I’m a fan of traditional recipes but every now and then I prefer to do things my way. And I’ve always made tabouli with far more cracked wheat than any Lebanese cook ever would. Then I realised I wasn’t making tabouli, I was making the kisir I enjoyed so much in Turkey. Kisir (kısır in Turkish) is a bulgur salad very similar to tabouli, except with a lot more cracked wheat, which is just the way I like it! My recipe makes a big bowl – you could halve it if you like, but it keeps in the fridge for at least a week so there doesn’t seem much point. Serve this ‘Turkish tabouli’ with any grilled meat, in wraps or on its own as a healthy snack. Find a more traditional Lebanese-style tabouli recipe here and see the video below.
Serves a crowd
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Bulgur, also called burghul, is cracked durhum wheat that has been par-boiled. It’s available from Middle Eastern grocers and some delis and supermarkets.
