Preparation: 15 – 20 minutes
Ingredients:
- 1 Cup thin bulgur
- Hot water
- 2 Tablespoons of olive oil
- 2 Diced onions
- 1 Tablespoon of pepper paste (Turkish)
- 1 Desert spoon of tomato paste (Turkish)
- 10 Diced shallots
- 10 Diced branches parsley
- 1 Lemon
- Salt, pepper and paprika
- Optional: pomegranate sour dressing
- Cups of lettuce
Alternatives
- Replace the bulgur with quinoa
Method
- Add the bulgur to a bowl with the hot water. Fill it up above 1/2 inch above the bulgur and close the lid
- In a pan with some olive oil add the onion and stir until it’s golden, then add the pepper paste and mix for 2 mins. Remove from the stove
- Ensure the bulgur has soaked up all the water and add the onion and paste mix to the bulgur and stir until the paste is completely absorbed
- Add the parsley, shallot, salt, pepper, paprika, lemon juice, olive oil, pomegranate and stir
- Place the kisir in the fridge to cool down for an hour and serve with cups of lettuce. The kisir can be consumed like san choy bow
Gut Support
- Prebiotics – Bulgur, onion
- Polyphenols – Olive oil, cucumber, tomato
