Lockdown Lunch: Kicking off with Kısır

9 April 2020

We’re heading towards the end of the second week of serious lockdown here in Almaty.  Our local shops remain well-stocked with basics (we’re not supposed to go further than 500 metres form home) and the greengrocer’s reopened after closing for a week, so fresh vegetables are readily available.

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Basic kısır with radish

For this week’s Lockdown Lunch we’re making kısır, Turkey’s bulgur wheat salad answer to the Middle East’s tabbouleh salad. Kısır is one of those dishes that everyone has their own recipe for, but the basic ingredients are fine bulgur wheat, onion, chilli pepper, tomato paste, olive oil, lemon juice parsley and pomegranate sauce.

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Kısır with olives and tomatoes

We’ve added some radishes, tomatoes, spring onion and black olives to the standard package above that can be eaten as a main meal (you might want to add some nuts or beans for a protein punch) or as a side salad. If you are on a gluten-free diet, then you can use millet in place of bulgur wheat.

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A fresh kick for your kısır

Kısır is easy to prepare and it benefits from sitting in the fridge overnight – leaving more time for all those Zoom parties and, of course, the Tajik football season, which kicked off last weekend.

Ingredients (for 3-4 servings)

  • 100g fine bulgur wheat
  • 200 ml vegetable stock or water
  • One medium onion
  • One medium tomato
  • One spring onion
  • One garlic clove
  • Ten black olives
  • Two tablespoons tomato paste
  • 25 ml olive oil
  • One lemon
  • 25 ml pomegranate sauce
  • Few sprigs of parsley
  • One teaspoon chilli pepper flakes
  • One teaspoon cumin seeds
  • One teaspoon sumac

Method

  • Heat the oil in a frying pan and add the cumin seeds and fry until they start to sizzle. Add the finely chopped onion and mashed garlic and cook for a few minutes over a low heat, stirring occasionally. Add the chilli pepper and sumac and stir.
  • Add the fine bulgur wheat and stir to cover the grains then add the stock or water, Add the tomato paste, pomegranate sauce and the juice of half the lemon. Stir and bring to the boil. When boiling, turn off the heat, cover the pan and leave to stand for 30 minutes or so until most of the liquid is absorbed.
  • Fluff up the grains with a fork and add the grated radish, sliced spring onion and chopped parsley. Mix together and put in a salad bowl. Before serving, garnish with lemon and/or tomato slices and black olives.

Putting on the Piyaz: Turkey’s Versatile White Bean Salad

2 August 2019

Knidos Cookery Club has just arrived back at its home base on the Datça Peninsula in Turkey. We’re going to soak up some more culinary inspiration from the place where the Mediterranean and Aegean Seas meet around the ancient Greek settlement of Knidos.

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Piyaz – Turkish White Bean salad

To celebrate being back in Turkey, we’ve prepared a piyaz salad, one of the favourite dishes of Turkish cooking, that combines small white beans with some readily available staples of the local kitchen; namely tomatoes, onions, green peppers, parsley and lemons.

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Turkey’s çarliston peppers aka banana peppers

The secret of this dish is in getting the beans just right – not too mushy but not too firm either. They need a good, long overnight soak and some slow cooking to achieve the required consistency.

The dressing used varies across Turkey from the basic lemon, olive oil and apple vinegar one favoured in Istanbul to the tahini-infused one from Antalya, paying tribute to the Arabian influence from the Middle East on the city’s cuisine. We have opted for the creamy, nutty taste of the latter.

Ingredients (makes 3-4 servings)

  • 200 g dried haricot beans or other small white beans soaked overnight
  • 1 medium-sized plum tomato
  • 1 long, green pepper (e.g. çarliston pepper – see photo above)
  • 1 small onion
  • 2 lemons
  • Small bunch of parsley
  • 50 ml olive oil
  • 50 ml apple vinegar
  • 25 ml tahini
  • 2 teaspoon dried thyme
  • 1 teaspoon red chilli flakes
  • Optional: Two boiled eggs or one avocado

Method

  • Cook the beans over a low heat until tender but not starting to go mushy. When cooked, drain off the cooking water, reserving 100 ml to make the dressing. Pour the vinegar and sprinkle the thyme over the beans and leave to cool.
  • After leaving for a few hours, add the vinegar the beans were soaking in to the reserved bean juice and then blend with the olive oil, tahini and the juice of one lemon to make a smooth sauce.
  • Finely dice the tomato, slice the pepper and onions into rings and chop the parsley finely. Add these to the beans.
  • Cover the salad and put it in the fridge for a few hours. Serve with wedges of the second lemon and sprinkle the red chilli flakes over the salad.
  • Just before serving, pour the dressing over the bean salad and season with black pepper and gently mix all the ingredients together with a wooden spoon.
  • You can garnish with quarters of boiled egg if you wish or, for a vegan twist, you can garnish the salad with slices of avocado.