Turkish Çiğ Köfte

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4.75 from 4 votes

These vegan bulgur meatballs are a popular streetfood in Turkey

Prep Time10

Cook Time10

Total Time20

Course: Fingerfood, Main Dish

Cuisine: Turkish

Keyword: Bulgur, Paprika, tomatoes, Walnuts

Schwierigkeitsgrad: Moderate

Servings: Personen

Calories: 989kcal

Ingredients

For the Çiğ Köfte

500 g fine bulgur "Köftelik Bulgur"
500 ml water
2 spring onions
1 green pointed pepper
1 tomato
50 g walnuts
100 g paprika paste alternatively tomato paste
200 g tomato paste
50 ml olive oil
2 tbsp pomegranate syrup optional
½ bunch fresh parsley
2 tbsp mint frisch oder getrocknet
1 tbsp curry powder
1 tbsp sweet paprika powder
1 tbsp Isot optional
1 tsp black pepper
1 tsp cumin
chili powder to taste
1 tsp salt

For the sides

8 flatbreads
1/2 head iceberg lettuce
1/2 cucumber
2 tomatoes
1 red onion
100 g olives
1 lemon
1 bunch fresh mint
1 bunch fresh parsley

Metric - US

Instructions

Put the bulgur in a large bowl and add the same amount of boiling water. Stir and cover with a clean kitchen towel for 10 minutes.
Cut the spring onions, green pointed peppers and tomatoes into big pieces. Put everything into a blender together with the walnuts, paprika paste, tomato paste, olive oil, pomegranate syrup, herbs and spices and mix until a paste is formed. If you do not have a blender, you can chop all ingredients very finely.
Add this mixture to the bulgur and knead well using your hands or a spoon. Season with salt and pepper. If the Çiğ Köfte mass is too dry afterwards, pour some more hot water over it.
Let the mixture rest for about 30 minutes. Then make your hands wet and form oval Çiğ Köfte out of the mixture.
Cut the vegetables for the garnish into slices and arrange them with olives and fresh herbs on a plate.

Notes

Serve the cig köfte with lettuce leaves, cucumber, tomato, onions, olives and Turkish flatbread. This also fits fresh hummus and freshly squeezed lemon juice. The Cig Köfte keep themselves covered in the fridge for 3-4 days.

Nutrition