Kısırlı Erişte

Kısırlı Erişte is a delightful vegetarian Turkish pasta dish that combines the flavors of herbs and spices with a refreshing bulgur salad. It is a perfect blend of textures and tastes that will transport you to the streets of Turkey with every bite.

Ingredients

• Erişte (Turkish ribbon pasta) - 150 grams
• Fine bulgur - 50 grams
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Red bell pepper - 1 small, diced
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Pomegranate molasses - 1 tablespoon (optional)
• Water - 300 milliliters

Steps

1. In a medium-sized pot, bring 300 milliliters of water to a boil. Add the erişte and cook according to the package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, in a large bowl, combine the fine bulgur with 1 cup of boiling water. Cover and let it sit for about 15 minutes until it absorbs the water and becomes tender.
3. Once the bulgur is ready, fluff it with a fork and add the diced tomato, cucumber, and red bell pepper.
4. Chop the fresh parsley and mint, and add them to the bowl with the bulgur and vegetables.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, paprika, and pomegranate molasses if using. Pour this dressing over the bulgur salad and mix well.
6. Once the erişte is cooked, drain it and rinse under cold water to stop the cooking process. Add the pasta to the bulgur salad and gently toss everything together until well combined.
7. Serve the Kısırlı Erişte in bowls, garnished with extra herbs if desired.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 63 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from bulgur and vegetables, supporting digestive health.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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