tag:blogger.com,1999:blog-32011247.post8890191035439169458..comments2024-03-07T11:19:48.647-08:00Comments on Almost Turkish Recipes: Turkish Tabbouleh (Kısır)Burcuhttp://www.blogger.com/profile/03291775178560434313noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-32011247.post-1201993387412479862019-09-06T20:23:08.236-07:002019-09-06T20:23:08.236-07:00The recipe is the same. I changed the picture.The recipe is the same. I changed the picture.Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-33882260635372963282019-08-16T17:46:47.349-07:002019-08-16T17:46:47.349-07:00Did you recently change this recipe slightly? Do ...Did you recently change this recipe slightly? Do you have the older version too?Anonymoushttps://www.blogger.com/profile/00090741491413348952noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-58283975926325778002013-02-19T00:41:41.164-08:002013-02-19T00:41:41.164-08:00Thanks for your recipe on Kisir! Have eaten this d...Thanks for your recipe on Kisir! Have eaten this dish many of times, as most of my friends are Turkish. Now I got to make it at home for myself. I did some changes and added an extra tablespoon of both the pepper and tomato paste, added 1/2 cup of red cabbage and diced cucumbers. Left out the banana peppers, and only added 1/2 tsp of chili flakes. Other than that, this dish is great.. its colorful and full of flavour. Thanks again!Sarahttps://www.blogger.com/profile/14742200362641522229noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-35558903860128135412011-12-09T22:13:09.907-08:002011-12-09T22:13:09.907-08:00Very delicious, thank you! I did triple the tomato...Very delicious, thank you! I did triple the tomato paste and lemon juice though, it didn't look as red or tangy as I'm used to otherwise. I'm from izmir, maybe that' s how we do it, I am not sure. I have difficulty finding red pepper paste though. Even middle eastern shops, they do not carry it. Do you order yours online?Baharnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-10318129785595915102011-07-21T02:48:34.015-07:002011-07-21T02:48:34.015-07:00thanks for this recipe. I had this when I lived in...thanks for this recipe. I had this when I lived in Istanbul at Ciya and it was amazing, yet we haven't been able to find another place as good in London until we visit Antepelier on Green Lanes last week. What a find! I totally recommend it if you're ever in London. Your space here is great by the way...!Adam and Theresahttp://yogikitchen.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-80340315388720534272010-11-10T18:54:19.324-08:002010-11-10T18:54:19.324-08:00Thank you!Thank you!Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-63629341181162770072010-11-10T18:21:45.731-08:002010-11-10T18:21:45.731-08:00Hi,
Just wanted to say thankyou for this recipe....Hi, <br /><br />Just wanted to say thankyou for this recipe. Fantastic recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-9198808638575014442009-12-22T10:23:38.877-08:002009-12-22T10:23:38.877-08:00Angie-Not usually, but sometimes bulgur might vary...Angie-Not usually, but sometimes bulgur might vary in its need for water like rice. Especially if you're using coarse bulgur. You can keep adding hot water and let it sit for 10-15 minutes, I guess, until it gets soft. Kisir is best when it's made with fine bulgur which would cause less or no problems.Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-29219949224328788172009-12-21T16:57:02.423-08:002009-12-21T16:57:02.423-08:00My aunt use to do this recipe when i visited her i...My aunt use to do this recipe when i visited her in Turkey but instead of putting the tabbouleh on the leaves of lettuce she used to chop up the leaves and add them to the recipe, so you would eat it with a fork. I was looking for this recipe since i didnt exaclty get it from my aunt so thank you!<br /><br />One question: The bulgur is still kinda hard after the 2 cups of hot water. What should i do? I added more water but still kinda hard. <br /><br />Angie-Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-12569528214605901042009-08-11T21:35:08.171-07:002009-08-11T21:35:08.171-07:00Wow, this is wonderful! I was able to find pomegra...Wow, this is wonderful! I was able to find pomegranate molasses a few months ago at a gourmet market, and it has the most wonderful presence in this. <br /><br />I also got ambitious over the weekend and made Turkish red pepper paste. I don't know how authentic is but it tastes wonderful! I think it really added a lot to this tabbouleh and this will be my preferred recipe from now on. I'm taking half of this over to a friend's house tomorrow and I'm sure she'll love it, too.Luanahttps://www.blogger.com/profile/13409256262064119895noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-34526846416987785732009-07-18T05:51:39.083-07:002009-07-18T05:51:39.083-07:00Thank you very much for this recipe. I made it, lo...Thank you very much for this recipe. I made it, loved it posted it.. I am a BIG lover of Turkish food & Kisir is something i never give a miss when i am visiting any turkish restaurant.. now i can make my own!Somahttp://www.ecurry.comnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-28522600004158990592009-04-28T07:40:00.000-07:002009-04-28T07:40:00.000-07:00Great Kisir recipe. I have been looking for a good...Great Kisir recipe. I have been looking for a good one for a long time while living here in Turkey. This one is the best by far, just the right amount of extra spice.<br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-70386766242533378502009-03-27T03:05:00.000-07:002009-03-27T03:05:00.000-07:00Burcu hanim, merhaba! Verdiginiz Kisir tarifi icin...Burcu hanim, merhaba! Verdiginiz Kisir tarifi icin cok tesekkur ederim. Dun yaptigim Kisir Turkiye'de yedigiklerimden hic mi hic kotu degildi. Ellerinize saglik.Janarhttps://www.blogger.com/profile/02527306171102444623noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-68433078639984798542009-02-02T13:29:00.000-08:002009-02-02T13:29:00.000-08:00Cracked bulgur is on of the best sources of fiber,...Cracked bulgur is on of the best sources of fiber, protein and pottasium. All the added items to the kisir make it even healthier - pom sirup, olive oil, parsley, pepper, and tomato are definitely must for healthy living. I roll it into a romaine leaf like a cigar. It is a great apetizer to any meal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-55754614885352318362008-11-12T02:31:00.000-08:002008-11-12T02:31:00.000-08:00oohh i forgot to mention..i suffer from raw onion,...oohh i forgot to mention..i suffer from raw onion, so what i did was instead of rubing the onion slices with salt i fried them in some olive oil till they were soft. yum i love kisir!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-68237813150947953862008-11-12T02:25:00.000-08:002008-11-12T02:25:00.000-08:00hey burcu,i love kisir and kisir loves me! thanks ...hey burcu,<BR/>i love kisir and kisir loves me! thanks for this recipe, its a litle diff to how i made it in the past, i like it more. thanks once again for this site, i refer to it daily lol<BR/><BR/>NancyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-74812375855938313922008-07-22T20:35:00.000-07:002008-07-22T20:35:00.000-07:00Tre- Wıth 2 cups of bulgur, this would serve 4-6 p...Tre- Wıth 2 cups of bulgur, this would serve 4-6 people.Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-33979462984319428552008-07-22T20:14:00.000-07:002008-07-22T20:14:00.000-07:00How much is a serving of this dish? How many serv...How much is a serving of this dish? How many servings does it make?<BR/><BR/>-Tre <BR/><BR/>P.S. I made it and it is quite good! Thanks for the recipe. I know my Turkish boyfriend is going to be really excited about it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-25961354168484463062008-05-05T05:51:00.000-07:002008-05-05T05:51:00.000-07:00I followed this receipe this weekend and my husban...I followed this receipe this weekend and my husband who is not so keen on tabbouleh really loved kısır. So thank you very very much. I will definitely make it again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32011247.post-81247324078231641112007-06-05T16:38:00.000-07:002007-06-05T16:38:00.000-07:00Anh: it'll be great with lamb chops.Maria Helene: ...Anh: it'll be great with lamb chops.<BR/><BR/>Maria Helene: I hope you like it!Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-5374836744771562962007-06-05T03:00:00.000-07:002007-06-05T03:00:00.000-07:00What a great dish and fabulous combo. I´ll put it ...What a great dish and fabulous combo. I´ll put it on my must try list. :)Helenehttps://www.blogger.com/profile/02808002506952071257noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-48113614824946968052007-06-04T15:46:00.000-07:002007-06-04T15:46:00.000-07:00This is so good Burcu! I'm thinking to make this t...This is so good Burcu! I'm thinking to make this to go with my grilled lamb chop this week. It will be a great combo I think.Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-65267720591509815132007-06-04T07:32:00.000-07:002007-06-04T07:32:00.000-07:00Pille: I've heard of Roden's book but never had a ...Pille: I've heard of Roden's book but never had a chance to look at it. I guess I should. <BR/><BR/>Kalyn: Thanks for the compliments. I hope you like it when your try.<BR/><BR/>Lydia: Seriously, why do they even sell dried parsley flakes?<BR/><BR/>Kate: I'm glad you enjoy the blog. For 18th century Ottoman recipes, you may want to see Yerasimos' book "500 Years of ottoman Cuisine." She has recipes taken from 16th, 17th, 18th, and 19th century manuscripts.Burcuhttps://www.blogger.com/profile/03291775178560434313noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-78693523451729002052007-06-04T06:56:00.000-07:002007-06-04T06:56:00.000-07:00Greetings! This is my first time on your blog and...Greetings! This is my first time on your blog and I'm enjoying it very much. My husband and I are historical re-enactors for the 18th century and we portray displaced Turks from the Ottoman Empire who find ourselves in the service of a master shipbuilder. Part of the fun of re-enacting is trying foods from the 18th century. We've sampled many European dishes and are eager to try traditional dishes from the Ottoman Empire. Your blog is proving very helpful!Katehttps://www.blogger.com/profile/05961614872895512970noreply@blogger.comtag:blogger.com,1999:blog-32011247.post-6310487326255222852007-06-03T09:02:00.000-07:002007-06-03T09:02:00.000-07:00I love adding the hot and spicy taste to bulgur! A...I love adding the hot and spicy taste to bulgur! And yes, fresh parsley is a must. (Why do they even sell dried parsley flakes?) Thank you for sharing your recipe.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.com