BATIRIK
TURKEY
There are few Lebanese dishes that do not have their equivalent in the Turkish culinary repertoire, with the Turkish version always being different from the Lebanese, and often plainer. This recipe is more or less the equivalent of the southern Lebanese vegetarian tomato kibbeh or kibbet banadurah, except that the Turkish version here is prettier, a little more elaborate, and just as healthy. These bulgur and nut cakes, or as a friend of mine likes to call them raw veggie burgers, are the perfect answer for vegetarians: nourishing without being boring, easy to make, and totally natural.
SERVES 4 TO 6
¾ cup (150 g) fine bulgur
1 teaspoon tomato paste
3 firm-ripe tomatoes (10½ ounces/300 g total), peeled, seeded, and finely chopped
1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
1 ounce (30 g) grated green bell pepper (2 tablespoons)
⅔ cup (100 g) pistachios, finely ground (see Note)
1 teaspoon pul biber (or Aleppo pepper)
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh marjoram
Sea salt
FOR THE GARNISH
1 medium tomato, seeded and sliced into 8 thin disks
½ green bell pepper, finely diced
1. Put the bulgur in a large mixing bowl. Add the tomato paste and tomatoes and use your hands to mix well.
2. Add the onion and bell pepper and knead until well blended. Add the pistachios and mix again until well blended. Add the pepper and herbs and season with salt to taste. Mix well.
3. Divide the mixture into 8 equal portions and shape into flat patties. Arrange the tomato slices in a circle on a serving platter. Place a bulgur cake on each. Make a small pile of diced bell pepper in the middle of each cake. Serve immediately.
NOTE: Batirik can also be made with tahini instead of pistachios. Omit the pistachios and use ⅓ cup plus 1 tablespoon (100 ml) tahini, adding it when you would have added the pistachios. The tahini version is richer and not as pretty but just as delicious.