Recipe for Kisir
Kisir This dish is a real show stopper! And is so versatile, keeping well overnight and letting the flavours develop to be served cold the next day.
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Cooking tools:
- Offset spatula
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Spoon
Ingredients
- Serves 4
- 2 large onions, peeled and finely chopped
- 90ml olive oil, plus more to finish
- 2 tbsp tomato paste
- 4 tomatoes, peeled and chopped
- 90ml water
- 400g coarse bulgur wheat
- 1½ tsp pomegranate molasses
- 1 tbsp lemon juice
- 6 tbsp chopped parsley
- 3 spring onions, finely shredded, plus an extra one to garnish
- 2 green chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Salt
- black pepper
- Seeds from 1 pomegranate
- 1 handful mint leaves, some whole, some roughly shredded
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