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30 Days of Cooking Light: Day 22. Meatless Monday: Bulgur Pepper Patties (Batirik)

September 16, 2011

We made these on Monday. I’m still dragging on posting right now. Morgan is home in the afternoons and no longer napping. Lots going on and little time to keep up. My world is full of craft projects, play dates, and about 50 showings of Mega Mind this week.

You can find the recipe here.

 

I was so excited to make these 🙂

My neighbor Nanea is one of the best cooks that I’ve come across and she made these delectable cakes for a party that we attended. I could not get them out of my head…but did not have a clue about how to make them.

Flash forward to this weekend and I was surfing through one of my Cooking Light Annual cookbooks and saw the Every Day Vegetarian Column recipes with a Mediterranean flair from October 2010. I knew from the ingredients that this must be the CL version of Nanea’s delicious bulgur patties.

I had to go to our middle eastern grocer for the bulgur, but you might find it in better stocked super markets or health food stores. Be sure to get finely ground bulgur rather than coarse.

There is no cooking involved, but the prep work is fairly extensive on your first try. I have a feeling that if I make this one on a regular basis it will get easier.

I cried a river while grating the onion! I typically stick to sweet Vidalia onions for all of our recipes–much more kid friendly and easy to chop and work with. However, this time I had a bag of organic yellow onions and BOY! were they hot. Jeremy came home just in time to see me weeping black mascara and cursing the onions while trying not to grate my fingers. Next time I will try the grating attachment on my food processor.

The steps are simple: Combine 2.25 cups fine chopped and peeled tomato (about 2 large) with 3/4 cup bulgur, 1/2 cup grated onion, 1/4 cup grated bell pepper , and 1 teaspoon canned tomato puree. (rather than waste a can of tomato puree–I substituted 1 tsp tomato paste and 1/2 tsp water)  Let stand 15 minutes.

***Next, add 3/4 cup shelled dry roasted pistachios that have been finely ground. I gave mine a whirl in the mini chopper.

 Sigh. Yes, that is still the world’s oldest mini chopper. Warped from the dishwasher and on it’s last legs. The next time I go to BB&B….I won’t get so sidetracked by the marvelous variety of Keurig coffees and I will get a new one 🙂

***Mix pistachios and bulgur mixture and shape into 12 patties using a 1/4 cup measuring cup.  Unmold onto a platter as shown above. Refrigerate for 15 minutes.

NOTE: Even with a trip to the middle eastern grocery in our town, I did not find any Aleppo pepper. The grocer told me to use black pepper. It was fine. The online recipe says you can substitute a mixture of cayenne and paprika. 

 

Must go. Mr “No Napper” aka SUPER HIGH MAINTENANCE in the afternoons is demanding his third snack in the fifteen minutes that I have been typing. It never fails. If I answer the phone or pick up the computer CHAOS breaks out. Hopefully I can finish the 30 day challenge before he’s in high school 🙂

Before I forget: we served this with greek feta cheese, marinated olives, cucumber salad (tossed with lemon, olive oil, and fresh parsley) and some fantastic strained greek yogurt .  OK! Now the baby is crying! SERiousLY!

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