Kısır is Turkish version of Tabbouleh. I guess there are two types of Kısır in Turkish cuisine. One with tomato paste –or hot pepper paste- and one without. My mum’s version is more on the light, salad side. She used to make one big bowl of it for her tea parties. She also had a way of dressing up cucumbers which you might find interesting.
1 cup fine bulgur
1 small onion
1 handful flat leave (continental) parsley
1 handful fresh spearmint
1 handful fresh dill
2 leaves lettuce
1 spring onions
1 small cucumber
100 ml (1/3 cup) extra virgin olive oil
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
• Place bulgur in a large salad bowl. Cover bulgur with boiling water. Leave it for a few minutes until the water is absorbed and the grains have swollen. Fluff up with a fork.
• Wash lettuce, mint, dill, parsley and tomato. Cut the top and the ends of spring onion. Wash, dry and chop mint, dill, parsley and spring onion finely. Cut lettuce into 2 cm pieces. Cut tomato into wedges. Peel onion, halve and slice thinly. Add to the salad bowl.
• Wash and peel cucumber (I use my potato peeler for the job). Cut the ends. Scratch cucumber all the way by using a fork, forming four lines. Continue until you have formed lines all around. Then slice.
• Add cucumber, paprika and black pepper to the bowl.
• Squeeze lemon. Whisk together the olive oil, lemon juice and salt. Pour over the salad, toss and serve cold. Check the seasoning and add more salt to your liking.