Bulgur-Pepper Patties (Batirik)

Ingredients

• 0.3 cup bell pepper green grated
• 0.3 cup bell pepper green grated
• 0.8 cup bulgur uncooked fine
• 0.8 cup chop roasted peanuts shelled finely
• 1 tablespoon parsley fresh finely chopped
• 1 teaspoon pepper 
• 0.5 cup onion grated
• 2 teaspoons oregano fresh finely chopped
• 0.8 teaspoon sea salt fine
• 2.3 cups tomatoes peeled finely chopped
• 1 teaspoon tomato purée canned

Equipment

• bowl
• measuring cup

Directions

1. Combine first 5 ingredients in a large bowl; let stand 15 minutes.
2. 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.
3. 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 ($1
4. is a great value. --Jeffery Lindenmuth