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Bulgur-Pepper Patties (Batirik)

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 2 patties)
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)

Nutrition 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

How to Make It

  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