Kisir Lettuce Cups
These simple-to-make lettuce cups are inspired by the flavours of Kisir, a slightly spicy Turkish bulgur salad. Our Turkish Couscous & Grains are packed full of flavour and are perfect for this tasty dish – great for a starter or as part of a mezze.
In a small bowl whisk together the yoghurt, tahini and cumin. Add lemon juice to taste, adding a little water to loosen if needed. Season with salt and set aside.
In a small dry frying pan over a medium heat, toast the walnuts for a minute or so until lightly toasted. Remove from the pan, chop and set aside.
Arrange the lettuce leaves on a serving platter or plate.
Cook the grains according to the packet instructions and put into a bowl. Fluff with a fork to separate the grains. Leave to cool slightly before adding three quarters of the onion, the tomato, cucumber, parsley, mint, pomegranate, walnuts and pul biber (if using). Stir to mix well and check for seasoning. Spoon the grains into the lettuce leaves and scatter over the remaining spring onions.
Serve with the dressing for dipping or drizzling.
Optional: Try adding some shredded cooked chicken breast or crumbled feta.
- For the Lettuce Cups
- 25g walnut halves
- 2 spring onion, trimmed and finely sliced
- handful of cherry tomatoes or 1 large tomato, finely chopped
- ¼ cucumber, finely chopped
- 1 tbsp finely chopped parsley
- 4-6 mint leaves, finely chopped
- seeds of ½ pomegranate
- pinch of pul biber or chilli flakes (optional)
- sea salt
- 8-10 little gem lettuce leaves or chicory leaves
- For the Dressing
- 3 tbsp natural yoghurt
- 1 tbsp light tahini
- ¼ tsp ground cumin
- ½ lemon, for squeezing