|Bulgur (fine grain)||2 cups||375 grams|
|Water (hot)||2 cups||500 grams|
|Tomatoes||4 medium size||500 grams|
|Romine lettuce||1||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 table spoons||90 grams|
|Red pepper paste||1 table spoon||10 grams|
|Olive oil||1/2 cup||100 grams|
|Lemon juice||1/4 cup||100 grams|
|Salt||4 teaspoon||24 grams|
|Red pepper||1 teaspoon||2 grams|
|Black pepper||1/2 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.
Notes: Kisir recipe is from the Mediterranean region. Today, it is popular almost all over the country. It is known as "iç" (filling) in Kilis, nearby province of Gaziantep, where it is prepared without any vegetables and is given color with tomato paste only, and instead of lettuce leaves wrapped in scalded grape 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.