Delicious Home Cooking: How to Make Kisir? (With All the Tips)

Hello, dear reader,
Today, I want to share with you my recipe for kisir, a staple in our kitchen that’s both practical and delicious, and finds a place on every table. Trust me, once you try this recipe, everyone will ask you to make it again and again! Because making kisir actually has a few secret tricks, and with my years of kitchen experience, I’ll share all the tips with you.

Ingredients:

• 2 cups of fine bulgur (not just any bulgur, make sure it’s of good quality!)
• 1.5 cups of hot water (not boiling, just hot)
• 1 tablespoon of tomato paste
• 1 tablespoon of pepper paste (a bit spicy to balance the flavor)
• Half a bunch of parsley (fresh and fragrant)
• 4-5 stalks of fresh green onions (I like to add a little extra for that freshness)
• Half a tea glass of olive oil (this is the secret to real flavor)
• Juice of 1 lemon (or 1.5 if you love lemony flavors)
• Pomegranate molasses (this is the game-changer, just one spoon will make a difference)
• Salt, red pepper flakes, black pepper

Instructions:

1. Prepare the bulgur: The secret to a good kisir starts with the bulgur. Put the fine bulgur in a deep bowl, pour the hot water over it, and cover it. Let the bulgur soften with steam for about 10 minutes, and believe me, the result will be worth the wait. The bulgur will become fluffy and perfect.
2. Add the paste: Once the bulgur is ready, mix it with the tomato and pepper pastes. Trust me, incorporating the paste well is crucial. You may need to get your hands a bit messy, but that’s where the magic happens. If the paste isn’t mixed well, the bulgur’s flavor will be incomplete. Mix thoroughly so every grain gets coated.
3. Chop the greens: Ah, the smell of fresh green onions and parsley! For me, green onions and parsley are essential in kisir. Some people add tomatoes or cucumbers, but I think it alters the original taste of kisir. However, it’s up to your taste, so feel free to experiment!
4. Prepare the dressing: The dressing is what makes kisir amazing. When you pour the mix of lemon juice, olive oil, and pomegranate molasses into the bulgur, that’s when the real flavor emerges. Make sure to mix it well so every grain absorbs the dressing.
5. Spices: Don’t hold back on the spices. Red pepper flakes and black pepper give kisir its character. I prefer it a bit spicier, but you can adjust it to your liking. After adding the spices, taste it to make sure nothing is missing.

Tip:

Kisir actually tastes better over time. If your guests are coming in the evening, I suggest making it an hour or two earlier and letting it sit in the fridge. This way, all the flavors will blend perfectly. And remember, don’t overmix the kisir, or the bulgur will become mushy.

Serving Suggestion:

I always serve kisir with fresh lettuce leaves. It’s pleasing to both the eyes and the palate. You can also serve it with pickles, which make a great combo for pickle lovers.

Finally, the best thing about kisir is that you can adjust it according to your taste. Add more lemon, pomegranate molasses, or spices if you like. The soul of kisir is in your hands! And don’t forget, the most important ingredient in the kitchen is love. If you add love, everything tastes better.

Enjoy! Get ready for compliments from your guests with this recipe! 😊