BULGUR SALAD (UNDER THE TOSCAN SUN, 1)

under the toscan sunUNDER THE TUSCAN SUN: AT HOME IN ITALY is a memoir by Frances Mayes. In this book the author recounts the purchase of her home, Bramasole, in Tuscany. She tells about all the adventures she and her partner had in renovating the house and working in its gardens while enjoying the sights and food of Tuscany. First published in 1996, this memoir helped in starting the worldwide Tuscan-mania that doesn’t seem to fade. A must read if you are planning a holiday in Tuscany or you want just escape a boring raining weekend in winter. But what a  Turkish recipe, as Kısır (bulgur salad) is, has to do with Tuscany and its sun? The fact is that at the moment I am in my home in Tuscany, enjoying the lovely panorama and the fresh vegetable that my father (healthy 85 years old-thanks to the olive oil) grows in the garden. I had fresh tomato, parsley, onions, salad from the garden, excellent organic olive oil from our trees and some fine grounded bulgur I brought from Turkey… The next thing to do was to prepare kısır a typical Eastern Turkey recipe but with fresh, zero-km ingredients from my Tuscan garden. The freshness of the ingredients and the quality of the olive oil (Tuscan olive oil is less acid than average Turkish olive oils), added extra flavor and texture to this recipe, but I assure you it is tasty also with market-fresh ingredient. If you are gluten intolerant, you can use quinoa  instead of bulgur, it taste beautifully also with quinoa that add a crunchy texture to the recipe.

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The view from my home (typical sweet Toscan hills :-))
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The vegetable garden
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Ripe and green tomatoes

 

Ready to enjoy Kısır
Ready to enjoy Kısır

INGREDIENTS

  • 2 spring onions (chopped) and 1 onion (finely chopped)
  • 4 tbsp olive oil
  • 4 tbsp tomato paste
  • 2 plum tomatoes, finely diced
  • 2 cups boiling water
  • the juice of ½ lemon
  • 1 tsp mild chilli flakes or Turkish pul biber
  • 1 cup bulgur
  • 5 tbsp chopped parsley
  • salt to taste
  • 2 handful of chopped green salad leaves

DIRECTIONS

  1. Heat the water and when it boils, pour it on the bulgur, let it cool
  2. Heat oil in a small saucepan over low-medium heat
  3. Add the onion, and sauteé for a few minutes, until soft
  4. add the tomato paste and mix well and let simmer for 5 more minutes
  5. When the bulgur is cool and soft, add all the chopped ingredients
  6. Season your salad with lemon juice, chilli and salt
  7. Let it set for at least two hours in the fridge.

 

 

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The Mediterranean Waltz Bulgur Pilaf

The Mediterranean Waltz is an almost prophetic novel written by Buket Uzuner a powerful Turkish writer not only very talented but with the gift of foresight. Why do I use big words like “prophecy” and “foresight”?51Av2aohV6L._SL500_SX323_BO1,204,203,200_

It is because in the mid-nineties, in a period of relative peace and prosperity for Turkey and the global world, Buket Uzuner wrote a novel about a civil war in Turkey where all the terrorist movements (Islamic, Kurdish etc.) joint together to attack Turkey. The novel ends with a general saying that next global war will not be fight only with guns but through the internet… Fitted in the framework of this civil war there is Duna, an Istanbulite high school teacher (and mind that the civil war thing maybe only his own delusion) and his impossible love for Ada. The other main characters of the novel are Turkey and Istanbul.

To honour this novel that I really love, I decided to prepare a classic Turkish food, Bulgur pilav, but instead of using wheat bulgur, I used spelt bulgur. If you can’t find spelt bulgur in your area, traditional bulgur will give similar results.

This recipe, as all traditional foods, is very healthy and provides all the nutrients to make it the perfect one-course meal.

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Ingredients

  • 1 cup of spelt bulgur
  • 150 gr. of chopped beef
  • half a cup of cooked green lentils
  • 1 tomato
  • 2 garlic cloves
  • 3 Tbs of olive oil
  • 2 cups of broth or water
  • Turkish red pepper flakes

Directions:

  • Sauté the garlic lightly in the olive oil for a couple of minutes and the add the meat and keep on sautéing for about 15 mins then cover and cook on low heat till the meat releases its moisture and reabsorbs it and becomes tender.
  • Add the diced tomato and when the moisture is reabsorbed add the bulgur and mix it for 5 minutes
  • Add the green lentils, mix and cover with broth or water. Keep on stewing at low heath until all the broth have been reabsorbed.
  • Dress it according to your taste with red pepper flakes.

 Enjoy!

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