Though Turkish cuisine is a fusion of Turk, Arabic, Persian, Central Asian and Greek cuisines, there are also many regional differences in Turkey's cooking, from the Black Sea's corn and fish to the eastern region's mezes and kebabs.
Kisir (bulgur salad)
1 cup bulgur,* finely ground
2/3 cup boiling water
1 large onion, finely chopped
3 large tomatoes, peeled, seeded and chopped
1 cup loosely packed flat-leaf parsley, finely chopped
3 tablespoons olive oil
2 teaspoons red pepper flakes
1/2 teaspoon salt
1 tablespoon pomegranate juice (or 2 tablespoons lemon juice) **
Salad greens or boiled grape leaves
Put the bulgur in a bowl and stir in the water, a few spoonfuls at a time. Cover and let rest for 15 minutes at room temperature. Add onion to bulgur and combine thoroughly. Then stir in the other ingredients, seasoning to taste. Line a serving dish with salad greens or boiled vine leaves and top with the bulgur mixture. Garnish with sliced tomatoes or pickles. Serve at room temperature.
* Be sure to use bulgur, not cracked wheat.
** Can substitute pomegranate syrup, diluted 1 tablespoon to 1 cup water.
- Influences, Customs & Hospitality
- What to Eat
- Menu Guide
- Coffee, Tea and Sociability
- Festivals & Feasts
- A Myriad of Turkish Delights
- Ali Nazik Kebabi (eggplant purée)
- Ezme Salatasi (spicy tomato salad)
- Irmikli Hurma Tatlisi (semolina dessert cookies)
- Kabak Kalye (zucchini with ground meat)
- Kisir (bulgur salad)
- Muhammara (an appetizer)
- Sirkeli Patlican (eggplant with vinegar)
- Sultan Sarma (tenderloin)
- Zetinyagli Yaprak Dolmasi (stuffed vine leaves)
from Kate's Global Kitchen:
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This page modified January 2007