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.