Bulgur and Tomato Salad with Nuts

Name: Bulgur and Tomato Salad with Nuts (Batrik)
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Turkish
Ingredients: 1 teaspoon pure chile powder, like ancho or New Mexico, or hot red pepper flakes, plus more to taste; 1 teaspoon pure chile powder, like ancho or New Mexico, or hot red pepper flakes, plus more to taste; 3 tablespoons extra virgin olive oil; 1 teaspoon pure chile powder, like ancho or New Mexico, or hot red pepper flakes, plus more to taste; 1 small red or white onion, diced; ⅓ cup shelled pistachios or chopped walnuts; 1 teaspoon pure chile powder, like ancho or New Mexico, or hot red pepper flakes, plus more to taste; 1 small red or white onion, diced; Salt and black pepper to taste; Chopped fresh parsley leaves for garnish, optional; ⅓ cup shelled pistachios or chopped walnuts; Salt and black pepper to taste; ½ cup fine (#1) or medium (#2) bulgur; 4 medium tomatoes, cored (canned are fine); 2 tablespoons fresh lemon juice; ½ cup fine (#1) or medium (#2) bulgur

Batrik

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Bulgur, which is precooked cracked wheat, needs only to be reconstituted to be ready to eat. Usually this is done with water or stock, but here freshly made tomato juice is the liquid. (I had no idea what I was tasting when I first had this, but fortunately it was explained to me so I could experiment.) The nuts add a welcome crunchiness to this wonderful salad.

Ingredients

Asia
Turkey
Vegan
Mediterranean

Ingredients

Method