ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
Visit Whole Grains Council
Shop
Shop
0
Recipes

Winter Kisir

Mediterranean Diet Side Dish Lunch Vegan Vegetarian

Kisir is a traditional southern Turkish dish, a bulgur salad filled with fresh herbs, vegetables, lemon and pomegranate molasses. In this winter version by Chef Didem Hosgel, the bulgur is first bloomed in beet juice.

Leave a comment
Prep Time:

25 minutes

Total Time:

45 minutes

Yield:

6 servings

Serving Size:

1/6 of recipe

Nutrition Facts

View

Nutrition Facts

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Sodium: 220mg
  • Carbohydrate: 27g
  • Fiber: 6g
  • Total Sugar: 5g (Added Sugar 2g)
  • Protein: 5g
Print

Ingredients

1 medium-size red beet, peeled and rough chopped

1 cup #1 bulgur

1/2 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

  1. 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.
  2. Take the beets off the heat, and while the mixture is still hot, puree the beets and the water in a blender.
  3. Place the hot beet puree in a large bowl, then add the bulgur and 1/2 teaspoon salt. Mix well with a fork, cover, and set the mixture aside for 30 minutes. This is called blooming the grain.
  4. 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. 
  5. 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

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.

You might also like

Greek Sorghum Bowl with Artichokes and Olives

Leek & Squash Einkornotto

Bulgur Burgers
Staff Favorite

Herby Barley and Cannellini Bowl with Leeks and Mushrooms