This week was a busy one.  In addition to all of my classes, we got two new teachers (yay!), one from America and one from South Africa.  We are all very excited they’re here, and hopefully not too overwhelmed!  Their first day of teaching is tomorrow.

Additionally, this weekend is my friend Ömer’s birthday, so we had a pre-birthday party last night for him.  His actual birthday is Saturday, so I have a feeling Sunday might be a little rough!  Oops 🙂

For some reason, I felt like being productive this morning.  There’s a salad called kısır that I’ve been meaning to try to make for a while, so I tackled that this morning.  It was awesome!

I got the recipe from a book I picked up in Antakya called “Antioch, City & Cuisine” by Jale Balci.  I adapted it to what was in the apartment and some other kısırs that I’ve had… here’s my recipe!

Kısır (Bulgur Salad, Serves 4-7)

Ingredients:

2 cups thin red bulgur

1.5 cups boiling water

2 tbl. red pepper paste

1 tbl. tomato paste

1 tbl. dried oregano or basil

4 tbl. pomegranate sauce (Nar Ekşişi)

1/2 cup olive oil (I actually used 2/3 cup but I thought it was a little much)

1 bunch mint (cut off leaves)

Romaine Lettuce

Red Cabbage

salt

 

Optional (according to recipe, although I didn’t use):

1 bunch parsley, chopped

10 spring onions/scallions, chopped

 

1. Place the bulgur in a large tray.  Add the pepper paste and tomato paste.  Pour the hot water over everything and mix either by hand or using a spatula or spoon.  Add the basil or oregano.  Cover the tray with a cloth or put it in the oven and leave it.

2. Chop lettuce and red cabbage into tiny strips.

3. Cut off mint leaves and add to a strainer or salad spinner.  If you’re going to add parsley, chop that up and add it here as well.

4. Place the strainer into a bowl of water and a few tablespoons of vinegar and let it sit for at least 5-7 minutes.  This is for cleaning pesticides and dirt off your greens.  While the greens are sitting, take the bulgur mixture out and knead it for a while by hand.  Then add in the pomegranate sauce, salt (to taste), and olive oil.  Knead again by hand.

5. Drain the greens and then run water over them in order to clean off any remains of dirt.  Dry them in a salad spinner or with a cloth.  Finally, in a large bowl, mix the greens and the bulgur.  To serve, cut up lettuce leaves into squares and eat it like a taco.  YUM!

Definitely a fun morning with a delicious end!

Now, onto lesson planning!  I have a lot of work to do as I need to get ahead for next weekend because next Thursday and Friday I’m going to Ankara!  I have two days off and so I decided it was time to take a trip to Turkey’s capital city.  I am very excited (although a little nervous it’s going to be super cold!)

xo