Çiğ Köfte
Turkish Bulgur Patties
A flavorful and iconic Turkish dish, Çiğ Köfte is made from fine bulgur wheat that is meticulously kneaded with a rich blend of tomato and pepper pastes, and a generous amount of spices. The long kneading process, traditionally done by hand, 'cooks' the bulgur, transforming it into a smooth, pliable, and deeply aromatic mixture. It's typically served as a meze or snack, wrapped in crisp lettuce leaves and often accompanied by a squeeze of fresh lemon juice.
🧂 Ingredients
- 300 g Fine bulgur
- 250 ml Hot water
- 3 tbsp Tomato paste
- 2 tbsp Red pepper paste
- 2 tbsp Isot pepper flakes
- 1 medium Onion
- 2 cloves Garlic
- 0.5 cup Fresh parsley
- 1 tsp Cumin powder
- 0.5 tsp Black pepper
- 1 tsp Salt
- 2 tbsp Olive oil
- 1 tbsp Pomegranate molasses
- for serving Fresh lettuce leaves
- for serving Lemon wedges
👨🍳 Instructions
- 1
Prepare the bulgur: Place the fine bulgur in a large, wide bowl. Pour the hot water over it, ensuring it's just enough to moisten the grains. Stir briefly, cover the bowl with a lid or plastic wrap, and let it sit for about 20-30 minutes, or until the bulgur has absorbed all the water and softened. It should be plump but not mushy.
⏱️ 30 minutes - 2
Add flavorings: To the softened bulgur, add the tomato paste, red pepper paste, isot pepper flakes, grated onion, minced garlic, chopped parsley, cumin, black pepper, and salt. If using, add the olive oil and pomegranate molasses.
⏱️ 5 minutes - 3
Knead the mixture: This is the crucial step. Using your hands, begin to knead the mixture vigorously. The goal is to break down the bulgur grains and emulsify all the ingredients into a smooth, cohesive, and slightly sticky paste. This process requires significant effort and time. Continue kneading, folding, and pressing the mixture for at least 45 minutes to an hour. The mixture will transform from a grainy texture to a smooth, dough-like consistency. It should feel pliable and hold its shape when squeezed.
⏱️ 45-60 minutes - 4
Check consistency: Taste the mixture and adjust seasoning if needed. The final consistency should be smooth and moldable. If it feels too dry, you can moisten your hands with a little water while kneading. If it feels too wet, continue kneading to allow more moisture to evaporate.
⏱️ 5 minutes - 5
Shape the köfte: Take small portions of the mixture (about the size of a walnut) and shape them into elongated, finger-like patties or small logs using your hands. You can also shape them into small oval patties.
⏱️ 10 minutes - 6
Serve: Arrange the shaped çiğ köfte on a platter. Serve immediately with fresh lettuce leaves for wrapping and lemon wedges for squeezing over. Traditionally, it's eaten by taking a piece of lettuce, placing a köfte on it, adding a squeeze of lemon, and folding it up to eat.
⏱️ 5 minutes
💡 Pro Tips
- ✓The quality of the bulgur and pepper pastes significantly impacts the final flavor. Use the finest bulgur available.
- ✓Kneading is the 'cooking' method for the bulgur; it breaks down the starches and creates the characteristic smooth texture. Don't skimp on this step!
- ✓If your hands get too sticky during kneading, rinse them with cold water and dry them slightly before continuing.
- ✓This dish is best served fresh. While it can be refrigerated for a day, the texture might change slightly.
- ✓For a vegetarian/vegan version, ensure all ingredients are plant-based. The original recipe sometimes contained raw meat, but modern versions are predominantly vegetarian or vegan.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of pomegranate molasses for a sweet and tangy dimension.
- Increase the isot pepper or add chili flakes for a spicier kick.
- Some recipes include a small amount of finely minced fresh tomato or bell pepper for added freshness, though this is less traditional.