maandag 25 november 2013

Kisir (Kopie)

This is one of the most delicious, yet simple, recipes in Plenty, with a picture by Jonathan Lovekin that didn't make it to print.

Serves 4
2 large onions, finely chopped
90ml olive oil, plus extra to finish
2 tbsp tomato purée
4 medium tomatoes, peeled and chopped
120ml water
400g medium bulghar wheat
1½ tsp pomegranate molasses
1 tbsp lemon juice
6 tbsp chopped parsley
3 spring onions, finely shredded, plus
extra to finish
2 fresh green chillies, deseeded and finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
seeds from 1 medium pomegranate (about 120g)
handful of mint leaves, some whole and some roughly shredded
salt and black pepper

Place the onions and olive oil in a large pan and sauté on a medium heat for about 5 minutes, or until translucent. Add the tomato purée and stir with a wooden spoon for 2 minutes. Add the tomatoes and simmer on a low heat for a further 4 minutes. Now add the water and bring to the boil. Remove immediately from the heat and stir in the bulghar.
Next, add the molasses, lemon juice, parsley, spring onions, chillies, garlic, cumin and some salt and pepper. Stir well, then leave aside until the dish reaches room temperature or is just lukewarm. Taste it and adjust the seasoning; it will probably need plenty of salt.
Spoon the kisir onto serving dishes and flatten it out roughly with a spoon, creating a wave-like pattern on the surface. Scatter pomegranate seeds all over, drizzle with oil and finish with mint and spring onion.

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