Kisir, via Bromley

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Catching up is an excellent excuse for eating.

I’ve been away having numerous catch-ups and visiting some favourite old haunts. London is a favourite old haunt and feels a little like a second home, in no small part because of the many fabulous people living there who I am lucky enough to call my friends.

Some of my happiest London memories involve long afternoons with our friends Patricia and Omer, eating delicious home-cooked Mediterranean food and perfecting cidra-pouring as afternoon slipped into evening.  So of course I jumped at the chance for a catch-up over a home-cooked meal at theirs.

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Patricia, Omer and their gorgeous children live in Bromley, South London.  I have a special little spot in my heart for this part of London as my grandparents lived there with my Mum when she was small. There is a treasured 1950’s clock from Locksbottom which still hangs on their wall, albeit in their rest home unit.  So you will understand I couldn’t resist taking this photo of a Locksbottom bus as we walked back to Bromley station.

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This post is inspired by the delicious couscous salad Patricia and Omer served with lamb and slices of avocado.  I’ve based it on a Turkish kisir but I can’t promise it’s as good as Omer’s.  It’s a pretty good lunch though, and a recommend serving it with sliced avocado.

Ingredients:

  • 1 cup cooked couscous
  • 1/3 cup extra virgin olive oil
  • 1 T red pepper paste
  • 2 tomatoes, diced
  • 1/2 telegraph cucumber, diced
  • 1 clove garlic, crushed then sliced
  • Juice of 1 lemon
  • 1/2 chopped parsley
  • 3-4 sprigs of mint, chopped
  • 3 spring onions, sliced
  • 1 t salt
  • 1 t black pepper
  • 1 t chilli flakes
  • Fresh avocado slices to serve (if desired)

Place your couscous in a large salad bowl.  Pour over the olive oil and mix thoroughly; some kisir recipes even recommend mixing with your hands. Next, add the red pepper paste, again mixing in very thoroughly.

I made my own paste by whizzing up a jar of roasted peppers.  For the more dedicated, there are some amazing-sounding recipes for making red pepper paste, or biber salçası, from scratch.  I loved reading this one with its beautiful, mouth-watering photography.

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The vegetables, lemon juice, herbs and seasonings go in last.  Keep mixing until everything is evenly spread and combined.  I recommend popping this in the fridge for an hour or two before serving to let the flavours mingle.
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I was greatly assisted in making my own kisir by this and this recipe.

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