Kisir / Eetch / Itch (Turkish/Armenian Bulgur Salad)

Fine bulgur: A type of cracked wheat that is finer than the usual bulgur, essential for the texture of the salad.

Hot water: Used to soften the bulgur.

Onion: Adds a savory depth to the salad.

Tomato paste: Provides a rich, tangy flavor.

Pepper paste: A concentrated paste made from red peppers, adding a unique taste.

Parsley: Fresh herb that adds a bright, slightly peppery flavor.

Mint: Fresh herb that adds a refreshing, cool taste.

Olive oil: Adds richness and helps blend the flavors.

Lemon juice: Adds a tangy, citrusy brightness.

Salt: Enhances the overall flavor.

Black pepper: Adds a mild heat and depth.

To enhance the flavor of your bulgur, consider toasting it lightly in a dry pan before adding the hot water. This will give the bulgur a nutty aroma and deeper taste. Additionally, when chopping the onion, try to dice it as finely as possible to ensure it blends seamlessly into the salad. For a more vibrant and fresh taste, use freshly squeezed lemon juice and make sure the parsley and mint are finely chopped. This will distribute their flavors more evenly throughout the dish.

• fine bulgur - Substitute with quinoa: Quinoa has a similar texture and can absorb flavors well, making it a good alternative to bulgur.

• hot water - Substitute with vegetable broth: Using vegetable broth instead of water adds more depth and flavor to the dish.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, which can add a different nuance to the salad.

• tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste has a richer and more concentrated flavor, which can enhance the taste of the salad.

• pepper paste - Substitute with harissa: Harissa is a spicy chili paste that can add a similar heat and depth of flavor to the dish.

• parsley - Substitute with cilantro: Cilantro has a fresh and slightly citrusy flavor that can provide a different but complementary taste to the salad.

• mint - Substitute with basil: Basil has a sweet and aromatic flavor that can add a unique twist to the traditional minty taste.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable alternative to olive oil.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a slightly different citrusy note to the salad.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder and slightly different flavor profile, which can subtly change the seasoning of the salad.

• To store your Kisir / Eetch / Itch, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the flavors.
• If you wish to freeze the salad, portion it into smaller, freezer-safe containers. This way, you can thaw only what you need without compromising the rest.
• Label each container with the date of preparation. This will help you keep track of its freshness and ensure you consume it within a reasonable time frame.
• When ready to enjoy, thaw the salad in the refrigerator overnight. Avoid using the microwave as it may alter the texture of the bulgur and the herbs.
• Once thawed, give the salad a gentle stir and check the seasoning. You may need to add a bit more lemon juice or olive oil to refresh the flavors.
• For an extra burst of freshness, consider adding a handful of freshly chopped parsley or mint just before serving. This will enhance the salad's vibrant taste and appearance.

• Microwave Method:

  1. Place the Kisir in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even reheating.
  4. Check the temperature and heat for an additional 30 seconds if needed. Be careful not to overheat, as the bulgur can become mushy.

• Stovetop Method:

  1. Transfer the Kisir to a non-stick skillet or saucepan.
  2. Add a splash of olive oil or a few tablespoons of water to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 5-7 minutes.
  4. Taste and adjust seasoning if necessary, as reheating can sometimes dull the flavors.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the Kisir evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven, stir, and serve.

• Steam Method:

  1. Place the Kisir in a heatproof bowl that fits into a steamer basket.
  2. Bring a pot of water to a simmer and place the steamer basket over the pot.
  3. Cover and steam for about 5-7 minutes, or until the Kisir is heated through.
  4. Stir and serve immediately.

• Room Temperature Method:

  1. If you prefer not to heat the Kisir, simply let it sit at room temperature for about 30 minutes before serving.
  2. This method works well if the Kisir has been stored in the refrigerator and you want to enjoy it closer to its original serving temperature.
  3. Stir well before serving to redistribute any dressing or juices.

• Mixing bowl: A large bowl used to combine and mix the bulgur with other ingredients.

• Saucepan: A medium-sized pan used to cook the chopped onion with olive oil, tomato paste, and pepper paste.

• Knife: A sharp tool used to finely chop the onion, parsley, and mint.

• Cutting board: A flat surface used to chop the vegetables and herbs.

• Measuring cup: A cup used to measure the bulgur and hot water accurately.

• Measuring spoons: Spoons used to measure the olive oil, tomato paste, pepper paste, salt, and black pepper.

• Wooden spoon: A spoon used to stir the onion mixture in the saucepan and to mix the bulgur salad.

• Lemon squeezer: A tool used to extract juice from the lemon.

• Cover or lid: Used to cover the mixing bowl while the bulgur absorbs the hot water.

• Serving dish: A dish used to present the bulgur salad for serving.

Pre-soak the bulgur: Instead of waiting for the bulgur to absorb hot water, pre-soak it in cold water overnight. This will save you time during preparation.

Use a food processor: Chop the onion, parsley, and mint in a food processor to speed up the process.

Batch cook the onion mixture: Prepare a larger batch of the onion mixture and freeze portions for future use.

Pre-chop herbs: Chop the parsley and mint in advance and store them in airtight containers in the fridge.

Lemon juice in advance: Squeeze the lemon juice ahead of time and keep it in the fridge for quick access.