Wheat Salad with Walnuts

Sample Dishes from Turkish Cuisine

Wheat Salad with Walnuts ( Batırık (Bulgur Salatası))

Ingredients	Measure	Amount
Bulgur (fine)	2 1/2 cup	375 gr
Su (sicak)	2 1/2 cup	500 gr
Walnuts (chopped)	1 3/4 cup	175 gr
Onion	1 medium size	75 gr
Tomatoe	2 medium size	250 gr
Green Onion	2 medium size	50 gr
Parsley	1 bunch	60 gr
Mint fresh	8-10 sprigs	25 gr
Fresh basil	5-6 sprigs	10 gr
Sesame oil	1/2 cup	100 gr
Lemon juice	1 cup	200 gr
Salt	3 teaspoon	18 gr
Red pepper	1 teaspoon	2 gr

Preparation

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)

Energy	367 cal
Protein	11,2 g
Fat	11,3 g
Carbohydrates	57,5 g
Calcium	68 mg
Iron	5,35 mg
Phosphorus	213 mg
Zinc	2 mg
Sodium	1191 mg
Vitamin A	1276 iu
Thiamine	0,42 mg
Riboflavin	0,14 mg
Niacin	3,86 mg
Vitamin C	38 mg
Cholesterol	0 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.