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Wheat Salad with Walnuts

Sample Dishes from Turkish Cuisine

Wheat Salad with Walnuts ( Batırık (Bulgur Salatası))

Bulgur (fine)2 1/2 cup375 gr
Su (sicak)2 1/2 cup500 gr
Walnuts (chopped)1 3/4 cup175 gr
Onion1 medium size75 gr
Tomatoe2 medium size250 gr
Green Onion2 medium size50 gr
Parsley 1 bunch60 gr
Mint fresh8-10 sprigs25 gr
Fresh basil5-6 sprigs10 gr
Sesame oil1/2 cup100 gr
Lemon juice1 cup200 gr
Salt3 teaspoon18 gr
Red pepper1 teaspoon2 gr


Place bulgur in a large bowl. Sprinkle with water. Cover and let stand for 10-15 minutes. Pound walnuts in a mortar. Combine bulgur, nuts and fınely chopped onions. Add minced parsley, mint, basil and tomatoes. Stir in lemon juice and tahin. Season with salt and pepper; mix well. Knead mixture to shape easily. Shape into egg-sized oval patties. Arrange in a serving dish. Serve at room temperature.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy367 cal
Protein11,2 g
Fat11,3 g
Carbohydrates57,5 g
Calcium68 mg
Iron5,35 mg
Phosphorus213 mg
Zinc2 mg
Sodium1191 mg
Vitamin A1276 iu
Thiamine0,42 mg
Riboflavin0,14 mg
Niacin3,86 mg
Vitamin C38 mg
Cholesterol0 mg

Regional Characteristics:

Recipe is taken from Ermenek county of Konya province. It is usually served for lunch with cucumbers, lettuce, simmered vine or cabbage leaves. In Içel province sesame seeds and peanuts are subsituted for walnuts, but tahin is still used. Sesame seeds are substituted for walnuts in Ermenek too. It is either served after adding water or as above prepared form. In Tokat province green lentils are used along with walnuts and it is called "Bat" which means "Dip" and served with simmered vine leaves. Dried tomatoes are used when fresh tomatoes are not available. Dried parsley, mint and basil can be used instead of fresh ones.