|Recipe Source: Adapted from Yotam Ottolenghi’s Plenty
Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: tomatoes, cucumber, parsley, mint, spring onions, lemon, chilli, garlic
|What to do
- Set out your equipment and ingredients.
- Peel and finely chop the onions.
- Juice the lemon.
- Chop the parsley leaves.
- Finely slice the spring onions.
- Deseed and finely chop the chilli.
- Peel and finely chop the garlic.
- Saute the onions in the olive oil over medium heat in a medium-large saucepan until translucent.
- Add the tomato paste and stir with the wooden spoon for 2 minutes.
- Meanwhile, chop the tomatoes and add them to the pan and simmer on low heat for a further 4 minutes. Add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.
- Add the molasses, lemon juice, parsley, spring onions, chilli, garlic and some salt and pepper. Stir well, then set aside until the dish reaches room temperature. Taste and adjust the seasoning.
- Peel and chop the cucumber (if using).
- Chop the mint leaves.
- Spoon the kisir onto serving dishes and flatten it out roughly and scatter with chopped cucumber (or pomegranate seeds) and mint.