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. The one with any kind of paste is the sticky one and that’s what you get from most Turkish döner kebab places.
My mum’s version, on the other hand, is lighter, more like a salad. She used to make one big bowl of it for her tea parties. She also had a way of doing the cucumbers which you might find interesting.
Turkish Tabbouleh Salad or Anne Kısırı
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. Place a plate on top of the bowl. 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 the 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.
That’s what the cucumbers look like when they are sliced (see below):
• Add cucumber, paprika and black pepper to the bowl.
• Squeeze the 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.