Kisir (Tabbouleh)

Originated from Syria & Lebannon, Kisir is one of the most popular salads in the Middle East. Traditionally it's made with bulgur, tomato, cucumber, and finely chopped parsley, seasoned with olive oil & lemon juice, but every country does have it's own variation.

The version I make is East Turkey meets South West Turkey and makes a short trip to cyprus :)) I like it spicy and acidic, so I tend to add lots of lemon juice and hot chill flakes.


Ingredients: 1 glass of bulgur (cracked wheat), 1 glass boiling water, finely chopped fresh green herbs (I usually use parsley & mint - but you can use anything you desire as the sky's the limit), finely chopped spring onions, home made tomato puree, home made pomegranate molasses, olive oil, freshly squeezed lemon juice, cumin, salt, chilli flakes, tabasco sauce ******


****** notice how I do not state quantity. Everything about this dish is optional - so I will leave it up to you.

 Directions: - In a bowl add the bulgur and boiling water. Stir and cover with a muslin cloth (or tea towel), leave for 15-20 mins until cooked.
- once cooled give it a good stir with a wooden spoon.
- start adding the ingredients one at a time, and mixing well.
- I like to start with the tomato puree, followed by chooped herbs, spring onion, leaving the spices and seasoning to last.

Make sure you taste at each stage to make sure the seasoning is just right.

- serve with lettuce and lemon slices

Firinda Magarina (Northern Cyprus style Macaroni Cheese)

Firinda magarina is a very common dish in Northern Cyprus, and I can bet that every household will eat this once a week, whether it is at home or going to relatives & friends for dinner.

Mum and my Nan always made this when we had a big group of guests round for dinner. Not only is it really easy to make, but can be made well in advance (in the morning or the night before). It can be served on its own or is a great side dish with roast potatoes & roast chicken.

Ingredients: 1 packet of mezzanelli pasta (for those in Turkey/Cyprus this is 'firin makarna'), 1 packet helim - grated, minced meat, chopped onions, chopped parsley, seasoning.
For the sauce: 6 tablespoon flour, 1lt milk, 200ml sunflower oil, 3 eggs.

Directions:
- in a frying pan fry the mincemeat, follwed by onions until softened. Finally add the chopped parsley and seasoning. Take off heat and leave to cool.
- In a pan of boiling water (with chicken stock or 2 bullion tablets), add the pasta and bring to boil.  Once cooked, drain and leave to cool.
- In a oven dish sprinkle some grated hellim, add half of the pasta and sprinkle another handful of hellim. Pour all of the mincemeat ensuring the pasta is covered, again sprinkle with hellim. Put the remaining pasta in the dish and yes you guessed it, another sprinkle of hellim. Put to one side
- To make the sauce: in a saucepan add the eggs, flour and oil and whisk. While whisking gradually add the milk. On a low heat, continue mixing until the sauce starts to thicken and boil. Pour on top of pasta and bake in 180 degree pre-heated oven until browned.



The best part of making this is getting to lick the sauce in the pan. We used to have fights with my siblings to see who could get to the pan first. Ahhhh, the good old days :)