Çiğ Köfte are raw, heavily spiced meatballs made from bulgur and vegan. Here is a delicious do-it-yourself recipe.
Çiğ Köfte are ideal as finger food for in between or as a main meal. They are served in lettuce leaves and usually drizzled with lemon juice before you eat them. They just taste wonderfully spicy. Try it in a wrap (with a delicious dip) or in a casserole – it tastes unimaginably good.
In this recipe, some ingredients are used, such as isot, paprika pulp and fine bulgur, which you can easily find in the Turkish supermarket near you.
Even if there is a little left over, you can simply store these delicious Çiğ Köfte in the refrigerator for 2-3 days. Most of the time, however, they are all eaten away on the same evening.
Good luck and good appetite.
- 300 grams bulgur, fine (Köftelik bulgur)
- 450-500 grams water
- 1 red onion, halved
- 2 cloves of garlic
- 100 grams olive oil
- 2 tbsp tomato paste
- 1 tbsp paprika pulp, hot or mild
- 2 tbsp isot (fermented paprika preparation)
- 1 tsp chilli flakes
- 1 tsp pepper
- 1½ tsp herbal salt
- 1 tbsp vegetable stock powder, optional
- 2 tbsp pomegranate syrup
- 1 lemon
- 1 lettuce washed and plucked dry for serving
Pour bulgur into a bowl, cover with boiling-hot water from the kettle and cover for 10 minutes.
Put the onion and garlic cloves in the mixing bowl, chop 5 seconds/speed 5 and push down with the spatula. Repeat this process and transfer.
Put the olive oil, tomato paste, paprika pulp, isot and chilli flakes in the mixing bowl, heat 2 minutes/60°C/speed 2.
Add the garlic and onion mixture with the remaining ingredients to the mixing bowl, stir for 30 seconds/speed 3.
Add the soaked bulgur to the mixing bowl and use the spatula to stir for 45 seconds/speed 8.
Pour the contents of the mixing bowl into a bowl and knead briefly by hand if necessary. If the mixture is too dry, add sips of water.
Now moisten your hands, knead small meatballs from the mixture and serve Ciğ Köfte with lettuce leaves and quartered lemons.