Karaman-Style Sulu Batırık with Tahini
Sulu batırık is a spoonable dish from Karaman. Fine bulgur is rubbed with grated tomato, seasoned with tahini and loosened with cold water. Türkiye's Culture Portal records both the shaped and the diluted versions. This home adaptation serves 4 and uses sumac in place of terebinth and the spice blend, with tahini stirred in straight from the jar. Preparation and resting take 30 minutes. Cooking time is 0 minutes. Can I use coarse bulgur?Choose fine bulgur. Coarse grains can stay hard after this brief rubbing and resting time. If the fine grains still feel firm, let them rest a few more minutes before diluting. Source and related recipeKısır bulgur salad · Kültür Portalı · Batırık · FDA · Selecting and Serving Produce Safely The nutrition calculation uses the full amount of water listed. Some fibre and sodium figures are missing from the ingredient catalogue, so those totals are incomplete.
Ingredients
Ingredients
Step-by-Step Method
Prepare the vegetables
Wash 350 g tomatoes, 50 g green pepper and 15 g parsley under running water. Grate the tomatoes and keep their juice. Finely chop the pepper and parsley. Cut 70 g onion into very small dice.
Rub the bulgur with tomato
Put 180 g fine bulgur in a wide bowl. Add the grated tomato and its juice, 20 g tomato paste and 20 g mild pepper paste. Rub for 5 minutes, cover and rest for 10 minutes. Rub the bulgur again briefly. A grain should squash between your fingers with no hard centre.
Mix in the tahini and vegetables
Stir the tahini in its jar, then work 60 g into the bulgur with the onion, pepper and parsley. Add 5 g sumac and 3 g salt. Mix until evenly moist and free of streaks of tahini.
Loosen with water and serve
Stir in about 500 g of the 650 g cold drinking water. Hold back 150 g and add it gradually until the mixture pours freely from a spoon. Stir up the grains from the bottom before dividing among bowls. Serve cold.
Chef's Tips & Tricks
Choose fine bulgur. Coarse grains can stay hard after this brief rubbing and resting time. If the fine grains still feel firm, let them rest a few more minutes before diluting.