Bulgur-Pepper Patties (Batirik)

Bulgur-Pepper Patties (Batirik) Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

6 servings (serving size: 2 patties)

Recipe from

Cooking Light

Nutritional Information

Calories 172
Fat 7.8 g
Satfat 1 g
Monofat 3.9 g
Polyfat 2.4 g
Protein 6.5 g
Carbohydrate 22.1 g
Fiber 6.1 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 364 mg
Calcium 38 mg

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)

Preparation

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.

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

Note:

Anissa Helou,

Cooking Light

October 2009
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