Kisir

 

Recipe Source: Adapted from Yotam Ottolenghi’s Plenty

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  tomatoes, cucumber, parsley, mint, spring onions, lemon, chilli, garlic

Equipment

  • metric measuring spoons & jug
  • scales
  • chopping boards & non-slip mats
  • 1 medium knife
  • medium-large saucepan
  • wooden spoon
  • juicer
Ingredients

  • 2 onions
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 4 medium tomatoes
  • 350 ml water
  • 400 g medium bulghar wheat
  • 1½ tsp pomegranate molasses
  • 1 tbsp lemon juice
  • 6 tbsp chopped parsley leaves
  • 3 spring onions
  • 1 green chilli
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 small cucumber (or pomegranate seeds)
  • small handful mint leaves
  • sea salt and freshly ground black pepper
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.
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