Turkish Kisir

Turkish Kisir

with Seared Paneer and Roasted Red Peppers

Read more

If you're a fan of tabbouleh, you'll love this classic Turkish recipe for bulgur and roasted veggies. Pan-fried paneer tops off this delicious bulgur dish.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Paneer Cheese


10 g


10 g


230 g

Red Bell Pepper

300 g

Roma Tomato

2 unit

Green Onions

1 g


113 g

Bulgur Wheat


2 tbsp

Tomato Paste

1 tbsp

Turkish Spice Blend

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3795 kJ
Calories907 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber19 g
Protein55 g
Cholesterol91 mg
Sodium1956 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the broiler to high (to roast the red bell peppers).


Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Slice the paneer into 1/2-inch slices. Roughly chop the parsley. Core and cut the bell pepper(s) into 1/2-inch cubes. Cut the tomato(es) into 1/2-inch cubes. Thinly slice the green onions. Zest, then juice the lemon(s).


Toss the bell peppers on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until tender and golden-brown, 6-7 min.


Meanwhile, add the bulgur, tomato paste and half the spice blend to the boiling water. Stir to combine, then remove from heat. Cover and let stand until the bulgur is tender and all the water has been absorbed, 15-16 min.


Meanwhile, in a medium bowl, mix the remaining spice blend with a drizzle of oil – just enough to make the mixture runny. Add the paneer slices and coat all over. Heat a large non-stick pan over medium heat. Add the paneer to the dry pan. (Keep any remaining spiced oil in the bowl – we'll use it later.) Cook until golden-brown, 2-3 min per side.


In a large bowl, combine the parsley, tomatoes, green onions, lemon zest and 1 tbsp lemon juice (double for 4 people) with a drizzle of oil. Season with salt and pepper.


Stir the roasted peppers and any remaining spiced oil into the bulgur and divide between plates. Top with the tomato salad and paneer. Tear over some mint leaves.