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Kisir (Turkish Tabouli)

Kasir (Turkish Tabouli)

I’m a fan of traditional recipes but every now and then I prefer to do things my way. And I’ve always made tabouli with far more cracked wheat than any Lebanese cook ever would. Then I realised I wasn’t making tabbouli, I was making the kisir I enjoyed so much in Turkey. Kisir (kısır in Turkish) is a bulgur salad very similar to tabouli, except with a lot more cracked wheat, which is just the way I like it! My recipe makes a big bowl, and you could halve it if you like. But it keeps in the fridge for at least a week so there doesn’t seem much point. Serve this ‘Turkish tabouli’ with any grilled meat, in wraps or on its own as a healthy snack. For a more traditional Lebanese-style tabouli, reduce the bulgur to between half and a quarter of a cup. See the video below for another delicious burghul dish.

Serves a crowd

Ingredients
  • 1 cup fine bulgur (see FAQ below)
  • 2 tablespoons strained lemon juice
  • 1 teaspoon salt flakes, crushed, more or less to taste
  • ⅓ cup extra virgin olive oil
  • 2 cups finely sliced flat-leaf parsley leaves
  • ½ cup finely diced tomato
  • ¼ cup finely sliced mint leaves
  • 2 green onions, finely chopped
  • Cos lettuce leaves, for serving
Method
  1. Place bulgur into a heatproof bowl and cover with boiling water. Cover and set aside for about 15 minutes.
  2. Meanwhile combine lemon juice and salt in a screw top jar, add oil and shake to combine well.
  3. Drain bulgur in a sieve, pressing to remove excess water.
  4. Transfer to a large bowl with the olive oil mixture and toss to combine well.
  5. Add parsley, tomato, mint and green onion and toss again.
  6. Line a platter with lettuce leaves, mound kisir into them and serve.
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FAQ

What is bulgur?

Bulgur, also called burghul, is cracked durhum wheat that has been par-boiled. It’s available from Middle Eastern grocers and some delis and supermarkets.

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