Bulgur in Turkish kysir
6 servings
70 minutes
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A very light and quick dish of Turkish cuisine, similar to Levantine tabbouleh - a traditional kysir salad. Prepared from bulgur, parsley and tomato paste. From our "Golden Thousand".
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Red sweet pepper1 piece
Green bell pepper2 pieces
Chili pepper1 piece
Olive oil105 ml
Bulgur200 g
Tomato paste0.5 tablespoon
Shallots2 heads
Parsley30 g
Cucumbers200 g
Green onions30 g
Narsharab sauce2 tablespoons
Lemon0.5 piece
Chili pepper flakes2 teaspoons
Dried mint1 teaspoon
Cumin (zira)1 teaspoon
Salt to taste
Ground black pepper to taste
1
Prepare the necessary ingredients.
2
Remove seeds from red pepper and chili.- Red sweet pepper: 1 piece
- Chili pepper: 1 piece
3
Blend together with a tablespoon of water, a teaspoon of olive oil, a pinch of salt and sugar.- Olive oil: 105 ml
- Salt: to taste
4
Then transfer the mixture to a small saucepan and place it on the heat. Cook, stirring constantly, until the paste thickens, which will take 20-30 minutes. Strain the finished pepper paste through a sieve.
5
Cook bulgur according to the instructions on the package.
6
Then mix the hot bulgur with tomato and pepper paste, narsharab, olive oil, juice of half a lemon, and all the spices. Let it cool.- Bulgur: 200 g
- Tomato paste: 0.5 tablespoon
- Narsharab sauce: 2 tablespoons
- Olive oil: 105 ml
- Lemon: 0.5 piece
- Chili pepper flakes: 2 teaspoons
- Dried mint: 1 teaspoon
- Cumin (zira): 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
7
Finely chop the green pepper and cucumbers.- Green bell pepper: 2 pieces
- Cucumbers: 200 g
8
Chop shallots, green onions, and parsley.- Shallots: 2 heads
- Parsley: 30 g
- Green onions: 30 g
9
Mix with cooled bulgur.
10
Submit.