• 6servings
  • 172calories

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Nutrition Info . . .

VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups finely chopped peeled tomato

  2. 3/4 cup uncooked fine bulgur

  3. 1/2 cup coarsely grated onion

  4. 1/4 cup coarsely grated green bell pepper

  5. 1 teaspoon canned tomato puree

  6. 3/4 cup shelled dry-roasted pistachios, finely ground

  7. 1 tablespoon finely chopped fresh flat-leaf parsley

  8. 2 teaspoons finely chopped fresh oregano

  9. 1 teaspoon ground Aleppo pepper

  10. 3/4 teaspoon fine sea salt

  11. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  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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