I really enjoy making and eating kisir, the Turkish version of Middle Eastern Tabbouleh. You might wonder what the difference is between the Turkish and the well known Middle Eastern versions.  The Turkish version contains more bulgur along with tomato & red pepper paste as well as less chopped parsley & lemon juice.  If you have ever tried the real authentic Middle Eastern Tabbouleh, then you will be able to taste and see the real differences .  I personally love both and at times prefer one for the other.  My favorite Tabbouleh is from this small restaurant in Bay Ridge, Brooklyn. Check them out, I’m not the only critic. When I had started blogging, I had posted a Kisir recipe, hence this is a simpler and quicker version.

TURKISH TABBOULEH – KISIR

Ingredients

• 1 cup of fine Bulgur
• 1 cup of boiling hot water
• 1 tablespoon of red pepper paste (available at all Middle Eastern Stores)
• 1 tablespoon of tomato paste
• 1 medium size yellow onions – diced fine
• 3 scallions – diced both white and green parts
• 2 medium size Italian frying peppers – diced
• 2 kirbies/can be substituted for one large cucumber
• 1/3 cup of olive oil
• 1 lemon juiced and zested
• 1/2 cup of fresh parsley chopped
• 1 teaspoons of dry mint or 1/3 cup of fresh mint chopped
• salt for seasoning

Preparation

1. Bring 1 cup of water to a boil. 
2. Place the bulgur in a deep salad bowl, add in salt and mix. 
3. Add the boiling water cover with plastic wrap and  set a side until the bulgur absorbs all the water.
4. In about 5 to 10 minuts, the bulgur will have absorbed all the water.
5. In the mean time you can prepare the following. Diced the onions, peppers and scallions.
6. In a saute pan, heat the olive oil, add in the onions, peppers and scallions add salt and let saute until they become soft. About 5-7 minuts.
7. Remove the plastic cover from the bulgur bowl, with a fork fluff the bulgur.
8. Add in the tablespoon of red pepper paste and tomato paste and mix with the back of the fork (sort of like rubbing the paste into the bulgur), till the bulgur becomes a nice orange color.  
9. Next, add in the lemon juice and the zest of the lemon along with the sautéed mixture and mix well.
10. Peel and dice the kirbies (I zebra peeled & diced in half bite sizes), chop the parsly and mint. Add into the mixture and toss well.
11. Transfer the tabouli into a nice serving dish and decorate as you wish. 

This turned out to be one of my favorite salads.  Very simple, easy and filling, as anything with bulgur tends to be. 

Corn & Bulgur Salad
adapted slightly from Food & Wine

Ingredients

• 1 cup of fine or coarse bulgur*
• 1 cup of corn (frozen defrosted or freshly cut from the cob)
• 1.5 cups of boiling water for bulgur (.5 cup of water if using coarse bulgur)
• 1.5 cups of boiling water for corn
• 1 medium red onion – finely diced
• 1 medium tomato – finely chopped
• 2 tablespoons of Pomegranate Molasses
• 2 tablespoons of lemon juice
• 2 tablespoons of extra-virgin olive oil
• salt to taste
• 3 tablespoons of parsley chopped

Preparation

1. In a large mixing bowl, add the one cup of the fine bulgur, top with one teaspoon of salt and the pour one cup of the hot boiling water. Cover with plastic saran rap and set a side.
2. Add the defrosted or freshly cut corn into the 1.5 cups of broiling water.  Cook the freshly cut corn until soft.  For the defrosted corn, add it into the broiling water and then drain well and dry.  (This method allows the corn to loose the frozen taste.)
3. Uncover the plastic wrap from the bulgur, add in the pomegranate molasses, lemon juice, extra virgin olive oil and mix well and set aside for 5 – 10 minutes to allow the bulgur to absord the flavors.
4. In the meantime chop and dice the red onion, tomato and parsley.
5. Into the bulgur mixture, add in the corn, red onion, tomato, parsley, and salt for taste.  Mix well and throughly.
6. Pour into a nice serving bowl, cover and chill several hours.  Can serve at room temperature as well.

*Fine & coarse bulgur is available at A&D Food Market & many Middle Eastern or Natural foods stores.
*The salad can be made a day in advance.

Ramadan or Ramazan as we say in Turkish is a special time of the year, it is a test of will, self confidience and most of all being grateful for what one has in their lives.  Fasting – is to abstain oneself from food or eat very little or to not certain types of food.  When we do this, we truly understand the need of food in our bodies.

Table Sampler of Mejdool Dates, Pastirma, Black Olives, Meroli Olives, Feta Cheese 

Food is what empowers us and gives us energy, that is why for Iftar (breaking of the the fast) we cook several different types of foods.  These are the foods that we will share with our families, friends and neighbors. As the meaning and feasting of Ramadan has evolved, we tend prepare and cook traditional to non-traditional recipes.  Whats most important is understand is we must share, learn and be grateful.

Ramadan Around the World

Iftar Menu was specially prepared for Saudia Arabia TV KSA2

Red Lentil Soup - my first & favorite choice – Recipe Here
    

Salad - a nice green leaf salad with carrots & red onions - Recipe Here

Purslane Salad – Recipe Here

Lamb Shoulder Vegetable Stew – Recipe Here

Spiced Basmati Rice with Chicken – Recipe Here
 

Lemony Bulgur Pilaf – Recipe Here
 

Desserts – Recipe Here
Kataif 
 

Vanilla Pudding

A traditional Turkish meal is never complete with out a salad, it sort of completes a table in our mind or may that’s just what we are accustomed to.  The salad could be simple as couple of chopped cucumbers & tomatoes mixed with light dressing of oil, salt and lemon juice.   Simply put its a must!

Our salad are never eat before a meal, rather we like to have it accompanied with the meal.  It sort of refreshes the mouth in between each bite.  Next time, try it and you might be surprised to find that its actually quite refreshing.

GREEN LETTUCE SALAD WITH GRATED CARROTS
                  a simple Turkish salad

Ingredients

• 1 head of lettuce (green leaf, red leaf, romaine or a simple iceberg) washed, drained & cut
• 3 carrots – peeled & grated
• 1 small red or yellow onion or shallots
• 1 tomato – optional

Dressing

• 1/4 cup of olive oil
• 1/2 a lemons juice
• salt

Preparation

1. Wash, dry and cut the lettuce, peel and grate the carrots. 
2. Cut the small red onion to long slivers and dice the tomato.
3. Prepare the dressing – simply mix all the ingredients in a small bowl.
4. Place the lettuce, grated carrots, diced tomatoes and cut onion in a serving bowl.
5. Pour the dressing over the top. Mix well and serve!