All About Turkey

Traditional mezes 2

Bulgur Salad (Kisir)

Ingredients                  Measure          Amount
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
Servings: 6

Preparation :
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.

Notes :
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.

Humus (Mashed Chick Peas with Tahin)

Ingredients                   Measure             Amount
Chick peas                    1 æ cups            300 grams
Water                          3 cups                600 grams
Garlic                           3 cloves               10 grams
Olive oil                       2/3 cup               130 grams
Tahin (sesame paste)    ‡ cup                100 grams
Lemon juice                 2 tablespoons       20 grams
Salt                             2 teaspoons          12 grams
Red pepper                  1 teaspoon             2 grams
Parsley                        1/6 teaspoon        10 grams
Sumac                       ‡ teaspoon           1 gram
Cummins                     ‡ teaspoon           1 gram
Servings: 6

Preparation :
Wash the chickpeas and soak overnight in 2 cups of water. Add 1 more cup of water and cook in pressure cooker for about 1 hour, until the chickpeas are very soft. Remove from cooking liquid, mash and pass through a sieve. Peel the garlic, wash and crush, add it to the chickpeas together with ‡ cup olive oil, tahin, lemon juice, salt and ‡ teaspoon red pepper. Add º cup of the cooking liquid and mix. Place on a serving dish. Wash the parsley and separate the leaves and use them to decorate the dish, sprinkling sumac and cumin among the leaves. Heat the remaining oil in the pan, add the remaining red pepper and stir a couple of times, turn off the heat and slowly pour over the paste.

Nutritional Value (in approximately one serving) :
Energy 478 cal, Protein 14.1 g, Fat 32.9 g, Carbohydrates 33.3 g, Calcium 96 mg, Iron 5.24 mg, Phosphorus 173 mg, Zinc 2 mg, Sodium 807 mg, Vitamin A 201 iu, Thiamine 0.31 mg, Riboflavin 0.09 mg, Niacin 1.80 mg, Vitamin C 3 mg, Cholesterol 0 mg.

Notes :
A popular dish from the southern provinces. It is mostly served as an appetizer (meze) at cocktail and tea parties. In some regions boiled potatoes are used instead of chickpeas and is known as the "Potato Humus".

Cacik (Cucumber - Yogurt Salad)

Ingredients                 Measure            Amount
Cucumbers                 3 medium size     400 grams
Dill                             3-4 sprigs             10 grams
Yogurt                       3 ‡ cups             770 grams
Salt                            2 teaspoons          12 grams
Water                        1 º cups             250 grams
Olive oil                     2 tablespoons        20 grams
Garlic                        3 cloves                  9 grams
Servings: 6

Preparation :
Wash, peel and coarsely grate the cucumbers. Wash and weed out the dill and chop finely. Whisk the yogurt, add salt, water, garlic and the cucumbers and mix well. Pour the mixture into individual dishes and sprinkle with olive oil and dill.

Nutritional Value (in approximately one serving) :
Energy 99 cal, Protein 4.5 g, Fat 5.5 g, Carbohydrates 8.3 g, Calcium 157 mg, Iron 0.22 mg, Phosphorus 126 mg, Zinc 1 mg, Sodium 816 mg, Vitamin A  178 iu, Thiamine 0.07 mg, Riboflavin 0.24 mg, Niacin 0.25 mg, Vitamin C 9 mg, Cholesterol 16 mg.

Notes :
It is a frequently served dish in every region. In winter months it can be prepared with lettuce in spring with romaine lettuce, pennyroyal and parslane. It is served at lunch and dinner as a third course particularly after rice or börek (pastry).

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