Turkish Batırık | Anatolian Bulgur Salad with Tahini & Peanuts

Place the fine bulgur in a heatproof bowl and pour about 250 ml of boiling water over it. Cover the bowl and let the bulgur swell for about 10 to 15 minutes until it is soft and has absorbed all the water. Then fluff with a fork.

Toast the unsalted peanuts in a dry pan over medium heat for 3 to 4 minutes until golden brown and fragrant. Remove from the pan, let cool briefly, and roughly chop or lightly crush with a mortar and pestle.

Add the tomato paste, smooth sesame paste (tahini), ground cumin, chili flakes, salt, and freshly ground black pepper to the still lukewarm bulgur. Knead thoroughly with your hands or a spoon for 2 to 3 minutes so the flavours meld and the bulgur develops a creamy, aromatic consistency.