Kısır (Turkish Bulgur Salad)

La storia di questo piatto

Kısır is the Anatolian table in a single bowl: fine bulgur stained brick-red, scattered with pomegranate jewels and a green rush of parsley and mint. It belongs to the gatherings where women and neighbors share a platter, and no one eats alone.

Ingredienti

• 250 g Fine bulgur
• 4 tablespoons Tomato paste
• 300 ml Hot water
• 150 g Pomegranate (seeds)
• 80 g Fresh parsley
• 30 g Fresh mint
• 1 small Red onion
• 2 pieces Spring onion
• 1 teaspoon Red chili pepper (powder)
• 1/2 teaspoon Ground black pepper
• 60 ml Extra virgin olive oil
• 3 tablespoons Fresh lemon juice
• 3/4 teaspoon Salt

Preparazione

1. Place the fine bulgur in a large bowl and add the tomato paste, mixing well until every grain is coloured red. Pour in the hot water, cover immediately with a plate and let it rest for 15 minutes: the bulgur absorbs all the liquid without needing heat. Then lift the plate: no water should remain at the bottom. Fluff the bulgur with a fork.
2. While the bulgur rests, finely chop the parsley and mint with a sharp knife. Dice the red onion finely and thinly slice the spring onions; if the onion is too pungent, soak it in cold water for 5 minutes, then drain and pat it thoroughly dry with kitchen paper. Separate the pomegranate seeds in a bowl of water, then drain and dry them well.
3. Once the bulgur is fluffed and tender, add the ground chili (adjust to taste: for a starter, half a teaspoon is enough), the black pepper, the extra virgin olive oil, the lemon juice and the salt. Mix vigorously, from the bottom upward, to distribute the dressing evenly.
4. Add the chopped herbs, the onion, the spring onions and the pomegranate seeds, folding gently so as not to crush the seeds. Taste and adjust: if it lacks acidity add lemon, if it tastes flat add a pinch of salt.
5. Cover the bowl and refrigerate for 30 minutes before serving so the flavours can meld. Serve well chilled on crisp lettuce leaves shaped like little boats, or with warm pita bread.