Kisir
Encyclopedia
Kısır is a traditional Turkish
Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...

 side dish made from fine bulgur
Bulgur
Bulgur is a cereal food made from several different wheat species, most often from durum wheat. In the United States it is most often made from white wheat. Its use is most common in Middle Eastern cuisine, Iran, Turkey, Greece, Armenia and Bulgaria...

, parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...

, and tomato paste. The main ingredient, bulgur, is a cereal food generally made from parboil
Parboil
Parboiling is the partial boiling of food as the first step in the cooking process.The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs...

ed durum
Durum
Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today...

 wheat. For kısır, a finely grounded bulgur, unlike the coarse bulgur used for pilav, or sometimes couscous
Couscous
Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...

 is used. Common additional ingredients include parsley, tomato paste, onion, garlic (in some regions), sour pomegranate juice (in southern regions of Turkey
Turkey
Turkey , known officially as the Republic of Turkey , is a Eurasian country located in Western Asia and in East Thrace in Southeastern Europe...

) or lemon, lettuce leaves, cucumber, and a lot of spices. It has a reddish color due to tomato paste admixture. It can be eaten cold and used as a salad or meze
Meze
Meze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals....

.

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