey. So stop insinuating stuff..
So why use a glove if you keep touching other things with the hand in the glove? Ever heard of cross contamination?
Cause that’s he’s channel n he’ll do whatever he wants to
@@nilabmansur2331 , of course!
@@tanassy1I think it's because he doesn't cook the bulgur, he needs an extra heat source (I.e his hands and the rubbing motion)
The glove is so his hand doesn't turn red from the paste. There's nothing to contaminate here. By all means, make it without gloves though and enjoy the red hands 😁
@@hichrisperrydefinitely agreed as a food engineer.