Çiğ Köfte - Spicy Turkish Vegan Meatballs

Ingredients

• 2 cups (400g) fine bulgur wheat 2 cups (400g) fine bulgur wheat
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons red pepper paste 2 tablespoons red pepper paste
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon pomegranate molasses 1 tablespoon pomegranate molasses
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup fresh parsley, finely chopped 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped 1/4 cup fresh mint, finely chopped
• Lettuce leaves, for serving Lettuce leaves, for serving
• Pita bread, for serving Pita bread, for serving
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 5g (Saturated Fat: 0.7g)
• Carbohydrates: 47g (Sugars: 3g)
• Protein: 7g
• Fiber: 9g
• Salt: 1.2g

Preparation

1. 1.
   Place the fine bulgur wheat in a large mixing bowl and pour warm water over it. Let it sit for 10 minutes until the bulgur absorbs the water and becomes soft.
2. 2.
   Add the tomato paste, red pepper paste, minced garlic, ground cumin, paprika, olive oil, pomegranate molasses, salt, black pepper, and cayenne pepper to the bowl with the bulgur.
3. 3.
   Using your hands, knead the mixture for about 10-15 minutes until all the ingredients are well combined and the mixture becomes sticky and pliable.
4. 4.
   Add the chopped parsley and mint to the mixture and knead for an additional 5 minutes to incorporate the herbs evenly.
5. 5.
   Take a small portion of the mixture and shape it into small oval or cylindrical shapes, resembling meatballs. Repeat with the remaining mixture.
6. 6.
   Serve the çiğ köfte on a platter lined with lettuce leaves. Accompany with pita bread, pickles, fresh herbs, and lemon wedges.

Treat your ingredients with care...

• Bulgur wheat — Make sure to use fine bulgur wheat for this recipe, as it absorbs the water more easily and creates the desired texture. Coarser bulgur may result in a grainy texture.
• Pomegranate molasses — If you can't find pomegranate molasses, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• To achieve the best texture, knead the mixture for a longer time to allow the flavors to develop and the ingredients to bind together.
• Adjust the spiciness of the çiğ köfte by adding more or less cayenne pepper according to your preference.
• Serve the çiğ köfte with a variety of accompaniments such as pickles, fresh herbs, and lemon wedges to enhance the flavors and provide a refreshing contrast.

Serving advice

Serve the çiğ köfte on a platter lined with lettuce leaves for a vibrant presentation. Encourage your guests to wrap the çiğ köfte in the lettuce leaves or stuff them into pita bread for a satisfying and flavorful bite.

Presentation advice

Arrange the çiğ köfte neatly on the platter, garnishing with fresh parsley and mint leaves for a pop of color. Place lemon wedges and pickles around the platter to add visual appeal and provide tangy accompaniments.