Batirik

Ingredients:

• 1 cup İpek Medium Coarse Bulgur
• ½ tea glass tahini
• 1 tea glass peanuts (roasted)
• 1 tablespoon pepper paste
• Dried tomatoes (according to your desire)
• 1 dry onion
• 2 tomatoes
• 2 pieces of cucumber
• Half a bunch of parsley
• Half a bunch of mint
• 2 green peppers
• 3 leaves of lettuce
• 3 spring onions
• Cabbage (shredded, boiled, to taste)
• ½ cup olive oil
• ½ cup lemon juice
• 1 teaspoon red chili pepper
• 1 teaspoon cumin
• 5-6 cups cold water
• 2 cups hot water
• Pomegranate syrup
• Salt

Preparation:

Wash and prepare all the vegetables. Put the tahini in a small Teflon pan and roast it slightly. Soak the bulgur with 1.5 tea glasses of hot water. Pass the peanuts through a food processor or grind them into small pieces (you can also pound them in a mortar and pestle). Mix tahini, bulgur, peanuts, and cumin in a deep bowl with a spoon. The special feature of this recipe is that all the vegetables are chopped into the finest and smallest pieces. Prepare the cucumbers, tomatoes, peppers, green onions, mint, parsley, and lettuce to be finely chopped. Grate the onion into the bulgur mixture, add the tomato paste (you can add pre-soaked dried tomatoes at this stage). Knead the mixture for 1-2 minutes with a pinch of mint and parsley. Add the vegetables without mashing them. Add green pepper, spring onion, mint, parsley, tomato, cucumber, olive oil, lemon juice, red pepper flakes, and salt. Mix gently with your hands. If you want to consume the batırığı without water, separate it on a plate and dilute the rest with cold water. Add 5-6 glasses of water to dilute it all. If you like it sour, add pomegranate syrup. Serve the dip on a deep plate with finely chopped lettuce or cabbage. Bon appétit!