Sunday, March 22, 2009

Tyrkish traditional dish Kisir

  • 340 g (2 cups) burghul
  • 2 tsp salt
  • 1L (4 cups) boiling water
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • garlic clove
  • 2 ripe tomatoes, coarsely chopped
  • 1 brown onion, halved, coarsely chopped
  • 1 green capsicum, halved, deseeded, coarsely chopped
  • 1 bunch shallots, ends trimmed, coarsely chopped
  • 1 bunch fresh continental parsley, coarsely chopped
  • Salt
  • lettuce leaves, to serve


  1. Place the burghul and salt in a large heatproof bowl. Pour over the boiling water and cover with plastic wrap. Set aside for 30 minutes or until burghul doubles in size and liquid is absorbed.
  2. Combine oil and lemon juice in a jug. Pour over burghul mixture and stir until combined. Add tomato, onion, capsicum, shallots and parsley. Gently stir until combined. Taste and season with salt and pepper.
  3. To serve, spoon salad among lettuce leaves and roll to enclose.

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