In this recipe, we used cracked sprouted buckwheat ( it is something like sprouted rolled oats/ oatmeal) – this is the final product of activated sprouted buckwheat being dehydrated in the dehydrator at 42 degrees and passed through a fine bulgur-like grinder into larger pieces of flour. It is now possible to find packaged sprouted rolled buckwheat in the market today, making life easier if you don’t want to do this long process yourself at home.
4 miniature romaine salad or endive
150 g sprouted rolled buckwheat
1 large red onion
1 garlic clove
1 large green pepper
1 large red bell pepper
1 cup fresh tomato puree, strain the juice of 2-3 tomatoes and use the pulps, mix with 2-3 sun dried tomatoes ( If you don’t mind it is raw or not, use 1.5 tbsp tomato paste)
2 tbsp sumac
2 tsp salt
1 tbsp olive oil
Lime wedges to serve
3 tbsp pomegranate syrup
1/4 bunch parsley finely chopped
1. Chop all the peppers, garlic and onion finely, massage with olive oil. Place in the dehydrator and bake at 42 C until soften enough. ( If you don’t have a dehydrator, complete this process in the pan on low heat with minimum olive oil and and 3-4 tbsp water.)
2. Place sprouted cracked buckwheat in a bowl, add 1/4 cup water and let it sit for 2 minutes.
3. Then add the baked onions, peppers, garlic mixture into the buckwheat bowl. Stir well.
4. Add the tomato puree or paste along with the sumac, parsley and salt. Mix well. The dressing for kisir is much thicker in the original version. It still includes lemon and olive oil, but also has tomato paste and, usually, pomegranate molasses. Feel free to add cold pressed pomegranate syrup if you have in your country. You could, in theory, skip the pomegranate syrup which is basically a sweetener made from pomegranate juice.
5. When everything combined well, fill your romaines with a teaspoon. Enjoy immediately or keep in the fridge, it will last up to 3 days.