Green lentil and fine bulgar salad (Bat) from The Turkish Cookbook: Regional Recipes and Stories by Nur Ilkin and Sheilah Kaufman
- scallions
- green peppers
- dill
- lemons
- green lentils
- parsley
- tomato paste
- tomatoes
- walnuts
- bulgar
- Aleppo pepper
- dried basil
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.