Refika’s Special Kısır Recipe With Melon | So Delicious And Easy

Today, we’re mixing up the ultimate Turkish bulgur salad with a juicy surprise—melon! 😍 This special meze recipe brings together the hearty texture of bulgur with the sweet, refreshing taste of melon, creating a dish that’s as beautiful as it is delicious. Whether it’s a family dinner or a casual hangout, this kisir is guaranteed to impress. Get ready to add a touch of summer to your table with this vibrant, flavor-packed salad!

2 cups fine bulgur
½ melon
1 cup hot water
¼ cup lukewarm water
1,5 tablespoons red pepper paste
2 tablespoons tomato paste
2 tablespoons pomegranate molasses
10 tablespoons olive oil
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt (you can arrange according to your pastes’ saltiness)
1 lemon juice
8 sprigs fresh green onion, chopped
⅔ bunch parsley, chopped
4 sprigs fresh mint leaves, chopped
Lettuce leaves

Put the fine bulgur in a bowl, add warm water to the boiling water and pour it over the bulgur. Cover it with a lid and let it rest for 10 minutes.
While the bulgur is resting, mix the pepper paste, tomato paste, olive oil, red pepper flakes, red pepper powder, black pepper and lemon juice in a bowl.
Take the swollen bulgur into a large bowl, pour the mixture you prepared on it and knead for at least 5 minutes, if you have time, for 10 minutes.
Add the greens to the bulgur and mix. Add pomegranate syrup. Pour the juice that comes out when cutting the melon onto the cuttlefish. If you have an ice cream spoon, cut the melons into nice rounds and mix them into the mixture, but be careful not to press or crush them while mixing.
Arrange the lettuce leaves and, without pressing, place the piece of lettuce in your palm on the leaves.

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today I want to show you one of my oldest and loveliest recipes and it’s going to be a CER with melon and how do you understand the melon is good you smell its s we call it in Turkey and if it smells nice from here then it is a nice melon the beautiful thing is this recipe involves bulgar it’s vegan and plus you eat a lot of greens without realizing eating a lot of greens so how does the re recipe start this is 2 cups of bulgar it’s boiled cracked wheat if you look for bulgar in Arab markets Turkish markets you’re going to get this beautiful thing it has to be like the ones which are thinly cracked and these are really good it keeps you full for a long time and you will see from this much of bulgar we’re going to get this much of a salad or a dish to this I’m going to add one cup and a/4 cup together of water 3/3 of the cup with hot water and I cool it with a bit of room temperature water and add it this way and I cover it here and let it rest for about 10 minutes the sauce unlike the French cuisine is always on the side or on the top in Turkey we either cook in it or we knet it and we bring them all together so what do we put we have one Heap tablespoon and a half a tablespoon of red pepper paste this is a quite a strong one and 2 tablespoons of tomato paste if you don’t have both you can use either of them whatever you have to this 10 tablespoons of olive oil if you don’t have olive oil you can replace it with an oil that you like but olive oil is heaven on Earth quite healthy and it’s really really good half a teaspoon black pepper if you like it spicy some red flake Pepper or you can use Cayenne if you like again half a teaspoon of cayenne a bit of salt because sometimes the pepper and tomato paste are quite salty so you have to taste it together mix this all up and also add the juice of one lemon before I cut cut it I rub it a bit and then cut it like this I don’t throw away these lemon leftovers these are great to clean your fingers cuz we’re going to Ned to make CER and they’re going to probably get colored because of the pepper paste and I leave it to here at the final moment I’m going to wash my hands and show you what kind of a difference it makes so this is the sauce as you can see the bulgar grew in size almost twice and I’m going to add this mixture in in every bit is really valuable so what I’m going to do I take a bunch of the bulgar put it in with a spoon and with my hands clean it all up like this normally the proper way of making it is from cold water and ning for about half an hour to 1 hour but as I’ve wet the bulgar with warm water this is a cheat this way I can make it more often I need it for about few minutes and then taste it it has to be a little salty a little sour than usual cuz we’re going to add a lot of greens and I don’t want it to be mild then this is almost ready after knitting have another taste you should feel the bugers but they shouldn’t be like crunchy if they are crunchy continue knitting for another few minutes mine is okay now it’s time to put the [Music] greens for the greens it’s a lot of fun uh this is a really great way to eat a lot of greens we have eight spring onions we have 10 Springs of mint and a lot of parsley and we’re going to add all these Beauties in the kisser so that we’re going to finally chop it these green Parts can be chopped in a thicker way but the white Parts because they’re stronger we’re going to finely slice them for the mints if these are thick and unpleasant to eat we have to take these parts out to do that I take one hold it from the top remove it like this hi everyone we are on Amazon you can find our most highlighted products on Amazon and buy with just one click for the parsley I bent it hold it strong ah by the way Jamie says like put it like a cigar or cigar I think he says cigar I went to London and I always go to the borrow market and I saw janaro there he was talking with a Cheeseman and I was the only one who realized he was there so we also finally chop The Parsley my bulgar is here I spread the bulgar add my Greens in whoop some from the onion some from The Parsley some from the mint mix it not by netting this time but just with my fingertips gently so this way my ordinary kisser is ready but I have been changing it a bit for years and why in some parts of Anatolia they put cucumber and some tomatoes to this mixture actually melon and cucumber are relatives in terms of origin so I said why not something a little sweeter and a bit more watery cuz what bulgar does as you can see it was really sticky it soaks the water it soaks the oil so if I put something juicy it becomes even better now I take some of these seeds out and then with a melon bowler I start to make bowls and add it in now this is called Parisian actually it’s also called melon Bower and also when we do this some water is here you can do this with a canteloup different kinds of melons it’s always incredibly tasty by the way you don’t have to make it like in small bowls when I was in London I shoed a lot from marks and Spenser food in my friend’s house not to cook sometimes okay life there were already cut melons there so you can use those as well you can also use mangoes I guess ah mango cuz it would be very nice yeah I wanted to include this to give you an idea that you can change the taste of the kisser in different ways like this we have now a lot of melon balls and then the water inside is great I can do this this way and the rest is quite edible by the way and from the seeds normally we make an incredibly tasty drink maybe one day if you are interested please write it down it’s called subia and it’s recipe from utum time my original recipe is mixing all these up with a little addition of pomegranates molasses if you don’t have it it’s not the end of the world it’s still incredibly tasty this is it we mix it well if it’s going to be a party food you can have small lettuces put a bit like this and it becomes a really nice party food or you can mix it in a tray like this we can collect it a bit to the middle and add these lettuces on the side like this so everyone who is eating it can use this as a spoon and eat it that way now if you want to go crazy here as you can see I have my cashews cuz last minute I said like this could be great with cashews as well and I tried it and also a bit of coriander maybe instead of parsley you can put some coriander some casuales and it’s going to be an even more mind-blowing CER and that’s it for now hope you’ve enjoyed it it’s a great vegan dish it’s a a great fullfilling dish it’s a great healthy dish so you eat a lot of greens and it takes maximum 15 minutes to make that’s it take care