Kısır

Ingredients

• 300 gfine bulgur
• 2 tbsppepper paste
• 2tomatoes
• scallions — chopped
• parsley and mint — chopped
• 80 mlolive oil
• lemonjuiced
• to tastefine sea salt

Method

1. Start by rinsing 300 g of fine bulgur under cold water until the water runs clear. Drain well, then transfer the bulgur to a large mixing bowl. Pour just enough boiling water over the bulgur to cover it, and cover the bowl with a clean kitchen towel. Let it sit for about 10 minutes until the bulgur absorbs the water and becomes tender yet slightly chewy.
2. While the bulgur is soaking, finely chop 2 tomatoes, ensuring you remove the seeds to prevent excess moisture. Slice the scallions finely, using both the white and green parts. Chop a generous handful of parsley and mint, removing any tough stems. Keep these components cool until needed.
3. Once the bulgur has absorbed the water, fluff it gently with a fork to separate the grains. Add 2 tablespoons of pepper paste to the bulgur, mixing thoroughly until the grains are evenly coated and take on a vibrant red hue.
4. In a small bowl, combine 80 ml of olive oil and the juice of one lemon. Pour this dressing over the bulgur mixture, ensuring it is evenly distributed. Add fine sea salt to taste, starting with a pinch and adjusting as needed. The bulgur should taste well-seasoned but not overly salty.
5. Gently fold in the chopped tomatoes, scallions, parsley, and mint into the bulgur mixture. Use a gentle folding motion to keep the ingredients intact and prevent them from becoming mushy. The mixture should be colorful and well-combined, with each ingredient visible.
6. Serve the Kısır immediately, arranging it on a serving platter. Accompany with fresh bread, allowing diners to scoop up the salad. This dish is meant to be shared, embodying the communal spirit of Turkish home cooking.