The kısır is a traditional Turkish dish, based on bulgur, probably originating from the southeastern regions of Turkey, such as Gaziantep or Hatay, but now widespread throughout the country.
Origins:
– It is a variant of Levantine tabbouleh, but with some distinctive Turkish differences.
– It originated as a humble and convivial dish, made with fine bulgur, pepper paste (biber salçası), lemon juice, pomegranate molasses (nar ekşisi), and lots of fresh herbs.
– It is linked to the feminine tradition of “tea days” (altın günü), informal gatherings where women share tea and savory dishes, such as kısır.
Characteristics:
– The bulgur is not boiled but only softened with hot water or tomato juice.
– It has a sweet and sour, slightly spicy flavor.
– Often served cold as a meze or a light dish.
It is a symbol of hospitality and sharing in Turkish culture.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Turkish
- Seasonality: All seasons
Ingredients
- 5.3 oz Fine Bulgur
- 7/8 cup Boiling water
- 2 tablespoons Pepper paste
- 1 Scallion (Chopped)
- 1 Tomato
- to taste Parsley
- to taste Mint
- 1 Lemon juice (and/or pomegranate molasses)
- to taste Olive oil
- to taste Salt and pepper
Steps
Pour the bulgur into a bowl and add the boiling water. Cover and let it rest for 10-15 minutes.
Once it has swollen, fluff it with a fork.
Add the tomato paste and mix well.
Add scallion, tomato, mint, parsley, lemon juice, and oil.
Adjust with salt and pepper. Serve warm or cold accompanied by lettuce.
This is the Kisir served during the dinner tasting, a monthly appointment for a tasting among friends, on the table set by Valentina and Simonetta, table stylists: Brandani dishes to celebrate the first summer live together!
A table that exudes joy and a great desire for seaside vacations thanks to the variety of colors and the exotic spirit to make us travel pleasantly sitting at the table!
This is the Kisir served during the dinner tasting, a monthly appointment for a tasting among friends, on the table set by Valentina and Simonetta, table stylists: Brandani dishes to celebrate the first summer live together!
A table that exudes joy and a great desire for seaside vacations thanks to the variety of colors and the exotic spirit to make us travel pleasantly sitting at the table!
FAQ (Questions and Answers)
What is biber salçası?
*Biber salçası* is a concentrated red pepper paste typical of Turkish cuisine.
Types:
– *Tatlı biber salçası* = *sweet*, made with sweet red peppers.
– *Acı biber salçası* = *spicy*, made with hot red peppers or a mix.
How it’s made (traditionally):
1. The peppers are finely chopped.
2. They are salted and drained.
3. They are sun-dried for days to obtain a thick paste.
4. It is stored in jars with *oil on top* to protect it.
Use:
– It is used in *soups, stews, bulgur, köfte, meze* and dishes like *kısır*.
– Adds color, flavor, and depth to dishes.
It is a staple ingredient in many cuisines of Anatolia.
