Bulgur-Pepper Patties (Batirik)

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 7.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 6.5g
  • Carbohydrate: 22.1g
  • Fiber: 6.1g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 364mg
  • Calcium: 38mg


  • 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)


  1. 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
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