Turkish cuisine · Salads & Mezze

Bat (Eskişehir Bulgur Salad)

Bulgur salad from Eskişehir with green lentils, tomato paste, dill and mint, eaten in lettuce leaves.

Ingredients · for 4 servings

• 200 g bulgur (fine)
• 120 g lentils (green)
• 1 onion
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 1/2 bunch dill
• 1 tbsp dried mint
• 5 tbsp olive oil
• 1 lemon
• 8 romaine lettuce leaves
• 1 tsp salt

Instructions

1. Rinse the green lentils under cold water, put on with three times the amount of water and simmer gently for 20–25 min. until soft but not falling apart; drain and let cool.
2. Put the fine bulgur in a bowl, pour over 250 ml hot water and let swell covered for 20 min. until it has fully absorbed the water.
3. Knead the tomato paste, red pepper paste, salt and 3 tbsp olive oil into the warm bulgur by hand until it is evenly colored reddish-brown.
4. Finely dice the onion, finely chop the dill and crumble the dried mint between your palms; knead all of it together with the lentils into the bulgur.
5. Season with the lemon juice and the remaining olive oil and let the mixture rest for 10 min. so the flavors combine.
6. Arrange as a mound on a platter, sprinkle with dill and place the romaine leaves alongside – they are used like a spoon to scoop up the bat.