Kısır
Instructions:
- This is my take on a classic Turkish dish that resonates with variations all over the Levant. Serve it with butter lettuce leaves as part of a mezze selection.
- 2 large onions, finely chopped
- 6 tbsp olive oil, plus extra to finish
- 2 tbsp tomato paste
- 4 medium tomatoes, peeled and chopped
- 1/2 cup water
- 1 cup medium bulgur wheat
- 1 1/2 tsp pomegranate molasses
- 1 tbsp lemon juice
- 6 tbsp chopped parsley
- 3 green onions, finely shredded, plus extra to finish
- 2 fresh green chiles, seeded and finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- salt and black pepper
- seeds from 1 medium pomegranate
- handful of mint leaves, some whole and some roughly shredded
- Place the onions and olive oil in a large pan and sauté on medium heat for about 5 minutes, or until translucent. Add the tomato paste and stir with a wooden spoon for 2 minutes. Add the tomatoes and simmer on low heat for a further 4 minutes. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulgur.
- Next, add the molasses, lemon juice, parsley, green onions, chiles, garlic, cumin and some salt and pepper. Stir well, then leave aside until the dish reaches room temperature or is just lukewarm. Taste it and adjust the seasoning; it will probably need plenty of salt.
- Spoon the kısır onto serving dishes and flatten it out roughly with a spoon, creating a wave-like pattern on the surface. Scatter pomegranate seeds all over, drizzle with oil and finish with mint and green onion.