Kisir

Name: Kisir
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 5 1/2 ounces bulgur; 2 beets, trimmed, cooked and peeled; olive oil; 1/2 teaspoon balsamic vinegar; 2 green onions, finely chopped; 3 italian parsley sprigs, finely chopped; 2 -3 fresh thyme sprigs, leaves picked and finely chopped; red pepper flakes, to taste; 1 teaspoon pomegranate molasses

Submitted by sheepdoc

"Turkish tabouleh"

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Ready In:: 2hrs 15mins
Ingredients:: 9
Serves:: 4

ingredients

5 ¹⁄₂ ounces bulgur
2 beets, trimmed, cooked and peeled
olive oil
¹⁄₂ teaspoon balsamic vinegar
2 green onions, finely chopped
3 italian parsley sprigs, finely chopped
2 -3 fresh thyme sprigs, leaves picked and finely chopped
red pepper flakes, to taste
1 teaspoon pomegranate molasses

directions

To cook beetroot, wrap them in foil and roast in a preheated oven at 400°F for 1–1½ hours. Peel once they are cool enough to handle.
Bring 1 1/4 cups water to the boil in a saucepan, and add the bulgur. Cover and cook over low heat for about 10 minutes, then set aside.
Purée one of the beets in a blender or food processor with a little olive oil and the balsamic vinegar. Dice the other beet, and add the diced beet and the purée to the bulgur. Next, add the spring onion, parsley, thyme, a pinch of chilli flakes and a good pinch of salt. Stir through, then add the pomegranate molasses and a little more olive oil. Stir through again, and serve cold.