How to Make KISIR, Turkish Version Of Tabbouleh | An Incredibly Delicious VEGAN Appetizer Recipe! ????
Today, we're making a mouthwatering vegan appetizer that is perfect for any gathering: Kisir, the Turkish version of Tabbouleh! ???????????? Learn how to create this incredibly delicious and healthy dish packed with fresh herbs, tangy pomegranate molasses, and fine bulgur. Trust us, once you try this recipe, you'll want to share it with everyone! Let's dive into the world of flavors and create a scrumptious vegan treat together. ????
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KISIR RECIPE
1,5 glasses(2 cups,350 gr) fine bulghur wheat (widely known as couscous)
2 cups(530 ml) water
220 gr spring onion(1 big bunch)
200 gr parsley(1 big bunch)
5-7 sprigs of fresh mint
1.5 heaping tablespoons tomato paste
1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
½ teaspoon black pepper
1 teaspoon salt
1,5 heaping teaspoons cumin
6-7 tablespoons olive oil
5 tablespoons pomegranate sour (pomegranate molasses, juice or you can use lemon juice as well)
Lemon
Lettuce
• First, put 2 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
• Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs fresh mint. Make thinner slices for the white part of the onions.
• After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoon of tomato paste, 1.5 tablespoon of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoon of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance saltiness. Mix it until all ingredients come together.
• Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
• Add 5 tablespoons pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
• Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
• Lastly, squeeze lemon juice on top and add lemon slices on side for the people who wants their Kısır with more lemon.
Tabouli (Parsley Salad with Bulgur)
⭐️ Get the Recipe:
Tabouli - also spelled Tabbouleh - is a tasty and refreshing Levantine parsley and tomato salad mixed with bulgur, lemon juice, scallions, and olive oil.
Serve tabouli as a starter on a platter with other Middle Eastern foods, as a side dish, or make it ahead and bring it to picnics and potlucks.
⭐️ Ingredients
¼ cup (50 grams) bulgur
3 packed cups (90 grams) flat-leaf parsley finely chopped
¼ cup (6 grams) mint leaves finely chopped
½ pound (230 grams) tomatoes cut into small dice
5 scallions finely chopped
2 tablespoons (30 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
Cookery | Tabbouleh Salad Recipes, (3 Different Ways) Traditional, Pomegranate, and Walnut Tabbouleh
Cookery | Tabbouleh Salad Recipes, (3 Different Ways) Traditional, Pomegranate, and Walnut Tabbouleh
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Tabouli Salad | Chef Tariq
Tabouli salad is definitely a staple of the Levantian kitchen, made slightly differently from country to country ????
RECIPE:
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I’m a food, travel & lifestyle blogger who is passionate about creating recipes from my Arab American background. I love to travel and share my experiences and top tips along the way!
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LEBANESE TABBOULEH RECIPE, EASY TABBOULEH SALAD RECIPE, QUICK 2 MINS VIDEO
How to Make Tabbouleh Salad with Bulgur, Quinoa, or Cracked Wheat.
premascook.com
How to Make Tabbouleh
Serves 4 to 6
What You Need
Ingredients
1/2 cup bulgur (see Recipe Notes for quinoa and cracked wheat versions)
1 lemon
1 to 2 large bunches of flat leaf parsley, washed and dried
1 large bunch of mint, washed and dried
2 scallions
2 medium tomatoes
1/4 cup of extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 tsp pepper
1 small cucumber (optional)
Instructions
Soak the bulgur. Place the bulgur in a small bowl and cover with very hot (just off the boil) water by 1/2-inch. Set aside to soak until softened but still chewy, about 20 minutes.
Prep the herbs and vegetables. While the bulgur is soaking, juice the lemon and chop the parsley and mint. You will need roughly 1 1/2 cup packed chopped parsley and 1/2 cup packed chopped mint for this amount of bulgur. Slice the scallions thinly to equal a heaping 1/4 cup. Medium chop the tomatoes; they will equal roughly 1 1/2 cups. Medium chop the cucumber, about 1/2 cup.
Dress the bulgur. When the bulgur is done, drain off any excess water and place in the large bowl. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt. Toss to coat the grains. As you finish prepping the herbs and vegetables, add them to the bowl with the bulgur, but reserve half of the the diced tomato to use for garnish.
Season and toss. Add 2 more tablespoons of olive oil and another 1 tablespoon of lemon juice and the optional allspice to the bowl. Toss everything together, taste, and adjust seasonings as needed.
Garnish. To serve, garnish the tabbouleh with the reserved tomato and a few whole mint sprigs. Serve at room temperature with crackers, cucumber slices, fresh bread, or pita chips.
Recipe Notes
To make Quinoa Tabbouleh, just substitute 1 cup of cooked quinoa for the bulgur.
To make tabbouleh with cracked wheat, substitute 1 cup of cooked cracked wheat for the bulgur.
Tabbouleh is very flexible. Feel free to add more or less of any ingredient based on your palate. The ground allspice may sound unusual but I encourage you to try it. It adds a touch of warmth and spice.
Classic Homemade Tabouli Salad | Tabbouleh Salad | tabouleh | Parsley Salad | Perfect Vegan Salad
This Classic Homemade Tabouli Salad / Tabbouleh Salad / tabouleh / Parsley Salad is a quick, Easy to make and Simple Salad of Chopped Vegetables like Cucumber, Tomatoes, Onions, Lots of Fresh Parsley and Bulgur Wheat, tossed with Salt, Lime Juice and Good Quality Extra Virgin Olive Oil.
Most of us are familiar with This Middle Eastern dish, Tabbouleh or Tabouli. It's traditionally made with Lots of Parsley, some vegetables, and Bulgur Wheat. If you don't like Bulgur wheat You can make this Tabbouleh without Bulgur Wheat too Or You can add Quinoa and make Tabbouleh Quinoa or tabouli Quinoa. You may add Couscous too.
How to make tabbouleh / Tabouli Salad?
As I said, making tabbouleh salad recipe is super easy. You need very few ingredients like Cucumber, tomato, Fresh Parsley, Mint leaves, Lemon juice, Good Quality Olive oil, Salt, Chili powder(Optional) and Bulgur wheat. Soak the Bulgur wheat in hot water for some time, chop the veggies, mix everything together and refrigerate it for 30 minutes. That it!!
Tips to make Perfect and Best Tabbouleh Recipe -
1. I have Used Coarse verity of Bulgur wheat. It requires extra time to soak, around an hour. If you are using fine variety reduce the soaking time.
2. The star of this Tabouli / Tabbouleh recipe is Fresh Parsley - Lots of Parsley. Use Fresh Parsley.
3. This Tabbouleh recipe calls for Fresh mint leaves and Onions. I use red onions to make this Salad. Feel free to use green onions or any onions of your choice.
4. We don't prefer Finely chopped vegetables in our tabouli salad, but you are more than welcome to chop it finely. Don't use the food processor to chop the vegetables, use a sharp knife.
5. I like to use English Cucumbers as they are thin skinned and has fewer seeds. You can use normal cucumbers too. but remove most of the seeds and then proceed to chop.
6. Be sure to use Red and firm tomatoes.
7. Use good quality Extra virgin Olive oil.
8. For best result Cover the tabouli and refrigerate for 30 minutes.
It's traditionally served as a side salad with Falafel. I prefer it in Pita bread. But I can eat this salad happily as a meal in and of itself.
This Lebanese tabbouleh recipe is so simple, so satisfying, bursting with zesty flavors and so freaking scrumptious. Let me tell you one more thing, this tabbouleh / Tabouli tastes best next day!! This Easy Tabouli Salad / Tabbouleh Salad / tabouleh / Parsley Salad is perfect Summer Salad recipe for any Party or Gathering.
To know how to make Classic Homemade Tabouli Salad | Tabbouleh Salad with instructions and measurements, check out my website:
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