* Exported from MasterCook *
Turkish Spicy Kisir Salad
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
7 ounces fine bulgur
1/2 cup boiling water
1 tablespoon tomato paste
1 teaspoon hot Turkish red pepper paste
juice of 1 large lemon
1 teaspoon pomegranate molasses
1/4 cup extra-virgin olive oil
1 long green chile pepper -- seeded and finely chopped
3 large vine-ripened tomatoes -- chopped
5 green onions -- finely chopped
1 cup flat-leaf parsley leaves -- chopped
1 cup fresh mint leaves -- chopped
sea salt
freshly ground white pepper
baby lettuce leaves -- to serve
Soak the bulgur in the boiling water for 15 minutes, then put into a large bowl.
Add the pastes, lemon juice, pomegranate molasses and oil to the bulgur. Use clean hands to work the grains so that the pastes and liquid are evenly distributed and the bulgur is tinted pale pink. Add the chile, tomatoes, green onions and herbs and mix well. Taste and adjust the seasoning by adding salt and pepper and more lemon juice or pomegranate molasses if required.
Mound the salad onto a serving platter and garnish iwth baby lettuce leaves. Alternatively, use wet hands to form the mixture into walnut-sized balls and serve them nestled in the lettuce leaves.
Serves 6 to 8.
AuthorNote: In Lebanon and Syria they have tabbouleh; in Turkey they have 'kisir'. The ingredients in kisir vary from town to town, but in the southeast of the country it is usually enlivened with spicy red pepper sauce and pomegranate molasses. While Arabic tabbouleh is, in essence, a herb salad flecked with bulgur. Turkish kisir is staunchly grain-based. Both salads, though, make a geat addition to a meze table, and are best eaten scooped up in little lettuce leaves.
Don't be tempted to increase the amount of boiling water here; it doesn't look like a lot of liquid, but the bulgur will soften further in the juice from the tomatoes and the dressing.
You'll find the red pepper paste used here in Middle Eastern food stores.
Turkish Red Pepper Paste
3 long red peppers
3 long red chile pepper
1 teaspoon pomegranate molasses
1/2 teaspoon dried mint
2 tablespoons shredded mint leaves
2 tablespoons extra-virgin olive oil
2 green onions, finely diced
1 small Persian cucumber, peeled, seeded, and diced
juice of 1 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400F. Roast the peppers and seeded chiles for 20 minutes on a foil-lined jelly-roll pan, turning once, until the skins blister and char. Remove from the oven and leave to cool.
When cool enough to handle, peel the skins away form the peppers and pull away the seeds and membranes. Roughly chop the peppers and put into a blender. Use a sharp knife to scrape the flesh of the chiles away from the skins - this is easier than trying to peel them. Add the chile flesh to the blender wit the remaining ingredients. Whiz to a fine puree, then taste and adjust the balance of salt and lemon if necessary. Chill, covered, until ready to eat. This dip will keep for up to 3 days.
Serves 4 to 6.
Per Serving (excluding unknown items): 84 Calories; 6g Fat (55.4% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 385mg Sodium. Exchanges: 0 Grain(Starch)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 195 Calories; 8g Fat (36.5% calories from fat); 5g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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