Bulgur in Turkish kysir
6 servings
70 minutes
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".
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 (pomegranate sauce): 2 tablespoons
- Olive oil: 105 ml
- Lemon: 0.5 piece
- Chili flakes: 2 teaspoons
- Dried mint: 1 teaspoon
- Cumin: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
7
Finely chop the green pepper and cucumbers.
- Green sweet pepper: 2 pieces
- Cucumbers: 200 g
8
Chop shallots, green onions, and parsley.
- Shallot: 2 heads
- Parsley: 30 g
- Spring onion: 30 g
9
Mix with cooled bulgur.
10
Submit.
