* Exported from MasterCook *
Turkish Bulgur with Green Lentils and Walnuts - Cevizli Bat
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fine bulgur
1 cup hot water -- or broth
1 cup cooked green lentils -- (~1/2 cup dry green lentils would make 1 cup cooked lentils)
1/2 cup chopped walnuts
2 green onions -- finely chopped (2 to 3)
1/3 cup chopped parsley
1/4 cup chopped fresh dill
1 green pepper -- or 1/2 green bell pepper, finely chopped
2 tablespoons tomato paste
1 teaspoon Aleppo red pepper flakes -- flakes
1 tablespoon finely chopped fresh basil -- or 1 tsp dried basil flakes
1 teaspoon dry mint flakes
1 teaspoon black pepper -- or less
salt -- to taste
To serve: -- a couple of cherry tomatoes and grape leaves (if unavailable lettuce would do)
Put bulgur in a bowl and add hot water. Stir once, cover with a thick towel and wait until bulgur soaks all the water.
If you have fresh grape leaves, boil some water and cook grape leaves for 2-3 minutes. Set aside and let cool.
Add tomato paste to bulgur and mix it well with the back of a spoon or your hands until paste is homogeneously distributed.
Add lentils. Add green onion, parsley, dill, tomatoes, green pepper, basil, mint, red pepper flakes, black pepper, walnut, and salt.
Serve bulgur with lentils with grape leaves or lettuce. Put some in the middle of a leave, make a roll or a bundle and enjoy.
Serves 4 to 6
Note: Although the traditional recipe doesn't ask for it, I love adding lemon to bulgur and lentils.
AuthorNote: Bulgur with Green Lentils and Walnuts is a traditional recipe from a Central Anatolian city, Tokat. In Tokat's local cuisine dishes with grape leaves have an important role, and this recipe is a good example. Bulgur with Green Lentils and Walnuts is a bit like kisir, but has a nuttier taste with walnuts and lentils.
ChupaNote: I add the tomato paste to the hot water before adding the bulgar, also add the red and black pepper with the tomato paste. Then add the bulgur. The seasonings go all thru the bulgur that way. Like many Turkish vegetarian dishes, you have plenty of protein but crumbled feta makes a nice addition.
Cuisine:
"Turkish"
Source:
"Burcu @ Almost Turkish Recipes blog"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 235 Calories; 8g Fat (27.7% calories from fat); 11g Protein; 35g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 218 0 2824 0 0 0 0 0 0 0 20028 20135 0 0 0
