Batırık: Tarsus-Style Walnut Bulgur Salad

Grate 500 g of tomatoes on the large holes of a grater, so the skins stay in your hand. Do not strain the juicy purée; this is the liquid that will hydrate the bulgur. You should get about 400 ml of juicy purée from 500 g of tomatoes. If you have less, grate another tomato.

Add 2 tablespoon (15 ml) measures of tomato paste and 1 tablespoon (15 ml) measure of hot pepper paste to the tomato purée. Whisk until no lumps remain. Add the 8 g of salt, 40 ml of lemon juice, and 3 tablespoon (15 ml) measures of olive oil at this stage. The liquid should be uniformly dark red throughout; no orange islands of paste should float on the surface.

Put 300 g of fine bulgur in a large bowl, pour the prepared liquid over it, and stir a few times with a spoon. Cover the bowl and let it stand at room temperature for 20 minutes. At the end, split one grain in half with your fingernail; there should be no hard white core inside. If there is, add another 50 ml of lukewarm tomato juice and let it stand for 5 more minutes.

Grind 100 g of walnut kernels with a knife or using the pulse setting of a food processor until they are about the size of coarse sand. Do not grind them into flour; you should still feel pieces in the mixture. Finely chop 15 g of fresh mint, 20 g of parsley, and 60 g of green onions. If using garlic, crush 2 cloves with a pinch of salt in a mortar; chopped garlic can leave sharp bits in the mixture.

Add the walnuts and herbs to the swollen bulgur and knead by hand for 6–8 minutes. As the bulgur grains are crushed and begin to bind together, the mixture will lose its shine and become matte. To test the texture, squeeze a pinch in your palm. It is ready if it holds together and the finger marks remain when you open your hand. If it crumbles, add 1–2 tablespoon (15 ml) measures of tomato juice. If it sticks to your palm, add 1 tablespoon (15 ml) measure of dry bulgur and knead for 1 more minute.

Pinch off walnut-size pieces of the mixture and squeeze them in your palm, closing your fingers around them to form oblong patties with visible finger marks. This makes about 30 pieces. Arrange them on a plate with lettuce leaves and add a lemon wedge on the side. Serve cold. Store in a covered container in the refrigerator for 2 days; take it out half an hour before serving so it can reach room temperature and develop its flavor.