How to Make KISIR, Turkish Version Of Tabbouleh | An Incredibly Delicious VEGAN Appetizer Recipe! 🌱

Today, we're making a mouthwatering vegan appetizer that is perfect for any gathering: Kisir, the Turkish version of Tabbouleh! 🥗🇹🇷 Learn how to create this incredibly delicious and healthy dish packed with fresh herbs, tangy pomegranate molasses, and fine bulgur. Trust us, once you try this recipe, you'll want to share it with everyone! Let's dive into the world of flavors and create a scrumptious vegan treat together. 😋
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KISIR RECIPE
1,5 glasses(2 cups,350 gr) fine bulghur wheat (widely known as couscous)
2 cups(530 ml) water
220 gr spring onion(1 big bunch)
200 gr parsley(1 big bunch)
5-7 sprigs of fresh mint
1.5 heaping tablespoons tomato paste
1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
½ teaspoon black pepper
1 teaspoon salt
1,5 heaping teaspoons cumin
6-7 tablespoons olive oil
5 tablespoons pomegranate sour (pomegranate molasses, juice or you can use lemon juice as well)
Lemon
Lettuce
• First, put 2 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
• Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs fresh mint. Make thinner slices for the white part of the onions.
• After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoon of tomato paste, 1.5 tablespoon of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoon of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance saltiness. Mix it until all ingredients come together.
• Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
• Add 5 tablespoons pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
• Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
• Lastly, squeeze lemon juice on top and add lemon slices on side for the people who wants their Kısır with more lemon.

[@theresesing738]

I love the way you honor the Ancestors and cultural beauty around food. Also, I am Native American and Eastern European descendant, and I am touched that you honored my Native Ancestors by acknowledging the contribution of the tomato from our lands to yours🙏

[@Refika]

Thank youuu soo much.. 🙏❤️

[@bonniematthews2500]

I love that too!! Here in the USA we get the tidbits of Turkish food but cool to see these videos and learn the authentic way and the way to pronounce things!

[@zeinababdelrahmankhalil231]

Actually all of you makes our days worth while, I like the history part and music and part of sceenes of films, this the first time for me to see it,thank you so much I have grown acustomed to your awesom videos not only for cooking but to keep me company through the days, I'll seize this opportunity to introduce myself, I am an Egyptian lady lives with my son n his family,wife n two grandsons, thank you all for a wonderful time I spend with your videos, love u all n salam

[@lq8978]

I'm Irish, I live in Germany. I love Turkish food. Im going to try all these recipes. Thank you for posting you videos in English!

[@orchepiaviolinviola]

Hello from San Diego, California! I just discovered your channel today and I love it! I wanted to learn more about Turkish cuisine, because I recently received my Ancestry DNA test results back, and I learned I am part Turkish! I think I may have subconsciously knew I was Turkish, because I enjoy all of the ingredients! I also just eating a lot of vegetables. ☺️ Luckily, I have an array of Middle Eastern grocery stores to shop from in Southern California. Please keep making your amazing videos! Your new fan, Elizabeth

[@Refika]

Oooo elizabethyou are the sweatest.. hope after this covid is over you come to these lands to fell weather you feel connected in another way too.. 😘🙏🧿🙏

A Turkish woman talking about Japanese Miyazaki and Italians while doing middle eastern/anatolian food in English. There must be more multicultural people such as Refika and share their knowledge with us!

[@Refika]

Now my cheeks are blushing..

[@GrumpetteJV]

Bestest comment!!! I so agree!

[@pulap1]

So true and now it has indian taste also ,in India we called it" Daliya" and eaten by small kids to old ppl , jus loved her

[@mehdisolanki8905]

@@Refika Hi In India Olive Oil Very Costly So we use any other oil???

[@mehdisolanki8905]

@@Refika India We Call It "Daliya"

[@ramonajordan3875]

My favorite part was when you said you needed to transfer the energy of your hands to the food. Yes, yes, yes! I'm from the southern part of the United States. My whole family uses our hands. We nurture with food. It's a lovely way to share love. Namaste.

[@J_A_R007]

Ah lovely, Namaste is is an Indian greeting. Turkey is predominately Muslim. 🥰

[@ramonajordan3875]

@@J_A_R007 , yes and I'm an American using it. That's the point. Namaste is a term that abridges cultures and beliefs.

[@milliec4716]

Merhaba. Thanks for the Turkish food cooking videos in English. It really helps me learn how to cook for my husband who is Turkish and I’m Canadian/Filipina. It was hard for me to learn from his family cooking when they tried to teach me when i was there on vacation because they don’t speak English. Please keep the videos coming. Tesekkurler.

[@crafthag6736]

This is my first Turkish dish and it was outstanding!!! I really enjoy your informative and entertaining videos. I’m looking forward to making many more of your dishes. Thank you, from your new friend in Nashville, Tennessee.

[@emelfretwell8425]

Just shared this recipe with my friend who's from Mauritius. She loved KISIR after eating it in Turkish restaurant and asked me the recipe. I thought Refika might have it in English. When someone asks a recipe, I always shoot your videos. Perfect.

[@denimacaz]

This looks AMAZING! I’m making it tomorrow. Thank you for remembering us vegans as you share the wonderful flavors that Turkey has to offer! 😋

[@edoshistackomoro3447]

Much love and admiration from the west coast of Canada. You are a great ambassador to your people and your region of the world!

[@dr.stacey7283]

You’re so lovely!! I’ve made your Hummus, Doner Kabob’s (Turkish way!!), and am looking forward to making this too!! Looks perfect for the hot weather! You’re ray of love and light during troubling times. Love all the camera work, editing, fun music and video clips too!! All my best from the beautiful coast of North Carolina USA Judy

[@ecem.turkoglu]

Really life saving for hot weather. I also do it when I go on a road trip, because it is delicious, it feels full for a long time and does not disturb the stomach. But if you are going to do it, I definitely recommend you to find pomegranate syrup from somewhere because I think it is what gives its real taste. I like to eat with spoon, not lettuce, but you can try and find your style. I also put roasted onions for flavoring, but this is not for everyone. Also, as Bahar says, the taste gets better in time, so I suggest you to do it a couple of hours before eating.

[@pizzafreak1012]

Its called kebap in turkish... What is kabob 🤣🤣🤣

[@ismata3274]

Indeed, it's a good dish for picnics. And you can carry fine grain bulgur, pomegranate molasses, a small portion of oil and tomato paste, and a few tomato and cucumber with you, and when you're staying in a hotel and don't want to go out to eat, you only need hot water. And a bowl. Was our go to food at boarding school. Easy to buy and keep(not tomatoes and cucumber, but you can buy them easily as needed, and you can opt to forgo them) ingredients in a dorm closet without a fridge. Definitely much more healthier than cup noodles. I eat those too when needs must, but if I have ten minutes, it's kısır. Not that much time it's cup noodles but without it pocket ingredients, only noodles and pasta sauce. Highly recommend it.

[@kerstinbraun9102]

I'm hooked! This is so inspiring! When I was younger I never cared much about cooking, but since I went vegan, I do a lot of cooking and exploring new recipes. Thank you for expanding my range of favourite yummy food...

[@Bobbnoxious]

I look forward to Saturday mornings thanks to you, Refika. Your recipes and warm personality keep me full and satisfied, at least in my brain

[@chrisboggs4262]

I made this as a quick and light dinner tonight. When I started out I thought it would be good - but I had no idea. This is AMAZING. Thank you!

[@sohooutdoors]

There is a whole day dedicated to this dish by Turkish ladies which we call " kisir gunu " ( kisir day ) where they gather and make various of dishes and pastries. As kids we loved this day growing up as we could eat authentic Turkish food almost every week. You just realize how valuable this was when you grow older and live elsewhere :)

[@rross4467]

I see Turkish I subscribe. Lots of love from Bulgaria ❤️

[@GeorgianaMicu-c6x]

Same 😅 Love from Ro

[@kathleenkaar6557]

I have fallen in love with you and your channel Refika (and Bahar). Your recipes are so healthy, easy and delicious! You are funny, engaging and sincere. So appreciate that! Thank you for sharing your passion!

[@s.d.berquist6866]

This looks fantastic. I'm in Great Lent right now and need another delicious vegan dish that is not boring. This is definitely NOT boring! Thank you, Refika!

[@shreedevinair-pal9594]

Just saw this, Refika. Love your recipes. I'm from India and we have all kinds of dishes, some quite similar to turkish ones, but this we do not have. Love your warmth and passion for food.

[@teri526]

I love this episode. I just learned so much about things that are so important about the nutritional and digestive qualities of the food. I love your grandfather's copper pot. You designed that knife? Great.

[@kirbyesque]

I’m not sure how I lived without kisir. So so delicious. 🙏 thank you!!

[@Refika]

Hahahaha :D you made us laugh! Enjoy dear ❤

[@thomaspomeroy5678]

I would love to see more vegan foods. This looks delicious. I have really been enjoying your channel.

[@shraddhanair5492]

Saw this video again today just because I bought bulgur for the the first time in life. I didn’t have any of the ingredients so I made my version of kisir. I had an amazing mushroom gravy (semi dry?) with me that was leftover so I soaked bulgur 90% and then mixed it with the gravy and kept it covered for another 10 mins. The bulgur was swollen a bit more and it soaked up the nice gravy flavour. It’s just amazing. Thanks Refika ❤

[@aidakiani3356]

I love all your recipes, oh my goodness. The way you explain it the way you taste and eat your food omg love it and thank you 😘

[@vidyajayaram540]

Hi I'm from India 🇮🇳 and I am a big fan of you and the way you exhibit your dishes it's mind-blowing love you ❤️😘

[@jeanneamato8278]

I am definitely making this. I love the way you describe things. You can order pomegranate syrup from amazon

[@susanscovill6817]

A new life is beginning. Yes. A new life in my kitchen!

[@Refika]

we all are very thankful and happy and proud to be a part of it.

[@nilofarainarkar8851]

I just love,the way you speak and your all dishes are delicious,and i enjoy watching,God bless you.

[@maiacorbin7879]

This looks so good! I love couscous and taboleh but the tomato paste mixed in isn't something I've tried yet! My boyfriend just started growing mint, coriander, and basil in a fish tank hydroponicly and I'm excited for an excellent way to use some herbs =) I'll have to look for bulgur 🌾 PS pomegranate syrup is my favorite new ingredient, I first heard of it in a Persian dish and it changed the way I think about cooking entirely

[@kcl060]

I can't even eat gluten, but I watched anyway because your videos are always great. This one did not disappoint. I learned so much, as always. Very interesting. Love that knife too!

[@linaignatova]

Superb recipe! I'm sorry I'm putting off doing this for so long. Its fresh, light, incredibly delicious! Thank you!

[@johnnymccracken5701]

I must admit , I don't care for cuscus but I must try this recipe it just sounds so good. Thank you and keep them comming.

[@joss.5157]

You are a beautiful soul, thank you for the time you put on doing videos 🙏❤️

[@alhaanfatima]

Just love all the details you add...makes the recipe more authentic.and meaningful.

[@yvonnewhitehouse]

I never tasted Turkish food till I found your videos. I LOVE it!!!! And I love your videos. Thank you - you are a star!

[@laurieashley4306]

Made this about 5 times now. Everyone loves it. I love your channel!

[@jamesvoigt7275]

Bulgur is such wonderful food. I prepare more than I need by soaking 1 part bulgur in 2 parts water, with salt to taste, for 24 hours on my kitchen counter. Then I refrigerate until needed. I have only coarse bulgur readily available to me, and it works for almost everything I want to make. I love knowing that even if there is no power for cooking, bulgur can still be prepared in simple ways. I love the background you gave on preparing bulgur before it comes to market. Even when we choose simple foods, somebody has done a lot of work in preparing them before they even reach our homes. You are a delight to watch.

[@rijubhatia9821]

Just love your recipes. Your videos are so informative and entertaining at the same time. Lot of effort has been put into them. Keep up the good work

[@stephaniepresley8298]

Love your energy and your caring soul.

[@chris-8092]

I enjoy watching your videos so much. You're knowledgeable and I really like the tips and the history you tell us. It's so interesting. Now I have 3 packets of bulgur in my pantry and I am very much inspired to make Kisir

[@br8541]

I discovered your channel from suggestion feeds and I love you guys beautiful food from the heart and funny. Cannot wait to come visit Turkey when all this pandemic is over. Lots of love

[@daphneschultz8330]

I love your energy! I love your passion for food! I love your videos!

[@ambrosiaamore9860]

Excellent recipe. Beautiful English and awesome enthusiasm 👏👏👏💞💞💞.

[@TheCalheart]

I am going to make this dish today. It is summer and very hot here in South Mississippi, so this "no cook" dish is perfect!

[@gyanendra2004]

Refika it’s always great to see you cooking, I do love cooking. As a multicultural food journey, in India we share a lot of cuisines in common which came there 1000s of years ago and now became Indian food, and enjoying it when Living in Japan it completely different. You are lovely and at best the way you make it.

[@Refika]

Ooo thank you soo much.. lots lots of love 😘

[@gyanendra2004]

Refika's Kitchen Welcome, if to plan to come Tokyo it will be great to see you. 🙏😊

[@gemeaux2450]

Hi Rafika . I'm a big fun of your channel ; i'm Tunisian and i love the Mediterranean gastronomy. But allow me to "correct" something : Bulgur = is "Borghol" in Arabic and French languages and it's from wheat /corn while "Couscous" is from semolina : they are "two different product" . The "Tabouleh" could be prepared from : "Couscous" or "Quinoa" or "Borghol =bulgur (in Turkish ). The most delicious "Tabouleh " is prepared by "Borghol" and its name in that case become "Kisir"/ "al kissir" and this type is spread in Anatolia , The Caucasus, The fertile Crescent (the Northern East of Irak , Upper Syria and Lebanon) . 😉

[@eduscapes3005]

Refika is my fave all time Turkish chef! I even live not far from her here in lstanbul!!!!❤

[@angelaharding1197]

I love this I have eaten it in Adana Turkey has the best food my very favourite food is Içli Köfte

[@tugbabayraktar4437]

Hello, I live in Germany but my roots are in Turkey. you can find all this things in a turkish supermarket.( the Paste ,bulgur or the pomegranate sour) You can find Turkish supermarkets in all big cities in Europe ( sometimes in small cities too)

[@taiwangodai1]

Had it in Istanbul in February! Came back to NYC just in time for the lock down.. miss, miss , miss the taste! Will try to make this! Thank you!!!

[@serenityspaajax]

I like the way you explain everything about their back ground & then cook. I love to cook & know learning Turkish dishes inspired by you.You are an amazing chef your dishes are easy to make. Keep the good work.I am from Pakistan but know living in Toronto.

[@nellab8486]

What caused those 55 dislikes? She is nothing but a pleasure to watch and listen to ! Great knowledge

[@Refika]

Hehehe thank youuu..

[@bluejay2309]

Hi from Canada. This looks delicious and I will be trying the recipe. I made your hummus recipe and it was awesome! Thanks! Love watching you and Bahar. 😊

[@cjpassey]

You are making me love Turkish food! Thank you for these easy recipes. I share them with my family.

[@demetaskar4130]

I am proud of you Refika...Finally 👏👏👏 Turkish cuisine is delicious and finally someone is sharing these delicious ingredients with the world. Keep up the good work. Thank you so much to you and your team.

[@rajlilamwala913]

you hv an extremely efficient team working behind the scene ..........kudos to all and thanks for these amazing recipes with a bit of history along with it

[@lindaboo3220]

I love the sound bites and movie clips you add to your videos … you make my day! You make us all smile and hungry!!!

[@Andleebs1]

Refika is amazing! Love her cooking style

[@helenannleeshung9028]

I'm going to do this now !!❤❤❤ Thank you Refika💐💖🙃 Greetings from Bonn Germany 🇩🇪

[@roancathy]

I love your recipes... Thanks for this one.

[@jumanahuzefa]

Dear Refika, how wonderful n indormative your videos are 👍

[@AJayQDR]

3:06 that sieve still exists probably, the rim is made of wood and the mesh is either made of tough straws of a plant (I don’t know what’s called in English) or cured sheep intestines depending what you are trying to sift. Not sure about now but it still existed in some places about 20 years ago when I left the country. In Kurdish it’s called bezhing.

[@AlmaHandzic]

I am going to make this tomorrow right after bulgur pilaf! Thank you Refika, I absolutely love you, your energy and your love of food!

[@CurliQueCowGrrrl]

I just discovered your channel and so excited because I have been looking for yufka and sücük recipes for quite a while. I’ve seen them made but missed the important ingredients bit. The way you demonstrate the ingredients, practical cooking, and cultural contexts is so wonderful. I hope to again someday visit Anatolya. Until then, these dishes tide me over

[@soniafernandes5832]

My favourite. Refika U r great with different recipes

[@ed-fy5rz]

i mean its the best thing ever or so. deff try it. you wont regret it. its de li cious

[@luvtogroove]

its official,I am now totally addicted to your channel :}

[@Refika]

Welcome welcome 😍

[@nilofarainarkar8851]

Thank you very much as my son like turkish cuisine

[@Bellatutu1927]

I just love the way you used your hands 👍👍🌹🌹👌👌🙏🏾

[@ladyzioness]

I loved the history, the explanation and the scenery associated with the dish. I am not so sure about eating raw wheat but maybe one day i could try. Thanks for sharing.

[@angieyvonnemay]

Brilliant thank you from the UK, I will definitely be trying this recipe love the plant based recipes you do I just stumbled on your channel today while searching for Tahini recipe. Stay safe 👍🏽

[@remuswalks3192]

Thank you for the amazing videos!

[@johannebeerbaum1546]

HAVING JUST STARTED COMING OUT OF AN EARLY HEATWAVE…THIS IS PERFECT SO I DO NOT TO COOK IN THE HEAT OF THE DAY…..IT IS REALLY DELICIOUS

[@davebatu1234]

refika, love your recepies. thanks

[@nurbanuokyar7143]

Refika,you are an ambassador of Turkish culture,so proud of you :))

[@ceriedwards3]

I love your recipes and your energy, you bring me joy

[@JarlOfSwot]

This looks amazing Refika! I hope to make this here soon!

[@brookstorm9789]

Refika, You bring joy to my heart!!

[@Refika]

Ferling is mutual 🙏😘

[@kmiss7623]

Thank you!! You are delightful 😋

[@normadavid1239]

Just love that you take the time to explain thank you so much just butefull

[@LaneBeScrolling]

Made this tonight and I agree, this could become a habit. Absolutely incredible, even when subbing pomegranate sour with lemon.

[@suz632]

Drooooooooool! Looks amazing! 👏👏👏👏👏👏😊🩷

[@chiarapagotto5316]

I love bulgur but I used to make it in a more Italian way, now I have to tray the Anatolian one! You're so lovely! Thank you!

[@Refika]

Pls try and tell me how you feel about it.. 🙏😘

[@zopizopi5054]

WOW !!!!! this is great !!!!

[@janievan1]

We have cracked bulgur and couscous also. This looks yummy. I’ve used bulgur for tabouli. It’s amazing also. Thanks! I live in Kansas, USA 🇺🇸

[@diannebeard7216]

I love your channel Rafika!

[@tutia3260]

Waw great history love it and as a diabetic I learned so much! Thank you my dear

[@gilauth6791]

Merci Très bien Bonne Explication Du Québec

[@juliewest7966]

Thanks for this great video. I appreciated the bulgur information. I can't wait to try it!

[@melehatmomeni9091]

Salam/A sister 🙋‍♀️👩‍💻its so good to know your channel in KZbin, you teach really good 💐❤🥰

[@reginaweston4553]

Love you girls. Thank you ❤

[@RacquelCooks01]

Wow this was very educational👍👍 it looks really nice

[@mlc8545]

So gonna try this tomorrow!

[@jannetramirez2756]

I remember eating bulgur when I was a kid...boiled then added milk to it. It’s like an oatmeal but bulgur. So simple yet so yum.

[@1234-m7w]

I cannot wait to make but first I need to find your recipe for hot pepper paste .And BC I'm an apt will get store bought parsley and green onions but I'm starting to grow on my window green onions .

[@dianadenevangelista7711]

Will do this on weekend

[@haticeozdemir3800]

Watching you is addictive 😘 I love how you give deep information about what you're doing. I AM SOOOO LOOKING FORWARD TO YOUR VIDEO ON HOW TO MAKE AŞURE can't wait. KOLAY GELSIN LOVES AND HUGGS (XOXO) FROM MELBOURNE AUSTRALIA omg I've spent 40mins just watching your videos 🤪

[@dekemeghdessian]

Love the history you share 😍

[@vijipanicker5907]

Would love if you could do an episode on how to make the tomatoe paste & pepper paste . Thank you ☺️