Kisir: (serves 4, as lunch)
- 150 gr bulgur
- 150 ml boiled water
- 2 spring onions, in rings
- 1 tomato, in small cubes
- lemon juice
- 1 tbsp tomato paste
- fresh chives, parsley and dill, chopped (if you don't have all, just use what you have)
- salt and pepper
Put the bulgur in a bowl and pour the water on top. Cover the bown and leave it until the bulgur has absorbed the water. Stir it loose with a fork.
Heat some oil in a pan and bake the spring onions shortly together with the tomato paste. Add this mixture to the bulgur. Stir through so all the bulgur gets a red color. Then add the tomato.
Now from this point on it is all about the tasting. Add the fresh herbs, a bit of each and some lemon juice. Stir and taste. Also add some salt and pepper, if desired. The lemon juice makes all the difference, because it brings the flavours to life.
Place the salad in the fridge and leave it there for a few hours so the flavours can develop.