Turkish kisir with red peppers and tomatoes from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 144) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salad chills for a few hrs before serving. Can substitute "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses; and boiled vine leaves for romaine lettuce.

  • FoodieOne on October 03, 2016

    p.144. I do not add water when grinding the peppers. Grate the tomatoes over a bowl to capture all the juice. The pepper paste freezes well, so I make it if I have red peppers that need to used. This dish has been a crowd pleaser around my table for 20 years.

  • Breadcrumbs on July 21, 2015

    p. 144 - Delicious! I’ll chime in with my praise for this dish as well. I especially loved the red pepper sauce. I used a jalapeno in mine but it didn’t impart any discernable heat IMHO. I added extra Aleppo pepper to compensate. We thoroughly enjoyed this. I served it with torn pieces of iceberg lettuce so folks could scoop if they wished or, use the spoon to serve. I tasted the dish warm, cold and at room temp and I preferred it warm. It was also great at room temp but I feel the dish loses something when it’s chilled. The tomato-grating tip on CH (cup tomato in palm of hand to grate) worked beautifully. This salad will make repeat appearances throughout the summer this year. I served this with a grilled lamb dish from Morito that was equally delicious. Photo here: http://chowhound.chow.com/topics/1017980?commentId=9649836#9649836

  • L.Nightshade on July 15, 2015

    I made this for a party with several small dishes for nibbling and noshing while standing around toasting. I was glad I started it the day ahead, as my bulgur was gravelly hard after the initial moistening period plus several hours of cooling with the remaining ingredients. It was perfect the next day. Perhaps my bulgur was not sufficiently fine, but it all worked out in the end. I did use Aleppo pepper, and could have used more, but due to its current scarcity, I tend to be sparing. So I amped it up with a touch more pomegranate molasses, salt, and lemon juice. Even before assembly, I felt, as written, there was too much bulgur in proportion to the other ingredients, so I put some of the bulgur aside and was glad I did. (It will work well in meatball with my leftover lamb from another recipe.)

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