Çiğ Köfte is a traditional Turkish dish made from bulgur wheat, finely ground spices, and fresh herbs. Traditionally, it was prepared with raw meat (hence the name “çiğ,” meaning “raw”), but modern versions are often vegetarian, using bulgur and a rich mix of spices to replicate the original texture and flavor. This vegetarian version is spicy, tangy, and loaded with flavor, making it a perfect appetizer or snack served with fresh lettuce, lemon, and pomegranate molasses.
Servings: 4-6
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients
- 2 cups fine bulgur wheat (köftelik bulgur)
- 1 onion, finely grated
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons red pepper paste (Turkish biber salçası)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon pul biber (Turkish red pepper flakes) or cayenne pepper (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/4 cup olive oil
- 1/4 cup water (or as needed to moisten the bulgur)
- 2 tablespoons pomegranate molasses (optional, for tangy flavor)
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh green onions, finely chopped
- Fresh lettuce leaves (for serving)
- Lemon wedges (for serving)
- Pomegranate molasses (for garnish, optional)
Instructions
- Soak the Bulgur: Place the fine bulgur wheat in a large mixing bowl. Pour the water over the bulgur and cover the bowl with a clean kitchen towel. Let the bulgur sit for 10-15 minutes, allowing it to absorb the water and soften.
- Mix the Spices: Once the bulgur is soft and has absorbed the water, add the grated onion, minced garlic, tomato paste, red pepper paste, cumin, paprika, pul biber, and salt. Mix everything thoroughly with your hands, kneading the mixture to combine all the ingredients.
- Add Olive Oil and Pomegranate Molasses: Drizzle the olive oil and pomegranate molasses (if using) over the bulgur mixture. Continue kneading the mixture for another 5-10 minutes, making sure everything is well blended and the flavors are fully absorbed. The mixture should have a dough-like consistency.
- Add Fresh Herbs: Fold in the finely chopped parsley and green onions, kneading until they are evenly distributed throughout the mixture.
- Shape the Çiğ Köfte: Wet your hands slightly and take small portions of the mixture. Shape them into oval or oblong patties, squeezing them lightly with your fingers to create an indentation pattern. Repeat until all the mixture is used.
- Serve: Arrange the çiğ köfte on a serving platter. Serve with fresh lettuce leaves, lemon wedges, and pomegranate molasses on the side. To eat, wrap the çiğ köfte in a lettuce leaf, squeeze some lemon juice over it, and enjoy!
Things to Consider
- Bulgur Type: Use fine bulgur (köftelik bulgur) for the best texture. Coarser bulgur will not soften properly for this dish.
- Spice Level: Adjust the amount of red pepper paste and pul biber according to your heat preference. For a milder version, reduce the red pepper flakes or substitute with sweet paprika.
Tips
- Kneading is Key: The key to achieving the right texture for çiğ köfte is thorough kneading. It helps to soften the bulgur and blend the flavors.
- Make Ahead: You can make çiğ köfte ahead of time and refrigerate it for up to 2 days. The flavors develop even more as it sits, making it even tastier.
- Serving Ideas: Çiğ köfte is typically served with lettuce leaves and lemon wedges. You can also add sliced cucumbers, fresh mint leaves, or a drizzle of pomegranate molasses for extra flavor.
This Authentic Turkish Çiğ Köfte recipe offers a delicious, healthy, and flavorful alternative to the traditional version. Packed with spices and fresh herbs, it’s perfect for serving at parties or as a light, nutritious snack.
Afiyet olsun!