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İngredients:
- 2 glasses of 'ince bulgur/köftelik bulgur'
- 2 glasses of warm water
- 1 tablespoon domates salçası
- parsley (as much as you like, 1 demet kesinlikle yeter!)
- 4 pieces 'taze soğan'
- 1 medium sized onion
- 4 diş garlic (fresh or dry, for dry 2-3 will be enough)
- 2 tablespoons of nar ekşisi(pomegranate dressing)
- salt, (red/black) pepper, dried mint (according to taste, I dont put mint for example and lots of pepper, red pul biberi looks good)
- 1 tomato
Preparation:
- Put the bulgur in a pan and add the two glasses of really hot water (just out of the kettle) and set aside for around 10-15 minutes till it takes all the water.
- Wash all the vegetables, chop the onion (also the fresh one, as small as possible), dice the tomato, crush the garlic, cut the parsley (İ put them in a kupa and use scissors).
- Once the bulgur has waited enough, add the domates salçası and devide it equally kneeding it softly (not too much) with both hands.
- Add the onions, tomatoes, the pepper, salt and mint. Dont kneed to much
- Then add the garlic, fresh onion and parsley
- Put the nar ekşisi and kneed once more. Be carefull when putting this, because you might like it less or more sour. Just taste before going on.
- Serve cold.
Some tips:
- Use plastic gloves while kneeding
- Some people first dissolve the salçası in boiling water and let the bulgur wait in this mixture, instead of adding it later. I prefer the other way, it tastes stronger.
- If you dont like tomato, you can easily leave it out or even replace it by cucumber
- Serve on a plate with leaves of lettuce: you can take the kısır with a leaf of lettuce and eat it that way, its really tasty. Or you can put them in a bowl and then place them upside down on plates like a pudding 
- Sometiems I prefer it spicy so I use acılı biber salçası, and put lots of pepper and especially isot (the special black coloured pepper. I havent seen it outside turkey though)
Afiyet olsun
I really love this, it is light, fresh and ready in half an hour! Great for summer!
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