Welcome back to Culinary Compass! Today, we are mastering Kısır, the incredibly flavorful and versatile Turkish Bulgur Salad. This isn’t just any recipe; we’re sharing professional tips, rooted in **Culinary Education**, to ensure your bulgur is perfectly fluffy—never soggy—thanks to a specific steaming technique.
We elevate the classic Kısır with a fantastic secret ingredient: sautéed carrots. This addition not only boosts the **Nutrition** profile but adds an incredible depth of flavor and texture, making this dish a truly **Gourmet** experience. This recipe is naturally plant-based and ideal for those pursuing **Healthy Living** and the Mediterranean Diet.
Whether you need a quick, satisfying lunch, a vibrant side dish, or an impressive contribution to a potluck, this Kısır is a winner. Learn how to properly prepare the flavor base (onions and tomato paste) and how to perfectly hydrate the bulgur using principles of **Food Science**.
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— THE ULTIMATE KISIR RECIPE —
Ingredients:
* 2 cups fine bulgur wheat
* 2 diced onions
* 1/4 cup vegetable oil (for onions)
* 2 tbsp pepper and tomato paste mixture
* 2 grated carrots
* 2-4 tbsp vegetable oil (for carrots)
* 1.5 cups hot water (for bulgur)
* 7 romaine lettuce leaves, finely chopped
* 1/2 bunch parsley, finely chopped
* 1 cucumber (optional), finely chopped
* 5-6 green onions, finely chopped
* 1 tsp salt (or to taste)
* 2 tsp red pepper flakes
* 1 tsp black pepper
* 1 tsp sumac (optional: cumin, mint)
* Juice of 1/2 lemon
* 1 tbsp pomegranate molasses
Instructions:
1. Place fine bulgur in a large bowl. Separately, sauté diced onions in 1/4 cup oil until soft. Add tomato/pepper paste and sauté until fragrant. Set aside.
2. Grate carrots. Sauté carrots in 2-4 tbsp oil for about 5 minutes until soft. Set aside.
3. Add 1.5 cups of piping hot water to the bulgur. Quickly drain the water, cover the bulgur, and let it steam and rest until fluffy (about 15-20 minutes).
4. While bulgur rests, finely chop all fresh herbs (romaine, parsley, cucumber, green onions).
5. Transfer the fluffy bulgur to a large mixing bowl. Add salt, pepper flakes, black pepper, sumac, lemon juice, and pomegranate molasses. Mix well.
6. Add the onion/paste mixture and the sautéed carrots to the bulgur. Mix thoroughly.
7. Gently fold in the chopped fresh herbs. Mix without crushing the greens.
8. Serve immediately or chill for later enjoyment. Enjoy!
Hey everyone and welcome to my channel. Today we’re making kissier my friends and you have to try my version. I’ve got a truly delicious kissier recipe for you. First, let’s add two cups of fine bular wheat to our bowl. All right, let our bular sit for a moment. We’re not soaking it yet. We’re going to tackle the onions first. I’m finally dicing two onions. Onions are in the pan. Now, I’m adding about 1/4 cup of vegetable oil. And we’re going to sauté these onions beautifully. Our onions have sauteed nicely. Now, I’m adding the tomato paste. I’m adding two tablespoons of pepper and tomato paste. The paste and onions are nicely sauteed together. We’ll set this aside and let it rest. I have two carrots here, folks. Let’s grab our carrots. Now, I’m grating the carrots using one side of my grater. I’m adding about 2 to four tablespoons of vegetable oil to the carrots and sautéing them for about 5 minutes. So, good. I’ve prepared the carrots like this. Now, let’s move on to soaking our bulgar. I’m adding boiling water to my bulgar. I added a full cup of piping hot water. I’ve added about 1 and 1/2 cups of hot water. And now I’m going to drain the water. friends. I’ll cover it and let it steam and rest. While our bular is steaming, we can chop our fresh herbs. For our herbs, I have seven romaine lettuce leaves, about half a bunch of parsley, and one cucumber. I’m going to finally chop the romaine lettuce. I’m trimming off the tough parts. I’ve cut off the tough stem parts of the parsley and I’m chopping them finely along with the lettuce. The cucumber is optional, of course. You can skip it if you like. And of course, green onions are an absolute must for our kissier. Let’s chop about five, six green onions. Look how beautifully fluffy and separated my bular is. Everyone, seriously, try making kisser this way. You’ll be so happy you did. I’m transferring my kissier into a large bowl. First, I want to add the salt. About one teaspoon, maybe a little more. You can totally adjust all the spices to your taste, friends. two teaspoons of red pepper flakes, one teaspoon of black pepper, one teaspoon of sumac. You can add cumin, you can add mint. I’ve squeezed half a lemon and I’m adding its juice. As I said with the spices, you can use whatever you love, whatever your taste buds crave. It’s all up to you. And I’m adding about a tablespoon of pomegranate molasses after the half lemon. And I’m mixing it all up beautifully. And then of course I’ll mix it with my hands. All right, it’s time for our onion and tomato paste mixture. the essential ingredient that gives our kissier its incredible flavor. Let’s scrape out this pan really well and add it to the bular. Now I’m adding my carrots. Not everyone knows this trick, guys. I highly recommend you try it. It makes it so so so much more delicious. Now I’m adding my fresh herbs on top.
Dining and Cooking