Kısır
The most important feature of Hatay barberry is that it is made by kneading the bulgur without soaking it. In a bowl suitable for kneading, bulgur, pepper paste and tomato paste are started to be kneaded by wetting the hands. In order to prevent the bulghur from swelling, only the hands are wetted continuously and the bulghur is kneaded, not swollen, to a consistency to be eaten. After the bulgur softens, pomegranate syrup is added and mixed well. Then olive oil is added. (Olive oil and pomegranate syrup can be added more or less as desired) Then finely chopped parsley, mint and onion are added, mixed and served with lettuce.
