Batrik (Bulgur Salad with Nuts)

Bulgur--wheat that has been steamed, dried, and ground--is the basis of many salads in the Middle East. You might have encountered it in tabbouleh, the mint and parsley salad made famous by Lebanese restaurants. In this nutty Turkish salad (pronounced bah-TREEK), the bulgur is not cooked but becomes soft as it absorbs fresh tomato juice.

Yield: 4 servings (serving size: 3/4 cup)

Ingredients

• 1  pound  coarsely chopped plum tomato
• 3/4  cup  uncooked bulgur
• 1  teaspoon  tomato paste
• 1  tablespoon  olive oil
• 1/4  teaspoon  salt
• Dash of crushed red pepper
• 1/2  cup  finely chopped green onions
• 1/3  cup  finely chopped walnuts

Preparation

Place tomato in a food processor; process until smooth. Combine tomato, bulgur, and tomato paste in a large bowl. Cover and let stand 1 hour. Stir in oil, salt, and pepper. Stir in onions and nuts immediately before serving.

Nutritional Information

Calories:

218 (44% from fat)

Fat:

10.7g (sat 1.2g,mono 3.5g,poly 5.3g)

Protein:

6g

Carbohydrate:

28.6g

Fiber:

7.1g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

163mg

Calcium:

29mg