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Kısır/Kisir: an Easy No-Cook Dish

Updated on June 19, 2013
5 stars from 1 rating of Kisir!
Bulgar, working hard to absorb all the boiling water.
Bulgar, working hard to absorb all the boiling water. | Source
And a dollop each of red pepper paste and tomato paste.
And a dollop each of red pepper paste and tomato paste. | Source
Diced onion, green onions, cucumber, tomato (from least wet to most), and mint, lemon juice, salt and pepper.
Diced onion, green onions, cucumber, tomato (from least wet to most), and mint, lemon juice, salt and pepper. | Source
And then our block lost power... ah, the joys of summer. Afiyet olsun!
And then our block lost power... ah, the joys of summer. Afiyet olsun! | Source

Ah, Summer

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the rest of your diced veggies and some salt, mint and lemon juice (to taste). Mix!
  6. Serve!

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    • Act 3 profile image

      chet thomas 5 years ago from Athens, GA

      Hmmm, looks good. I had not heard of kisir before. Always looking for good summer recipes.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      The title caught my eye as I'd never heard of kisir. Sounds sort of like tabouli but sort of different, too. I love your summertime no-cook dishes for husbee. Thank you. Voted up!

    • buckleupdorothy profile image
      Author

      buckleupdorothy 5 years ago from Istanbul, Turkey

      Thanks Vespa! K?s?r is a lot like tabouli in concept, but I think the end result is somewhat less tart, or of a different kind of tartness if you have pomegranate sauce in the mix (although I admit it's been perhaps a full year since I last had tabouli and my memory is rather clouded). I hope you like it - it's such an easy addition to a summer repertoire.

    • buckleupdorothy profile image
      Author

      buckleupdorothy 5 years ago from Istanbul, Turkey

      Welcome, Act 3, and thank you! Here's to new sources of inspiration for simple summer cookery.

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