For kisir, place the bulgur in a large colander and wash with cold water until the water runs clear. Bring 500 ml of water to a boil in a saucepan and add the bulgur. Cover and simmer over low heat for about 12 minutes, then allow to swell for 5 minutes. Let cool in a sieve.
Wash vegetables and rub dry. Remove stem, seeds and skin from bell bell pepper and cut into cubes. Dice tomatoes as well, removing seeds. Finely chop parsley.
Stir the tomato paste into the cooked bulgur, add the parsley, diced peppers and tomatoes. Stir in the olive oil and season the kisir with lemon juice paprika powder and salt.
Preparation Tip:
A finely chopped chili pepper adds a pleasant spiciness to this kisir recipe.
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