Cevizli Bulgur Salatasi
– Bulgur salad with walnuts

Here is another Turkish recipe to enjoy. It reminds me of when the Hill Team was on a gullet sailing out of Bodrum, Turkey in 1997.

A recipe from Mandarin Boutique Hotel‘s  extensive range of Turkish mezes, which are best served as part of a selection of starters. Afiyet olsun! Bon appetit!

Cevizli Bulgur Salatasi  – Bulgur Salad with Walnuts

Ingredients:
1 cup bulgur wheat
1/2 cup walnuts, chopped
1 tomato
5 small cucumbers
1 tbsp finely chopped fresh mint
1/2 bunch fresh parsley, finely chopped
3 tbsp olive oil
Juice of 1 lemon
salt to taste

Method:

• Place the bulgur wheat in a bowl, cover with boiling water and leave to soak until the water has been absorbed. Drain off any excess water.
• With a pointed knife, make a small cross-cut through the tomato skin. Blanch the tomato in boiling water for a few seconds, then dry it and peel off the skin. Finely chop the tomato.
• Add the chopped tomato, walnuts and herbs to the bulgur wheat.
• Combine the oil, lemon juice and salt to make a dressing and stir into the bulgur mixture.
• Wash and dry the cucumbers and cut them in half lengthways. Using the tip of a teaspoon remove all the seeds.
• Fill the cucumber boats with the bulgur mixture and serve.

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.