Kisir Season

Ingredients


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kisir
What a beautiful sunny day it is today! I cannot believe it’s finally here. I am at the office but my mind keeps drifting towards lunch and what could be on the menu. The season for vine leaves is here and our mothers and ladies start their yearly freezing the good leaves technique, but sometimes it goes further into rollin and stuffin those lovely leaves with either rice and meat or veggies (Dawali my previous post). My latest find is a turkish flavorsome salad that is fresh and absolutely a pleasure to consume (and hey you don’t need to roll them so it’s less of a hassle).

To make this salad you need:

1 cup fine bulgur, better if brown

½ cup hot water

1 tsp dried mint

1 tsp red pepper flakes

A pinch of cumin

½ tsp salt

1 lemon, squeezed

1 tbsp pomegranate molasses

1 tsp pepper paste

7 tsp Oil

1 onion, finely chopped

2 green onions, finely chopped

1 tomato, finely chopped

1 cucumber, finely chopped

½ bunch of parsley, finely chopped

Grape leaves to serve

Soak bulgur with hot water in a large bowl that would allow it to soften and expand. Then you add spices and salt on it and cover with its lid or with a piece of cloth, wait until bulgur rises which takes about 10 minutes. While you wait for it you can chop all vegetables into very tiny pieces.

When bulgur rises, add lemon juice and pomegranate molasses into it, mix with a spoon then add some pepper paste and olive oil and mix until combined very well tossing in the chopped veggies and mix.

Serve it on plates with fresh grape leaves next to it. That would make your guests get the whole spoon a bit of it onto a vine leaf and consume experience a taste worthy of every bite.

 

PS: Note that the photo is not mine but once I do take mine I’ll put it up ASAP

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