Kısır turns to mush because boiling water is poured over the bulgur. Boiling water swells it too far and the grains stick together. Warm water and thirty minutes is the right method. Work it by hand too, pressing as you go; the paste has to coat every grain.
Ingredients
For the bulgur
For the vegetables
For the sauce
Method
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Soak the bulgur
Pour WARM water over the bulgur, stir, cover and leave for 30 minutes.
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Work in the paste
Add the olive oil and both pastes and work by hand for 5 minutes, until every grain is coated.
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Add the onion
Add the finely chopped onion and carry on working.
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Add the herbs
Mix in the parsley and spring onion.
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Dress
Add the pomegranate molasses, lemon juice, salt, pepper flakes and mint and mix.
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Add the vegetables
Add the cucumber and tomato last; added early they release liquid and wet the kısır.
Tips
- Do not use boiling water; warm water and thirty minutes leaves the bulgur in separate grains.
- Work it by hand. Stirred with a spoon, the paste does not spread evenly.
- Add the cucumber and tomato close to serving, as added early they make the kısır watery.
Nutrition
Values are per serving and approximate.