Turkish cuisine · Salads & Mezze

Çiğ Köfte

Spicy hand-kneaded bulgur köfte – the vegan street-food cult classic from Urfa, served in lettuce leaves with lemon.

Ingredients · for 4 servings

• 250 g fine bulgur
• 3 tbsp tomato paste
• 2 tbsp pepper paste
• 1 onion
• 3 garlic cloves
• 2 tbsp isot pepper flakes
• 1 tsp pul biber chilli flakes
• 1 tsp cumin
• 2 tbsp pomegranate molasses
• 1 lemon
• 1/2 bunch parsley
• 6 tbsp olive oil
• Salt
• Lettuce leaves for serving

Instructions

1. Put the bulgur in a large bowl, pour over about 150 ml hot water, cover and leave to swell for 15 min.
2. Grate the onion and garlic very finely (almost to a purée) and finely chop the parsley.
3. Add the tomato paste, pepper paste, onion, garlic, isot, pul biber, cumin and salt to the bulgur.
4. Now the heart of it: knead vigorously with damp hands for 15–20 min. until the mixture is deep red, supple and binding – the dish is named after the kneading.
5. Work in the pomegranate molasses, lemon juice, olive oil and parsley and knead for another 5 min.; season boldly.
6. With wet hands take walnut-sized portions and press them into elongated köfte with finger indentations.
7. Arrange on lettuce leaves with lemon wedges – eaten wrapped in a lettuce leaf with a squeeze of lemon.