{"id":7162,"date":"1970-01-01T00:00:00","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/expedia.blog.fr.sandwave.dev\/stories\/?p=7162"},"modified":"2021-09-01T22:21:02","modified_gmt":"2021-09-01T22:21:02","slug":"recette-du-taboule-kisir-de-turquie","status":"publish","type":"post","link":"https:\/\/www.expedia.fr\/stories\/recette-du-taboule-kisir-de-turquie\/","title":{"rendered":"Recette du taboul\u00e9 Kisir de Turquie"},"content":{"rendered":"

“Le Kisir est une version turque du taboul\u00e9. Une recette \u00e0 ajouter \u00e0 vos classiques de l’\u00e9t\u00e9, tr\u00e8s fra\u00eeche, id\u00e9ale en p\u00e9riode de canicule ou pour un pique-nique. Le kisir est tr\u00e8s facile et rapide \u00e0 pr\u00e9parer, ses ingr\u00e9dients sont basiques et typiques de la cuisine turque.<\/p>\n

A cheval entre l’Orient et l’Occident, riche de son h\u00e9ritage Ottoman, la Turquie fascine. Des cit\u00e9s antiques comme Eph\u00e8se au “ch\u00e2teau de coton” de Pamukkaleen passant par les criques aux eaux cristallines, la Turquie offre une incroyable diversit\u00e9 et une gastronomie hors pair. Avec son climat doux, on peut en profiter pleinement d’avril \u00e0 octobre.<\/p>\n

Ingr\u00e9dients pour 3 personnes :<\/strong>
———————————-<\/p>\n

– 1 verre de boulgour
– 1 oignon ou une botte d’oignons verts
– 2 belles tomates
– 1 concombre
– 1 poivron rouge et un vert
– 1 botte de persil
– Quelques feuilles de menthe
– Huile d’olive
– Le jus d’un citron
– 1 cuill\u00e8re \u00e0 caf\u00e9 de p\u00e2te de poivron
– M\u00e9lasse de grenade (facultatif)<\/p>\n

\n

\"Kisir

Taboul\u00e9 Kisir<\/figcaption><\/figure>\n

Pr\u00e9paration:<\/strong>
—————-<\/p>\n

Porter \u00e0 \u00e9bullition une grande casserole d’eau, saler et verser le boulgour. Laisser cuire 10 \u00e0 20 minutes en fonction du type de boulgour utilis\u00e9.<\/p>\n

Pendant ce temps, couper en petits d\u00e9s les tomates, le concombre et les poivrons. Emincez les oignons verts ou \u00e0 d\u00e9faut l’oignon.<\/p>\n

Emincez le persil et la menthe.<\/p>\n

Quand le boulgour est cuit, \u00e9gouttez-le et passez-le sous l’eau froide.<\/p>\n

Dans un grand saladier, m\u00e9langer le boulgour, les l\u00e9gumes et les herbes, assaisonner avec l’huile, le jus de citron, la p\u00e2te de poivron, le sel et \u00e9ventuellement la m\u00e9lasse de grenade.<\/p>\n

D\u00e9corez avec quelques feuilles de menthe ou de persil. D\u00e9gustez frais !<\/p>\n

Astuce :<\/strong>
————<\/p>\n

Si vous pr\u00e9parez le kisir la veille, n’ajoutez les oignons qu’au dernier moment sinon ils prendront le dessus sur les autres ingr\u00e9dients.<\/p>\n

Une bonne adresse gourmande pour la pr\u00e9paration du Kisir<\/strong>
————————————————————<\/p>\n

O\u00f9 se procurer les ingr\u00e9dients ? Dans toute bonne \u00e9picerie turque, nous citerons l’\u00e9picerie Mervan, rue de Bagnolet \u00e0 Paris dans le XX\u00b0 arrondissement.<\/p>\n

Profitez des offres Expedia<\/a> pour \u00e9veiller vos papilles en Turquie !<\/em>“<\/p>\n","protected":false},"excerpt":{"rendered":"

Porter \u00e0 \u00e9bullition une grande casserole d\u2019eau, saler et verser le boulgour. Laisser cuire 10 \u00e0 20 minutes en fonction du type de boulgour…<\/p>\n","protected":false},"author":6,"featured_media":7163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[100,111],"tags":[36,26],"authors":[],"class_list":["post-7162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-like-a-local","category-food-wine","tag-food-wine","tag-like-a-local","entry"],"acf":[],"yoast_head":"\nRecette du taboul\u00e9 Kisir de Turquie | Explore par Expedia<\/title>\n<meta name=\"description\" content=\"Porter \u00e0 \u00e9bullition une grande casserole d\u2019eau, saler et verser le boulgour. 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