Refika’s BEETROOT KISIR with DELICIOUS MEAT ????

Instructions

1. Place the bulgur in a large bowl and add boiling water just a few millimeters above the bulgur.
2. Cover with a lid and set aside for about five minutes until bulgur soaks all water and softens.
3. Meanwhile, mix the tenderloin with salt, molasses, starch, white wine vinegar, black pepper, red pepper flakes, sesame seeds, and half of the olive oil.
4. In a food processor, pulse the pickled beetroot with the juice until smooth.
5. After bulgur softens, add the beetroot puree, pepper paste, and tomato paste and knead well. You can shred the beets by hand, but it's okay if large pieces remain.
6. Add the ground allspice, paprika, salt, olive oil, pomegranate sour and continue mixing.
7. To cook the tenderloin, heat a very large frying pan on high heat and pour the remaining olive oil. Add the tenderloin and cook on high heat for a couple of minutes, stirring occasionally.
8. Finally, add the spring onions and rockets to kısır and mix gently. Don’t add your greens if your kısır is still warm. Otherwise, they might lose their crisp. It is important to mix the greens without squeezing too much.
9. Transfer the kısır to a large plate or tray.
10. Place your delicious and juicy meat on top of the kısır and it is ready to eat. Enjoy!