Turkish Kisir Our receptionist shares her recipe for Turkish kisir for you to try during your time at home. It's her family's favourite! Its zingy, spicy and fresh taste will excite your palate and its vibrant colours will brighten up your table. serves: 6 as a starter prep: 20 min cooking: 0 min Ingredients 300 g / 1½ cup medium bulgur wheat 2 tbsp of tomato paste 25 Cherry tomatoes or 3 regular large tomatoes 1 small cucumber, diced finely 1 banana pepper, diced finely 2 spring onions, white part finely sliced 2 tbsp / 30 ml pomegranate molasses 3 tbsp / 45 ml extra virgin olive oil 2 tsp sea salt + more to taste 3-4 level tsp pul biber (Turkish chilli) / other mild chilli will do freshly ground pepper, to taste seeds from ½ pomegranate 40 g of hazelnuts, lightly toasted (optional) handful of fresh mint, leaves finely shredded handful of fresh parsley, finely shredded Method Boil a kettle of water, you will need about 700 ml to pour over bulgur wheat. The best ratio in my opinion is 1 volume of bulgur wheat to a bit less than 2 volumes of water. Place bulgur wheat into a large bowl, pour boiling water over it and cover immediately. Let it sit for 20 minutes without taking the lid off. If you are using regular tomatoes, deseed them first and then chop into a fine dice. Plum tomatoes can be diced without deseeding as they contain much less water. Mix tomato paste, olive oil and pomegranate molasses together. Once the bulgur wheat is ready, mix oil/tomato paste/pomegranate molasses mixture into it. Use your hands to incorporate it well. Now mix in diced veg, chopped herbs, hazelnuts and most of the pomegranate seeds. Season with salt, pepper and chilli. Start off with 1 level tsp of salt, taste and add more if needed. Let it stand for about 20 mins for the flavours to marinate. Serve sprinkled with extra pomegranate seeds and a few whole mint and parsley leaves. Notes Pomegranate molasses have a sweet-tangy taste. If you cannot find any, substitute it with lemon juice and a tiny bit of maple syrup.