KISSIR
TURKEY
Kissir is the Turkish version of tabbouleh, except that in kissir, bulgur is the main ingredient and in tabbouleh, it is the herbs and tomatoes that are. You can also dress kissir with pomegranate molasses for an intriguing sweet and sour flavor (see Note).
SERVES 4 TO 6
1 cup (200 g) fine bulgur
¾ cup plus 1 tablespoon (200 ml) boiling water
2 small Spanish onions (7 ounces/200 g total), very finely chopped
5 firm-ripe medium tomatoes (1 pound 2 ounces/500 g), seeded and cut into ½-inch (1 cm) cubes
½ small green bell pepper, diced into small cubes
A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped
¼ cup (60 ml) extra-virgin olive oil
1 teaspoon Aleppo pepper
3 tablespoons lemon juice
2 tablespoons mild Turkish red pepper paste, or spicy to taste
Sea salt
1. Put the bulgur in a large bowl and add the water a few spoonfuls at a time, stirring it in. Cover with a kitchen towel and let sit for 15 minutes.
2. Add the onions to the bulgur and mix well. Stir in the tomatoes, bell pepper, parsley, olive oil, Aleppo pepper, lemon juice, pepper paste, and salt to taste. Taste and adjust the seasoning if necessary. Serve immediately.
NOTE: To make this with pomegranate molasses, omit both the lemon juice and pepper paste and replace with 1½ tablespoons pomegranate molasses.