Green lentils, fine bulgur, tomato paste, herbs, and lemon make a cool Tokat salad.
15 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lentils in 2.5 cups water for 18-20 minutes, keeping them firm.
Add fine bulgur to the hot lentil water and let it swell for 10 minutes.
Loosen the pastes with lemon juice and a little lentil water.
Finely chop the greens and add them to the lentil mixture.
Adjust bat to a loose texture and serve with vine leaves.
💡 Tip: Keeping some lentil cooking water preserves bat's spoonable texture.
🍽️ Serving suggestion: Serve cold with boiled vine leaves and lemon wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
11
g protein
40
g carbs
4
g fat
1.6g
Sugar
4.6g
Fiber
25.3mg
Sodium
0.1g
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.
Strong satiety, counts as a main meal
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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