Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

How to Make It

Step 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.

Step 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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