Wheat has a significant place in our culture. There are many traditions and idioms related to it. One of these idioms is “Bugday basak verince orak pahaya cikar.” This can be translated as follows: Sickle becomes valuable only when ear of wheat apears. It means things which you find trivial at ordinary times gain value and importance when you are in need of them. For example, nobody needs coal in Summer and it is of no value and cheap then, but when Winter comes and when people need coal to heat their houses, it comes into a great value.
We love to use wheat in both side dishes and main dishes. I’m going to a colorful and flavorful salad with wheat today, no need to mention how healthy it is. To learn more recipes with wheat, check keskek and wheat pilaf, both of which are traditional wedding dishes.
A healthy and filling salad for summer days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
- ½ cup wheat, soaked overnight
- 2 green onions, chopped
- 1 red bell pepper, chopped
- a few sprigs of mint, chopped
- a few sprigs of parsley, chopped
- 1 small tomato, chopped
- 4 walnuts, divided into big pieces
- 1 tbsp sunflower seeds
- ½ lemon, squeezed
- 2 tbsp extra virgin olive oil
- salt to taste
- Boil soaked wheat until tender, but not mushy. When it’s done, wash it with cold water and drain.
- Combine boiled wheat, green onions, red bell pepper, mint, parsley, tomato, walnuts and sunflower seeds in a bowl.
- Mix lemon juice, extra virgin olive oil and salt. Pour it on wheat salad and serve.
- You can have this as a side dish or have it as a nutritious lunch.