Kisir (Turkish Bulgur Salad)

Kisir is a Turkish salad that's very popular in Berlin bakeries. It's easy to make and is a great picnic or barbecue food. An important ingredient is ajvar, a paste made of roasted capsicums and sometimes eggplant. If you have a choice, use the kind of ajvar that's deep red, not orange - it has a more intense flavour. You can change up this recipe quite a lot if you want, for example by adding some minced tomatoes or leaving out some of the herbs.

Kisir (Turkish Bulgur Salad)

Serves 2 as a meal, 4 as a side

Ingredients

400 ml bulgur
1 tsp salt
400 ml boiling water
1/4 red or white onion
3 cloves garlic
a bunch spring onions
a bunch of flat-leaf parsley and a bunch of mint OR a few handfuls of rocket
1 tbsp lemon juice
2 tbsp ajvar
2 tbsp tomato paste
2 pinches chili flakes
a good glug of olive oil

Method

1. Put the bulgur, salt and boiling water in a large bowl.

2. Mince the onion, garlic, mint and parsley. Chop the spring onions. Add to the bowl. Add the rest of the ingredients except the rocket. Mix very well with your hands. Toss with the rocket before serving.

Rotkohl (German Stewed Red Cabbage)

Rotkohl is a German side, often eaten at Christmas, which is basically red cabbage stewed with apples, spices and vinegar. It goes really well with some vegan sausages and roasted veggies. It also freezes well, so you can make a huge pot and freeze it in portions for insta-roast dinner later. It does take more than two hours to cook, but not much of that is active time.

Rotkohl (German Stewed Red Cabbage)

Translated and veganised from this recipe, in German.
Serves 6

Ingredients

1 onion
1 small red cabbage
3 cooking apples
2 tbsp vegan margarine
1 bay leaf
6 cloves
2 tbsp cider vinegar
2 tbsp jam
salt and sugar
125 ml (1/2 cup) water
1 tbsp flour mixed with 2 tbsp cold water

Method

1. Dice the onion, shred the cabbage, and peel, core and dice the apples.

2. Heat the margarine in a large pot over medium heat. Fry the onions until browned. Add the cabbage and cook for a few minutes.

3. Add the apples, bay leaf, cloves, vinegar, jam and water. Add sugar and salt to taste, and cook until the cabbage is ready, about 2 hours.

4. Add the flour and the water mixture and cook for a few more minutes. Add more sugar, salt and vinegar to taste - don't go too easy on it, start with a big glug of vinegar. Take out the bay leaf and cloves, if you can find them.