Bat | Tokat-Style Green Lentil and Bulgur Salad

Rinse the green lentils and bring them to a boil in plenty of water. Skim off the foam, reduce the heat, and cook for 22 minutes. The grains should offer slight resistance when bitten but be tender inside; if the skins start to split, they are overcooked. Drain and reserve the cooking liquid.

Put the fine bulgur in a large bowl, pour 200 ml of the lukewarm lentil cooking liquid over it, and stir. Cover and let stand.

Remove the seeds from the tomato and dice it finely. Peel the cucumber and dice it to the same size. Finely chop the onion, rub it with half the salt, and let stand for 5 minutes.

Finely chop the parsley, mint, and dill. Bat should contain about as much chopped herbs as bulgur; too few herbs will leave the meze dry.