KISIR - BULGHUR SALAD
Ingredients
- 1.5 cups fine bulgur
- 2 cups boiling water
- 1 -2 tbsp hot pepper paste
- 4 medium size tomatoes chopped
- 6 tbsp parsley coarsely chopped
- 3 tbsp fresh dill coarsely chopped
- 6 spring onions coarsely chopped (green parts and all)
- 6 tbsp extra virgin olive oil
- Lemon juice
- Cumin (Very little)
- salt to taste
Recipe
- Place the bulgur in a large bowl and add boiling water. Cover the bowl and set aside for 20 minutes for the bulgur to absorb all the water. Once done, fluff the bulgur with your fingertips to remove any crumbles. Add pepper paste as well as cumin and knead well with your hands until the bulgur mixture is covered with pepper paste and red all through
- Mix in tomatoes, parsley, spring onions, dill, olive oil and lemon juice. Season with salt to taste. Serve warm or cold. Traditionally kisir is served in lettuce leaves so that it can be eaten all together
Ingredients
- 750ml milk
- 1 cup sugar
- 2 table spoons of rice flour
- ½ table spoon of corn flour
- 2 granules of mastica
- Vanilla
Extra sugar for caramelizing
Recipe
- Place all ingredients into a stainless steel pan and keep stirring on medium heat. The mixture will become dense and hard to stir (becoming a pudding)
- Add 3 table spoons of sugar in a stainless steel frying pan (24 cm) and distribute evenly
- Add the pudding you have just cooked at step one on the top of the sugar and put it on fire. Keep changing the location on fire for 10 minutes.
- Leave aside to cool and refrigerate at least 2 hrs before serving.
- Once cooled make square slices and using a spatula serve it upside down
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