Kısır/Kisir: an Easy No-Cook Dish
It just drags on, doesn't it? Friends will perhaps recall that I am just not that into cooking in the summers, for heat and lethargy-related reasons. This basic disinclination brings me to rely rather heavily on easy, no-cooking-needed dishes that are conducive to leftovers.
And voila, here's a lovely dish called Kısır to save the day! Make a batch, keep it in the fridge, and it'll feed you for a couple of days. Huzzah.
Incidentally, this is Husbee's favorite dish, and the recipe used is adapted from my mother-in-law's (we just never seem to have pomegranate sauce in the house). By which I mean to say: I have no idea how long it actually keeps, 'cause he doesn't so much leave leftovers.
Ingredients (for a sizable batch)
- 2 cups bulgar
- 1 large white onion, diced or grated
- 2 med, 1 large cucumber, diced
- 1 large tomato, diced
- 5 or 6 stalks green onion, diced
- dollop red pepper paste
- dollop tomato paste
- to taste mint, shredded or dried
- to taste salt
- to taste lemon juice
- Dump bulgar into bowl, slowly add boiling water until there's just enough for the bulgar to absorb fully. Leave it to do its thing.
- While the bulgar is absorbing, you better get choppin'. Start with an onion, then move on to your cucumbers. If you have room, go for the tomatoes as well.
- Stir the bulgar to loosen. Add a dollop each of tomato paste and red pepper paste (or go for just the pepper, if you want an extra spicy version). Add the diced onion and mix it alllllll in.
- Wash your green onions and get some kitchen sheers ready. You can, of course, chop these as well, but I've found cutting them to be MUCH more efficient. And we all know that Efficiency is next to Godliness. Cut the onions in whatever size clump your scissors can handle - you want bits about 1/4 inch wide. Cut directly into the bowl. Just go wild.
- Add the rest of your diced veggies and some salt, mint and lemon juice (to taste). Mix!