Bulgur Salad (Kısır)

Sample Dishes from Turkish Cuisine

Bulgur Salad (Kısır)

Preparation

Place the bulgur in a large dish. Sprinkle with water, cover and leave for 15 minutes. Wash the vegetables, remove the stem and seeds of the green peppers, clean off the surplus from onions, parsley and the mint. Chop all the vegetables except the romaine lettuce finely and add to the bulgur. Add the tomato paste, oil, lemon juice, salt and the other seasonings and mix well. Arrange lettuce leaves around the sides of a serving dish and place the bulgur salad in the center.

Servings: 6

Nutritional Value
(in approximately one serving)

Notes

This recipe is from the Mediterranian region. Today, it is known almost all over the country. It is known as "İç" (filling) in the Kilis District of Gaziantep where it is prepared without any vegetables and is given color with tomato paste only, and instead of lettuce leaves wrapped in scalded vine leaves. In Adana, it is known as "Çiğ Kısır İçi" (Raw Bulgur Filling) and is served with romain lettuce or boiled cabbage. Its "Pişmiş Kısır" (Cooked Kısır) version is prepared just as bulgur pilaf. Instead of lemon juice, the sour juice of unripe grapes, plums or pomergranate can also be used.