The tabbouleh is also available in the Turkish style with this kisir, a traditional Turkish mezze constituting a bulgur tabbouleh flavored with tomato concentrate, pepper puree, mint and parsley
Composition of the Turkish kisir:
Kisir is a fresh salad made from bulgur. It is very fragrant because it is added tomato paste (tomato concentrate) and more or less spices or chili. It also contains raw vegetables (foods eaten raw), such as cucumber, pepper, tomatoes, new onions. It is a dish to which we also add a lot of herbs, parsley, mint or coriander.
How to make Turkish kisir?
Like traditional tabbouleh with couscous, we do not cook the bulgur but we put it in a little hot water so that it gorges. Do not be afraid, it will not be raw at the tasting because it is by resting in the cool that it will swell thanks to the juice of the added vegetables, including cucumber and tomatoes, and the sauce based on lemon juice. It is fresh and very convenient as it is prepared in advance. It gains in flavors and the bulgur becomes hyper tasty and tender over the hours of rest. So above all, let your kisir sit well in the cool before tasting it. Here is the recipe for kisir, at the Companion:
I take you today to Turkey with this recipe for kisir, the Turkish tabbouleh made from bulgur.
Kisir is a classic mezze in Turkish and Kurdish cuisine. This bulgur salad with tomato and parsley, both fresh and hearty, can be enjoyed as a main course, as a snack or as an accompaniment. Turks love to serve it to accompany grilled meat on the barbecue.
Mezze, particularly typical of Levantine and Mediterranean cuisine, refers to an assortment of several small dishes that can be shared with family or friends, often at large parties. The dishes are arranged on a table in small cups or ramekins, and all the guests serve themselves.
Another typical Turkish way to eat kisir is to place a spoon of salad in the hollow of a lettuce leaf, and eat it all together.
Authentic Turkish Tabbouleh: Kisir
In a bowl, pour the bulgur and hot water. Cover and let swell for 10 to 15 minutes.
Meanwhile, in olive oil, sauté the minced onion, tomato concentrate, and pepper puree. Let cool.
Cut the tomato and pepper from the moment. Squeeze the lemon: slice the mint and parsley.
When the bulgur is ready, add the onion and mix everything well.
Then add the tomato and pepper starters, mint and parsley, chili and lemon juice, and a dash of olive oil. Mix well, cover and set aside in a cool place until it's time to serve.