Köfte recept bulgur

Hem / Mat, Dryck & Näring / Köfte recept bulgur

Just make sure they’re properly covered (e.g. (And yes, I’ve had tartare at top level French restaurants, too.)

Unfortunately, the combination of raw meat and temperatures in this part of the world is challenging.

As the dish took hold across Turkey, using raw meat was banned out of food safety concerns.

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On my quest to find traditional dishes from around the world that just happen to be vegan, I’ve noticed a fascinating pattern.

You still want a little bite from the bulgur.

Should you feel so inclined, feel free to use your hands only and get ready for a real 1+ hour effort!

Shaping the patties

Shaping the patties into their traditional shape is easier than you might think, though you may need a few attempts to get it right.

Take a walnut sized piece of dough into your hand.

Repeat with the rest, arranging the shaped Çiğ Köfte on a large platter as you go.

  • To serve, separate the lettuce leaves and cut them into squares large enough to hold a Çiğ Köfte. Place one on a lettuce leaf, drizzle it with plenty of lemon juice and tuck in for a Turkish flavour explosion with punchy spices, tangy lemon and the freshness of the crunchy lettuce.

    Repeat until all the dough is used.

  • Arrange on a platter with lettuce leaves and lemon wedges. Mountains of a vibrant red dough, ready to be turned into patties or wraps.

    Let me introduce you to what they are—and how to make them at home.

    Quick overview

    • Çiğ köfte (cig kofte) are spicy raw meatballs from South-Eastern Turkey, now often made with bulgur instead of meat and therefore vegan.
    • The key flavours are tomato and red pepper pastes, pul biber (Aleppo pepper), cumin and pomegranate molasses.
    • Traditionally kneaded by hand for more than one hour, this recipe has been developed for using a food processor.
    • Serve çiğ köfte wrapped in lettuce with lemon juice, as a starter, meze or as a snack on its own.
    • Can be made ahead.
    • Leftovers keep well in the fridge for several days.

    What is çiğ köfte (cig kofte)?

    Traditional çiğ köfte (pronounced chee köff-teh) are spicy raw meatballs hailing from South-Eastern Turkey.

    Take generous tablespoon of dough and roll into a firm, thick sausage. Make sure to always read the ingredient list before purchasing—real pomegranate molasses has only one ingredient (pomegranate) and should never be overly sweet.

    Real pomegranate molasses has only one ingredient

    The olive oil of the region can be quite punchy in flavour, but I personally prefer using a milder Aegean extra virgin olive oil.

    Originating from the southeastern regions of Türkiye, this unique delicacy traditionally featured raw meat mixed with bulgur and a medley of spices. Time and again, the stories behind these recipes are shaped by three forces: religion, poverty and regional differences. Knead for another 1-2 minutes until well incorporated. It’s made from parboiled, dried and cracked what.

    For this dish, it’s essential to use a fine grain bulgur, known as köftelik bulgur in Turkish.

    Since then, most vendors started using a mixture of bulgur and walnuts instead. Divide the lemons over the tray, then serve the Çiğ Köfte alongside the lettuce. The result is (almost) as flavoursome as the original.

    A true vegan delight!

    Key ingredients

    Bulgur is the base ingredient of çiğ köfte. Otherwise, simply moisten your hands with water.

    The bulgur mixture is kneaded for about an hour, worked rhythmically over the tray’s rigid pattern to gradually break it down and soften it—a process that also makes the bulgur easier to digest. Today, most versions are made with bulgur instead of meat.

    Whether you’re enjoying the original meat version or the more widespread bulgur version, the dish is packed with flavours typical of South-Eastern Turkey and the Aleppo region.

    köfte recept bulgur

    Knead in another 150ml of ice water until the ice has dissolved completely. Peel and grate or crush in the garlic, then add the tomato paste, biber salçası, ground spices and salt. I dive deeper into this fascinating part of our food evolution in my book Naturally Vegan.

    But when it comes to Çiğ Köfte, the story took a different turn.

    Add a generous squeeze of fresh lemon juice and dive in!

    The dish is often served as part of a meze spread, or a starter/appetizer before Turkish kebabs.

    I also enjoy it as a snack on its own, in between meals.

    Making ahead

    Çiğ köfte can be made a few hours ahead, but make sure to cover it well to avoid it drying out.

    If you can, it’s best to make the dough up to 24 hours in advance, but shape the patties closer to serving.

    What to do with leftovers

    Leftovers keep well for several days in the fridge.

    It’s a literal description of the original dish, which was always made with raw meat.