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Batırık is a regional dish native to the provinces of Karaman, Konya, and Mersin, whose main ingredient is fine bulgur (known locally as düğü, düğürcük, or pıtık). This dish, prepared with bulgur and possessing the characteristics of a wet salad, resembles kıssa in composition but is enriched with ingredients such as tahini, walnut, sesame, or pistachio.

Batırık is a regional dish specific to the provinces of Karaman, Konya, and Mersin. It is predominantly prepared in Karaman and Ermenek, as well as in Mersin and its districts. The dish has been officially registered as a geographical indication product with the "Mahreç Mark" for Anamur district of Mersin (Anamur Batırığı) and Ermenek district of Karaman (Ermenek Batırması). It is also noted that similar dishes can be found in other regions such as Kastamonu.

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The primary ingredient of Batırık is fine-grained bulgur obtained by grinding wheat in a mill, known locally as düğü, düğürcük, pıtık, or köftelik bulgur.

• Ingredients: In addition to fine bulgur, Batırık includes tahini, walnut, tomato or dried tomato, fresh or dried basil, lemon juice, pomegranate molasses, sesame (güncü), pistachio, dried and green onion, red and green pepper, cumin, parsley, tomato or pepper paste, fresh or dried mint, poppy seeds, hemp seeds, and meneviş (nenengiç), among other ingredients and seven types of spices.
• Preparation Method: Düğürcük is spread over a large tray or plate. Grated tomato, paste, onion, finely chopped pepper, parsley, toasted or fried tahini, and spices are added on top. The mixture is kneaded by hand until the bulgur softens and becomes tender to the bite. Depending on preference, the mixture may be shaped into small balls (köfte) or diluted with water. In Mersin, crushed or toasted sesame (küncü) is sometimes used instead of tahini.

Batırık is a wet salad prepared with bulgur. Consumption habits vary by region:

• Serving and Consistency: In Ermenek and Mersin, it is typically consumed in a soupy or liquid consistency, whereas in Konya it is prepared with a thicker texture. In Mersin, the wet version is called batırık, while the dry version is referred to as kıssa.
• Varieties: Batırık can be served with walnut, with meat, or as deli batırık (without walnut). The meat version is found in the Ermenek region and resembles raw meatballs in texture.
• Accompaniments: Common accompaniments include sliced cucumber, tomato, lettuce, boiled grape leaves, boiled cabbage, cornichons, raw eggplant, and boiled onion.
• Cultural Significance: Batırık is regarded as an indispensable part of Yörük tables. It is considered a special dish requiring considerable effort and skill to prepare. Although primarily consumed during summer, it can be made in any season when the ingredients are available.