As the weather dances between deceptively warm and sunny and then freezing cold, knowing what to wear but also what to eat, becomes a tricky issue.
Are we into salads big time yet or not?
Or are the pulses still winning?
|here is the bulgur and walnut salad with tahini|
I do love all these Turkish salads that use mercimek/lentils, nohut/chickpeas and other beans and grains with which this country is so blessed.
My mother, a great cook, was already ahead of the crowd in her usage of all these. I still have her copy of Rose Elliott’s The Bean Book which came out in 1979! Wow, almost an heirloom! I remember my dad longsufferingly sitting through pulse-based meals during those early years-at heart, he was a true meat-and-two-veg kind of man!
This salad is somewhat similar to kısır or tabuli, the well-known middle eastern bulgur salads, but with a twist: it includes walnuts -always a good idea! – and tahini, that sesame-based creamy paste that we all know and love. This does make it a bit sticky but I think the additional depth of taste is worth it. This dish goes extremely well with grilled meats.
- Place the bulgur in a large bowl and add 1½ cups boiling water. Cover the bowl and let the bulgur stand for 20 minutes to absorb all the water.
- Meanwhile, using a mortar and pestle, pound the walnuts into a paste (or use a food processor). Mix this paste with the tahini and set aside.
- Stir the bulgur with a wooden spoon and fluff it with your fingertips. Add the tomatoes, spring onions, parsley, mint, basil, flaked red pepper, lemon juice, and olive oil.
- Season with salt and pepper and toss well.
- Add the walnut-tahini mixture and stir well. Cover the bowl and refrigerate for 15 minutes.
- Serve at room temperature on a bed of lettuce leaves with lemon wedges and pita bread.
|bulgur and walnut salad/cevizli bulgur salatası|
|here is the grilled steak/bonfile I served the salad with: delicious!|