Vegan
What else can I make with these ingredients?
This recipe may contain allergens
Iğdır Erikli Yarma Salata
Easy 32 min~158 kcal 3/10
🥗
Bat
A regional Tokat salad where fine bulgur, tomato paste, walnuts, herbs, and lemon come together in a cool, spoonable bowl.
Easy⏱️ 50 min📖 1 min readServes 6~214 kcal🇹🇷 Turkish🌍 Full translation
25 min prep 25 min cook
- Vegan
- Vegetarian
- #Summer
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 50 min- Prep25 min
- Cooking25 min
Ingredients
6 servings
Quick:
- 1 cup(~200 ml) Fine bulgur
- 1 tbsp(~15 ml) Tomato paste
- 0.5 cup(~100 ml) Walnuts
- 4 Scallions
- 1 bunch Parsley
- 12 Vine leaves
- 3 tbsp(~45 ml) Lemon juice
- 1 cup(~200 ml) Green lentils
- 1 tbsp(~15 ml) Pepper paste
- 0.5 bunch Dill
- 2 tbsp(~30 ml) Pomegranate molasses
- 1 tsp(~5 ml) Sumac
- 1 tsp(~5 ml) Dried mint
- 0.5 tsp(~2.5 ml) Red pepper flakes
- 1 Tomato, finely diced
- 2 Green peppers
- 1 tsp(~5 ml) Salt
- 3 tbsp(~45 ml) Olive oil
What else can I make with these ingredients?
Instructions
- 1
Rinse the green lentils and boil them in salted water for 25 minutes, leaving them slightly firm, then drain.
25 min25:00 - 2
Moisten the fine bulgur with hot lentil water and 1 cup water, cover, and rest for 10 minutes.
10 min10:00 - 3
Chop the onion, peppers, tomato, and scallions very finely; finely chop the parsley, dill, and dried mint.
- 4
In a wide bowl, mash the tomato and pepper pastes into the olive oil with your fingers, then add the pomegranate molasses, lemon juice, sumac, red pepper flakes, and salt.
- 5
Add the bulgur-lentil mixture, chopped vegetables, fresh herbs, and crushed walnuts to the sauce, fold with a fork without breaking the pieces, and rest in the refrigerator for 30 minutes.
30 min30:00 - 6
Serve cool with boiled vine leaves; wrap it in a leaf if you like.
💡 Tip: Do not overcook the green lentils; they should stay slightly firm, otherwise the bat falls apart. Swelling the bulgur with hot lentil water sets the texture.
🍽️ Serving suggestion: Serve chilled with boiled vine leaves; wrap it in the leaves if you like.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Folate
- Magnesium
- Fiber
Nutrition (per serving)
~214
kcal calories
6
g protein
24
g carbs
10
g fat
Protein 11%Carbs 46%Fat 43%
GI 26 · Low GIGL 6 · Low GL
5.4g
Sugar
6.1g
Fiber
586.6mg
Sodium
1.6g
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.
Estimated satiety (per serving)
5/10Moderate satiety, fine between meals
This recipe may contain allergens
- Gluten
- Tree nuts
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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FAQ
How many servings does Bat make?
This recipe serves 6.How long does Bat take?
Prep 25 minutes, cooking 25 minutes; 50 minutes in total.Is Bat difficult?
This recipe is rated easy.How many calories does Bat have?
Approximately 214 kcal per serving. Protein: 6g, carbs: 24g, fat: 10g.Which allergens does Bat contain?
This recipe contains Gluten, Tree nuts. Check it against your dietary needs.How many ingredients does Bat need?
This recipe needs 18 ingredients.Is Bat filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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