Winter Kisir

Rating

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Active time

25 minutes

Total time

45 minutes

Yield

6 servings

Serving Size

1/6 of recipe

Ingredients

1 medium-size red beet, peeled and rough chopped

1 cup #1 bulgur

½ teaspoon salt, plus more to taste

5 tablespoons extra-virgin olive oil, divided

2 tablespoons pomegranate molasses

2 cups small diced cucumber

1 cup chopped parsley

1 cup chopped dill

1 cup chopped mint

2 tablespoons lemon juice

1 head of romaine lettuce

Instructions

Add the chopped beets to a small pot, and cover with approximately 1 ½ cups of water. Bring to a boil over high heat. As soon as the water is boiling, cover the pot and reduce the heat to a simmer. Simmer for about 12 -15 minutes.
Take the beets oﬀ the heat, and while the mixture is still hot, puree the beets and the water in a blender.
Place the hot beet puree in a large bowl, then add the bulgur and ½ teaspoon salt. Mix well with a fork, cover, and set the mixture aside for 30 minutes. This is called blooming the grain.
Once the blooming is done, ﬂuﬀ the bulgur with a fork once more. Add 2 tablespoons of extra-virgin olive oil, the pomegranate molasses, and a pinch of salt. Then, add the remaining ingredients.
Separate leaves from the head of romaine lettuce. Place a small scoop of kisir inside each lettuce leaf, to create a lettuce cup. Serve.

Recipe and photo courtesy of Chef Didem Hosgel, owner of Tasteful Sini