Anamur Batırığı

Anamur Batırığı is a traditional dish specific to the Anamur district of Mersin Province in Türkiye, prepared by mixing fine bulgur with peanut, sesame, dried tomato, and various spices. The product has been officially registered with a "Geographical Indication" by the Turkish Patent and Trademark Office and has been protected under geographical indication status since 05.02.2024.

Anamur Batırığı is a dish prepared using a paste made from roasted sesame and peanut instead of tahini, and can be shaped by hand or consumed in a soup-like consistency. Its distinctive feature is the use of a mixture of roasted sesame and peanut in place of tahini. Traditionally, this mixture was ground using a wooden tool called a "dibek," while today it is prepared using blenders or kitchen robots.

A portion of the batırık prepared during summer months is hand-shaped into small meatball-like forms known as "sıkma." The remaining portion is thinned with cold water and ice to achieve a soup-like texture and served with garnishes such as boiled cabbage, tomato, cucumber, fresh onion, and mint.

The variety of cabbage used in serving batırık varies by season: white cabbage with a tightly bound head is preferred in winter, while loose-headed green cabbage is preferred in summer. Additionally, dried mint and hot pepper may be added to the mixture. The level of spiciness is a matter of preference, and it is typically served alongside ornamental pepper (Capsicum frutescens).

^{Anamur Batırığı} (Encyclopedia of Turkish Tourism)

Ingredients for a 4-Person Serving:

• 200 g fine bulgur for meatballs
• 440 g grated pink tomato
• 30 g dried tomato
• 500 g peanut (preferably grown within the geographical boundary)
• 120 g sesame
• 100 g grated onion
• 16 g tomato paste
• 2 g dried mint
• 8 g salt
• 50 g lemon juice
• 10 g pomegranate molasses
• 2 g ground hot pepper

For the topping (liquid component):

• 500 g boiled cabbage
• 500 g boiled onion
• 100 g tomato
• 120 g cucumber
• 60 g fresh onion

Preparation Process:

1. Mix the fine bulgur with grated tomato and let stand for 15 minutes.
2. Add grated onion and dried tomato.
3. Grind roasted peanut and sesame in a machine until a paste-like consistency is achieved.
4. Incorporate this paste into the bulgur mixture and knead thoroughly.
5. Add tomato paste, lemon juice, pomegranate molasses, salt, and spices, then mix well.
6. Separate a portion of the mixture and form walnut-sized meatballs (sıkma).
7. Add cold water and ice to the remaining mixture and stir until it reaches a soup-like consistency.
8. Serve by topping with chopped boiled cabbage, tomato, cucumber, and fresh onion.

The central vein of the cabbage leaves, known locally as "hürtmek," is boiled, chopped, and added to the mixture. During serving, dried mint is sprinkled on top.

Geographical boundary:

The product may be produced only within the boundaries of the Anamur district of Mersin Province.