Bulgur-Pepper Patties (Batirik)

• 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. 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

tomato, onion, green bell pepper, tomato puree, pistachios, parsley, fresh oregano, ground aleppo pepper, salt, fresh parsley

Taken from www.myrecipes.com/recipe/bulgur-pepper-patties-batirik (may not work)