Turkish Bulgur Salad | How To Make Kisir | Kisir Tarifi | Vegan Bulgur Recipes
In this video I show you how to make a Turkish bulgur wheat salad called Kisir. Kisir is often served with tea and is really quick to make.
Ingredients:
1 Cup Fine Bulgur (200g)
2 Cups Boiled Water
1 Tsp Salt – Adjust To Taste
1 Tsp Sumac
1 Tsp Cumin Powder
1 Tbsp Olive Oil
1 Medium Onion – Diced
120g Red Bell Pepper – Diced
1.5 Tsp Tomato Puree
1 Tbsp Biber Salcasi (Red Pepper Paste)
1 Tsp Paprika – Adjust To Taste
1 Tsp Chilli Flakes – Adjust To Taste
1 Green/Red Chilli Pepper – Finely Chopped
40g Spring Onions – Chopped
1 Tsp Mint Sauce
2 Tbsp Lemon Juice – Adjust To Taste
140g Cucumber – Chopped
1 Red Onion – Chopped
45g Coriander – Chopped
Fresh Pomegranates – for garnishing or 1 Tbsp Pomegranate molasses
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Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
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How Authentic KISIR is made, a classic Turkish Bulgur Salad
Today we're making Kisir, a favorite bulgur salad from Turkey, this version from the city of Hatay is packed with flavors, giving it a unique tangy and herby flavour. This is a must have recipe for every household in Turkey and one of the most served side dishes in large gatherings.
Usually served with tender lettuce leaves, the classic version has a reddish color due to chili and tomato paste mixture.
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Ingredients:
• 2 cups bulgur (fine bulgur)
• 2 tbsp Turkish tomato paste
• 3 tbsp Turkish chili paste
• 80 ml pomegranate molasses (extra to garnish)
• 1.5 cups water (room temp.)
• 1/2 cup olive oil, 100 ml
• 2 tsp salt
• 3 tsp chili flakes
• 2 tsp ground cumin
• 1 bunch of parsley
• 1 bunch fresh mint
• 8 spring onions
• Juice of a lemon (optional)
• Lettuce leaves, tomato slices and pickled cucumber to garnish and serve
Instructions:
1. Add 2 cups of bulgur into a large mixing bowl or tray
2. Add 2 tbsp tomato paste and 3 tbsp chili paste.
3. Gradually and slowly add water while kneading and mixing it
4. Continue kneading and adding room temp water (1.5 cups in total) until the bulgur is evenly mixed with the paste and has a nice red color.
Note: Some recipes suggest soaking the bulgur in warm or hot water, but I prefer the old school method with cold (room temp) water, which results in a better texture and enhanced flavor.
5. Once the bulgur is nicely mixed, red and fully absorbed the water, add the salt, cumin and the chili flakes
6. Add 50 ml of the pomegranate molasses and continue kneading and mixing until combined.
We will use the rest of the pomegranate molasses for the garnish
7. Once all ingredients are blended, add ½ cup olive oil and mix for another 3 – 4 minutes to combine
8. The final texture should be soft but still fluffy not sticky like a paste
9. Roughly chop the green parts of the green onions and finely chop the white parts
10. First add the chopped green onions and mix to combine and blend the flavors
11. Finely chop the parsley and the mint leaves and add into the bowl
12. Now gently mix the chopped parsley and the mint to combine without overworking the herbs
13. Serve with tender lettuce leaves, tomato slices and pickled cucumbers and garnish with the remaining pomegranate molasses.
14. Eat in a lettuce or wine leaves wrap with tomato slices and pickles. Add lemon juice to taste.
Note: In some recipes, lemon juice is also used at the beginning, but this classic recipe usually does not have lemon juice as it's mainly flavored with pomegranate molasses.
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How to make Tabbouleh - Lebanese Herb & Bulgur Salad
Tabbouleh (a.k.a. tabouli or taboulah) is a Middle Eastern, Levantine vegan salad made with finely chopped parsley, mint, bulgur, onions and tomatoes. Mostly associated with Lebanese cuisine, this amazing vegan salad is flavored with extra virgin olive oil, lemon juice, salt, pepper and optionally a bit of sumac and pomegranate molasses for extra tanginess.
For me, the best tabbouleh should be crunchy and with lots of parsley and greens, instead of soggy bulgur. Also try adding a bit of sumac and pomegranate molasses for a hint of sweetness and extra tanginess.
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Ingredients:
• ¼ cup fine bulgur
• 2 bunch of flat parsley
• 2 stalks of green onions
• 10 - 15 fresh mint leaves
• 1/2 white onion
• 2 tomatoes (medium size)
• 1 tbsp dried mint
• ½ cup lemon (juice)
• 2 tbsp pomegranate molasses
• ¼ cup extra virgin olive oil
• 1 tsp salt
• ½ tsp sumac
• ½ tsp black pepper
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TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
TURKISH BULGUR PILAF || Bulgur Pilavı || Bulgar Wheat Pilaf Recipe || HEALTHY & DELICIOUS!
In today's video, we show you how to make Turkish Bulgur Pilaf which is a classic staple dish in Turkish cuisine. Bulgur Pilaf (also known as bulgur pilaff, bulgur pilavı, or pilau) is made using bulgur wheat (or bulgar wheat). This Turkish Bulgur Pilaf not only tastes incredibly delicious, but it is also super healthy and nutritious too. Bulgar Pilavı can be served with grilled chicken, meats kofte, kebabs, vegetables, salads, or simply with herbed yogurt dips.
To make this Turkish Style Bulgur recipe, you will need:
2 tbs olive oil
1 tsp butter (you can omit the butter and use just olive oil to make this vegan)
1 onion chopped
salt to taste
2 garlic cloves chopped
1 small capsicum (bell pepper)
1/2 Turkish green pepper (or green chile to taste)
1 tbs tomato puree
2 grated tomatoes
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp dried mint
1 tsp dried thyme
freshly squeezed lemon juice (as per your taste)
1 and 1/2 cups coarse bulgur wheat
3 cups hot water
garnish with finely chopped parsley and lemon slices
You can view more Turkish recipes like Gözleme, Cacik, Ottoman sherbet and Adana Kebab, in our Turkish Recipes playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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