Bat Meal

Bat is a cold local recipe unique to Tokat cuisine, made by blending green lentils and fine bulgur with tomato paste, fresh herbs and lemon juice. This recipe, which dates back to the Ottoman period, is preferred as a refreshing meal in the summer months.

This time, we go to the Black Sea, which fascinates us all with its rich cuisine, and prepare a bat dish with lots of lentils and lots of sour. We know that bat dish is made abundantly, especially in Tokat, and is consumed with pleasure. It was invincible even when served with vine leaves on the side.

You can prepare it in just half an hour, wrap it in vine leaves and consume it with pleasure.

You can wash the lentils by changing the water twice to remove the black water.

For the Bat dish, wash the green lentils with plenty of water and place them in a pot with 2.5 glasses of water.

Boil the lentils until they become soft (approximately 15–20 minutes). Do not drain the water, it should remain in the pot.

After the lentils are boiled, add the fine bulgur. Close the lid of the pot and remove it from the stove and let it rest for about 10 minutes to allow the bulgur to swell.

Add the tomato paste you prepared to the boiled lentil-bulgur mixture. Then add finely chopped tomatoes, spring onions, pepper parsley, salt, black pepper and lemon juice and mix all the ingredients well.

After the bat meal reaches room temperature, let it rest for 15-20 minutes, preferably in the refrigerator. Bat food is ready. Serve cold. Enjoy your meal.

Do not use low heat when boiling lentils. By not using low heat, you will prevent the lentils from falling apart.