Kisir- Turkish Bulgur salad

Am on Green, and have just made this ready to take to work later.
I used 1 cup of bulgur and added 1 cup of boiling water and left for 15 minutes to fluff up.
While this was happening I chopped 10 cherry tomatoes, 1 onion(should be spring onion but didnt have any!) 1 cucumber(not spanish ), added juice of 1 lemon, 1 half tablespoon olive oil, 1 tablespoon tomato paste. Then added some mint, pepper and salt, cumin. You should add parsley to this to make it authentic but I hate parsely!!
Combine it all, and chill in the fridge. tastes amazing wrapped up in crispy lettuce leaves!
Its a bit fiddly but so worth it!

Even MORE bulghar wheat recipes!!!

Ooh sounds yum! Might try that tonight with my third batch of bulgar wheat leftovers...

Anyone who likes bulghar wheat - I made something very similar with my ma-hoos-ive stockpile after the weigh-and-measure(-and-read-the-recipe-properly) accident!! Was yum! Will post a pic in a bit, here's the recipe:

About 2 cups cooked bulghar wheat (I mean 2 cups *already* soaked)
100g cherry tomatoes, quartered
10-20 basil leaves, chopped
1-2 Garlic cloves, roughly chopped
1tsp salt
1 1/2 tsp ground cumin
juice of 1 lime
2 tsp extra virgin olive oil
50g reduced fat feta

Mix the (warm) cooked bulgur wheat, basil and tomato in a bowl and put aside
Crush the garlic with the salt in a pestle & mortar (or garlic press if you dont have one)
Add the cumin and work this in
Add the lime juice and work it in
Add the oil and some freshly ground black pepper and mix well
Add to the bulghar wheat salad and mix thoroughly.
Sprinkle Feta over the top to taste.

It
Here we go, here's the piccie. Doesn't look amazing but it was diviiiiine, really delicate flavours and really filling:



This fed two as a side salad among some other buffet stuff, but you could have a bowl all to yourself.
Whole bowl was 4 syns for the oil (you could reduce this if you want, I only put 2 tsp in as I was sharing with another person) and about 1 HEX for the low fat Feta - so for me eating half of it was slightly less than 1 HEX (1tsp oil = 2, 25g lo fat Feta = 3) OR 5 syns

The Feta's not in the pic obviously, I put that in a side bowl so I could control how much I had.

Food looks fabx

great recipes - I love bulgar wheat.

Another recipe for Tobouleh Kisir which I posted a few weeks ago


Ingredients (serves 4 large portions)

200g bulgur wheat
200ml boiling water
1 red pepper, de-seeded and chopped
1 yellow or orange pepper, deseeded and chopped
350g ripe tomatoes, deseeded and chopped
5-6 spring onions, finely chopped
50g sultanas/raisins (7 syns)
5 tbsp chopped flat leaf parsley
5 tbsp chopped mint
A pinch of chilli flakes (optional)

Dressing:

4 tbsp extra virgin olive oil (24 syns or 4 x HexB)
1 tbsp tomato puree
4 tbsp lemon juice, and grated rind of the lemon
1 tsp cumin
1 tsp paprika
1 tsp salt (although less would be fine!)
1 tsp ground pepper


Method:

1. Place the bulgur wheat in a large bowl. Cover with the boiling water, stir and cover with clingfilm. Allow the water to absorb for 20 minutes
2. Meanwhile chop all the vegetables and mix the dressing. After the water has absorbed, fluff up the bulgur wheat with a forl and stir in the dressiong.
3. Add all the vegetables and herbs and mix in well.


Other than the oil this is actually quite healthy, and a very nice alternative to pasta or rice salads. The olive oil could be used as a HexB to reduce the syns for this dish