Kisir

Ozlem Warren associates kısır with southeastern Türkiye and recalls it as a welcome for guests in Antakya and Gaziantep. This account follows her fine-bulgur salad with fresh vegetables and sour pomegranate molasses.

Fine bulgur is kneaded with salt, black pepper, red pepper flakes, tomato paste and chopped onion. Red pepper paste is an optional addition, and hot water softens the mixture as it stands.

Lemon juice and concentrated sour pomegranate molasses are both used in this selected recipe. They are kneaded into the bulgur with extra virgin olive oil.

Chopped tomatoes, spring onions and flat-leaf parsley complete the mixture. Warren describes bulgur that has absorbed the water while keeping a dry consistency.

Her serving options include a bowl of salad or small balls shaped with wet hands. This account selects the balls, refrigerated until needed, with lettuce leaves and optional pomegranate seeds for serving.