Bulgur-Pepper Patties (Batirik)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Substitute 1/2 teaspoon paprika plus 1/2 teaspoon ground red pepper if you can't find Aleppo pepper. Be sure to use fine-ground bulgur for the best texture. Serve with Aleppo-dusted yogurt and pita.

Ingredients:

2 1/4 cups finely chopped peeled tomato

3/4 cup uncooked fine bulgur

1/2 cup coarsely grated onion

1/4 cup coarsely grated green bell pepper

1 teaspoon canned tomato puree

3/4 cup shelled dry-roasted pistachios, finely ground

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh oregano

1 teaspoon ground aleppo pepper

3/4 teaspoon fine sea salt

chopped fresh parsley (optional)

Directions:

1. Combine first 5 ingredients in a large bowl; let stand 15 minutes. Add pistachios and next 4 ingredients (through salt); mix well. Press bulgur mixture into a (1/4-cup) dry measuring cup; unmold onto a platter. Repeat with remaining bulgur mixture to form 12 patties total. Chill for 15 minutes; shape each bulgur portion into a 2 1/2-inch patty. Top with chopped parsley, if desired.
2. Wine note: A fresh, light dish of Bulgur-Pepper Patties (Batirik) makes a great match for a lemony, green sauvignon blanc. The Chilean Terra Andina Reserva Sauvignon Blanc 2008 ($13) is a great value. -Jeffery Lindenmuth

By RecipeOfHealth.com