Kisir

This is a salad made from left over bulgur pilavi.  It is similar to the middle eastern dish tabbouleh.

Ingredients:
2 c. left over bulgur pilavi
2 Carrots
3 leaves romaine
3 scallions or 1 small onion
1/2 a lemon juiced
2 tbsp. Extra Virgin Olive Oil
1 tsp. cumin
salt and red hot pepper to taste

Break up any clumps of bulgur.  Chop romaine and scallions.  Grate carrots.  Mix vegetables with the cold bulgur.  Add cumin.  Dress with lemon juice and evoo.  Season with the salt and red hot pepper to taste.  Mix well.  Serve with romaine leaves and lemon wedges.
Kisir is typically a little spicy and sour.  It is very versatile and can be made with whatever vegetables are in season or that you have on hand.  You can make this a true "clean out the fridge" meal by adding leftover salad to the bulgur.  I usually add red cabbage but did not have any.  I like this combination best.  But in the summer months cucumber and tomato is often added to kisir.  Sumac or pomegranate molasses can be add for extra tang or in place of the lemon juice.

Bulgur Pilavi

Ingredients:
1/2 a stick of Butter
3 tbsp. Tomato paste
1 c. Bulgur
2 c. Water
1 tsp. Hot sauce or more to taste
salt and pepper to taste

Directions:
Melt Butter over medium-low heat.  Mix in the tomato paste and saute for 2 minutes.  Add bulgur and stir until bulgur is coated with butter and tomato paste.  Add water, hot sauce, salt and pepper.  Raise heat and Bring to a boil.  Once it starts to boil cover and lower the heat to a simmer.  Cook for 15 minutes or until liquid is absorbed.  Let sit 5 minutes then fluff with a fork and serve.

Variations:
To the butter saute chopped onion and bell pepper.

Bulgur with Yufka

Bulgur Wheat with Yufka

Bulgur is one of my favorite grains.  This is a Turkish recipe for bulgar wheat with yufka.  Yufka is a dry thin flat bread that is similar to a flour tortilla. 

Yufka from Turkey

Ingredients
1 c. bulgur
1/4 c. oil
1 tsp salt or to taste
yufka or 1 flour tortilla

Directions
Bring a large pot of water to a boil.  Add bulgur and boil 10 minutes or until tender.  Drain in a colander.  In a small skillet heat oil over medium-low.  Tear yufka or tortilla into pieces and fry in the oil until browned and crispy. 

Fried yufka

Put bulgar in a serving dish and sprinkle salt on top.  Add oil and fried yufka to bulgar and mix well. Serve.