Turkish Tabbouleh (Kisir)
Try this Turkish Tabbouleh (Kisir) recipe, or contribute your own."I usually cover the bulgur with hot water and stand for 15 minutes. Also, you can add chopped garlic. " - Feudejoie
Yield: 1 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
7 people trying soon
|1 1/2 cbulgar; Fine, (cracked wheat)|
|1 tbPomegranate molasses|
|1 smCucumber; peeled, seeded and diced|
|1 Red capsicum; seeded and chopped|
|2 tsGround cumin|
|1 bnSpring onions; trimmed and chopped|
|1/4 cFresh mint; sliced|
|80 gred pepper paste|
|2 lgtomatoes; Ripe; seeded and chopped|
|1 cupparsley; (packed)|
|salt and pepper; to taste|
|60 mlOlive oil; (3 tablespoons)|
|juice of 2 lemons|
Turkish Tabbouleh (Kisir) Preparation
Cover the bulgar with cool water and allow to stand for 30 minutes. Drain well, squeezing out any excess water. In a mixing bowl, combine the spring onions, tomatoes, capsicum, cucumber, parsley and mint and mix well. Whisk together the lemon juice, olive oil, pomegranate molasses, cumin and salt and pepper. Pour the dressing over the vegetable mixture and toss thoroughly to make sure all the ingredients are coated. Add extra salt to taste if necessary then chill for two hours then serve cold or at room temperature. Per serving: 628 Calories (kcal); 57g Total Fat; (74% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Turkish Tabbouleh (Kisir) Reviews
I usually cover the bulgur with hot water and stand for 15 minutes. Also, you can add chopped garlic.
1 years, 10 months, 1 weeks, 5 days, 15 hours, 59 minutes ago
There are no tags on this recipe. Log in to add tags.