Beulah’s kisir

Adam’s parents Freddy and Beulah ate regularly at Trattoria Trevi, an Italian place on Ballards Lane until it closed, reopening a few months later as a Turkish restaurant. They immediately became regulars there as well. The Durum became a place for family birthdays and celebrations. Beulah always ordered kisir followed by fried liver or lamb chops. This kisir is based on their recipe.

Beulah’s kisir

• 1 cup fine cracked wheat
• 1 Tb tomato pureé, thinned with water
• ¼ cup olive oil
• Turkish chilli flakes, to taste
• salt and pepper to taste
• 2 stalks celery, chopped fine
• 2 spring onions, chopped fine
• ½ a red pepper, chopped fine
• ½ cup parsley, chopped fine
• ½ cup mint, chopped fine
• 2 Tb hazelnuts, toasted and chopped fine

1. Put the cracked wheat in a bowl, pour over 1½ cups of boiling water. Cover the bowl and leave until the water is absorbed.  
2. In a small bowl, whisk together the thinned tomato pureé, olive oil, salt and pepper.
3. When the cracked wheat has absorbed all the water (strain if necessary), tip it into a large bowl and stir through the dressing.
4. Add the celery, spring onions, red pepper, parsley, mint and hazelnuts and stir to combine.

Tags: dairy-free, Middle Eastern food, vegan, vegetarian