Bulgur Salad (Kisir)
Bulgur (fine grain) 2 ‡ cups 375 grams
Water (hot) 2 ‡ cups 500 grams
Tomatoes 4 medium size 500 grams
Romine lettuce ‡ 150 grams
Green pepper 4 medium size 60 grams
Spring onions 10 200 grams
Parsley 1 large bunch 100 grams
Fresh mint 4 sprigs 10 grams
Tomato paste 9 tablespoons 90 grams
Red pepper paste 1 tablespoon 10 grams
Olive oil ‡ cup 100 grams
Lemon juice ‡ cup 100 grams
Salt 4 teaspoon 24 grams
Red pepper 1 teaspoon 2 grams
Black pepper ‡ teaspoon 1 gram
Place the bulgur in a large dish. Sprinkle with water, cover and leave for 15 minutes. Wash the vegetables, remove the stem and seeds of the green peppers, clean off the surplus from onions, parsley and the mint. Chop all the vegetables except the romaine lettuce finely and add to the bulgur. Add the tomato paste, oil, lemon juice, salt and the other seasonings and mix well. Arrange lettuce leaves around the sides of a serving dish and place the bulgur salad in the center.
Nutritional Value: (in approximately one serving)
Protein 9.1 g, Energy 430 cal, Fat 17.9 g, Carbohydrates 62.0 g, Calcium 82 mg, Iron 5.35 mg, Phosphorus 249 mg, Zinc 2 mg, Sodium 1538 mg, Vitamin A 2952 iu, Thiamine 0.31 mg, Riboflavin 0.31 mg, Niacin 4.10 mg, Vitamin C 68 mg, Cholesterol 0 mg.
This recipe is from the Mediterranean region. Today, it is known almost all over the country. It is known as "iç" (filling) in Kilis, nearby Gaziantep, where it is prepared without any vegetables and is given color with tomato paste only, and instead of lettuce leaves wrapped in scalded vine leaves. In Adana it is known as "çig Kisir içi" (raw bulgur filling) and is served with romaine lettuce or boiled cabbage. Its "Pismis Kisir" (cooked Kisir) version is prepared just as bulgur pilaf. Instead of lemon juice, the sour juice of unripe grapes, plums or pomegranate can also be used.