Name: Kisir
Yield: Serves 4
Cuisine: Turkish
Ingredients: 2 large onions, finely chopped; 2 tbsp tomato purée; 1 tbsp lemon juice; salt and black pepper; seeds from 1 medium pomegranate (about 120g); handful of mint leaves, some whole and some roughly shredded; 3 spring onions, finely shredded, plus extra to finish; 2 fresh green chillies, deseeded and finely chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 6 tbsp chopped parsley; 4 medium tomatoes, peeled and chopped; 120 ml water; 90 ml olive oil, plus extra to finish; 400 g medium bulghar wheat; 1½ tsp pomegranate molasses

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This is my take on a classic Turkish dish that resonates with variations all over the Levant. Serve it with little gem lettuce leaves as part of a mezze selection.

Ingredients

2 large onions, finely chopped
90 ml olive oil, plus extra to finish
2 tbsp

Asia
Turkey
Side dish
Mediterranean
Gluten-free
Vegan

Method

Place the onions and olive oil in a large pan and sauté on a medium heat for about 5 minutes, or until translucent. Add the tomato purée and stir with a wooden spoon for 2 minutes. Add the tomatoes and simmer on a low heat for a further 4 minutes. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.

Next, add the molasses, lemon juice, parsl

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Ingredients

Method

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