Etsiz Çiğ Köfte
A flavorful and easy vegetarian Turkish bulgur and spice dish, perfect as a main or appetizer.
40m6Servings
Nutrition
779kcal
15gProtein
94gCarbs
41gFat
Ingredients
Fine Bulgur
4 cups
Boiling Water
2 cups
Tomato Paste
2 tbsp
Red Pepper Paste
2 tbsp
Pul Biber (Aleppo Pepper Flakes)
1½ tbsp
Isot Pepper
½ cup
Ground Red Pepper
½ cup
Garlic
3 cloves
Vegetable Oil
1 cup
Olive Oil
OptionalOptional, mixed with vegetable oil
cup
Pomegranate Molasses
½ cup
Sumac
2 tbsp
Cumin
1½ tsp
Black Pepper
1 tsp
Onion
Grated and squeezed dry
2 pieces
Salt
To taste
1 tsp
Cold Water
As needed for consistency
cup
Tomato
OptionalOptional, grated for moisture
piece
Ice
For chilling the mixture
cup
Parsley
OptionalOptional, finely chopped
bunch
Instructions
1Prepare the Bulgur
10m
10mSoak Bulgur
Place the fine bulgur in a large bowl. Pour the 2 cups of boiling water over it. Cover and let it rest for 10 minutes until the bulgur has absorbed the water and softened.
2Mix the Ingredients
20m
20mAdd Flavorings
Add the tomato paste, red pepper paste, pul biber, isot pepper, ground red pepper, grated garlic, vegetable oil (and optional olive oil), pomegranate molasses, sumac, cumin, black pepper, grated onion (squeezed dry), and salt to the soaked bulgur.
Knead the Mixture
Knead the mixture thoroughly. If you have a dough mixer, use it as it will be much easier. Continue kneading until the mixture is well combined and has a cohesive texture.
Adjust Consistency
If the mixture is too stiff, add a little grated tomato or cold water, a tablespoon at a time, and continue kneading until you reach your desired consistency. Add ice cubes to help chill the mixture.
3Shape and Serve
10m
10mAdd Parsley (Optional)
If using, finely chop the parsley and knead it into the mixture.
Shape the Kofte
Take small portions of the mixture and shape them by hand into elongated oval forms. Serve immediately.
Tips
For best results, prepare the çiğ köfte mixture a day in advance and store it in an airtight container in the refrigerator without shaping it. Shape it just before serving.
The consistency is key; adjust with cold water or a little grated tomato if the mixture is too dry or too stiff.
Using a mix of vegetable oil and olive oil adds depth of flavor, but vegetable oil alone works well.
Isot pepper provides a unique smoky flavor and deep color; don't skip it if possible.