Fine bulgur, green lentils, tomato paste, herbs, and walnuts make this cool Tokat mezze.
20 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lentils for 18 minutes, keeping them firm.
Soak the fine bulgur in hot lentil water for 10 minutes.
Loosen tomato paste, pomegranate molasses, and salt in a wide bowl.
Mix in lentils, bulgur, walnuts, and chopped greens.
Serve cold while the mixture still has a loose, juicy texture.
💡 Tip: Soaking bulgur with hot lentil water keeps the grains pleasantly firm.
🍽️ Serving suggestion: Serve cold with vine leaves and thin lavash.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
10
g protein
38
g carbs
8
g fat
6.1g
Sugar
4.7g
Fiber
393.7mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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