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Batrik – Tomato Bulgur Salad


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Batrik - Tomato Bulgur Salad


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Batrik – Tomato Bulgur Salad

When it’s too hot to cook, make this no-cook Turkish tomato bulgur salad. Your kitchen stays cool and you get to eat this delicious salad.


  • Prep Time : 5 min
  • Ready Time : 5 min




  • 3/4 cup fine bulgur
  • 1 14.5-ounce can whole peeled tomatoes
  • 2 sundried tomato halves
  • 1 tablespoon lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 small onion, minced
  • ½ cup coarsely chopped walnuts, shelled pistachios or a mixture of the two (for garnish)


Puree the canned tomatoes with the sundried tomatoes and lemon juice in a blender or food processor. Mix with the bulgur and allow to sit for about one hour or until the liquid is absorbed and the bulgur tender. Add a bit of water if the bulgur is still not tender after the liquid from the tomatoes is absorbed.

Add remaining ingredients reserving the nuts to garnish the dish just before serving.


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About Varda Epstein


Varda Epstein is a Communications Writer at  Kars for Kids and blogs her own views at the Times of Israel and Judean Rose. Varda is passionate about her Jewish faith, Israel, genealogy, music, writing, parenting, and food. An expatriate third-generation born Pittsburgher, Varda has lived in Israel for over three decades while growing her family of 12 children and (thus far) 9 grandchildren (girls are ahead, 5-4). Her work has appeared in the Jerusalem Post, the Jewish Press, Ami Magazine, Avotaynu, Binah, and Horizons.

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