Kisir - Turkish Mezze
Ingredients (Makes more than a cup)
½ Cup Couscous
½ Cup boiling water
1 ½ tbsp. Tomato paste
1 tsp. Paprika powder
1 tsp. Balsamic vinegar
Salt to taste
½ cup Onions (chopped)
¼ cup Tomatoes (chopped)
Freshly cut parsley
Put couscous in a bowl, add tomato paste and paprika and mix well. Pour boiling water on top, stir again and leave aside for 25 minutes.
In the mean time chop your vegetables and prepare your condiments.
After 25 minutes, fluff up the tender couscous with a fork, add balsamic and salt and mix with the fork. Taste to adjust the seasonings
Tip in your chopped onions, tomatoes and parsley and mix well again.
Refrigerate for a minimum of 30 minutes and serve as desired.
Ingredients (serves 4)
1 Can Coconut cream (refrigerated overnight)
75 gm. Dried Vermicelli
1 tbsp. Butter
⅔ cup Milk
2 tbsp. Sugar
2 tbsp. Coconut cream
1 mango (Cubed and chilled)
Whipped Coconut cream
Coconut cream can easily be substituted for whipped cream if desired
Chill a can of coconut cream over night. Without shaking or moving it gently open the can and scoop out all the cream that is floating above. Refrigerate immediately until further use.
Melt butter in a small pan on low heat and as soon as it starts foaming tip in the dried vermicelli. Keep flipping with a spatula and start adding milk a tablespoon at a time.
Keep stirring until the milk gently absorbs and then add another tablespoon until you finish the milk. Now add sugar, stir and add 2 tablespoons of coconut cream that you refrigerated earlier.
Gently stir on low heat a couple of times and then take off heat and let cool
In the mean time chop the mangoes and whip the remaining coconut cream with a hand whisk. Make sure not to over whip because it will curdle quite fast
Now you can assemble the dish whichever way pleases you, however, I served layers of vermicelli, chopped mangoes finally topping it with a layer of whipped coconut cream.