📝 About This Recipe
A legendary Anatolian masterpiece, this vegetarian Çiğ Köfte replaces raw meat with fine bulgur and a rich tapestry of spices to create a texture that is both chewy and meltingly tender. Infused with the deep, smoky heat of Urfa isot pepper and the bright tang of pomegranate molasses, it offers an explosion of umami in every bite. Traditionally kneaded by hand with passion, this dish is a celebration of communal dining and bold, vibrant flavors.
🥗 Ingredients
The Base
- 2.5 cups Fine Brown Bulgur (specifically 'köftelik' or extra fine)
- 1.5 cups Hot Water (just off the boil)
Aromatics and Pastes
- 1 large Onion (grated and squeezed to remove excess bitter juice)
- 4-5 cloves Garlic (mashed into a fine paste)
- 2 tablespoons Tomato Paste (high quality)
- 2 tablespoons Pepper Paste (Turkish 'Biber Salçası', preferably hot)
The Spice Blend
- 4 tablespoons Isot (Urfa Biber) (smoky Turkish purple pepper flakes)
- 1 tablespoon Pul Biber (Aleppo-style red pepper flakes)
- 1 teaspoon Ground Cumin
- 1 tablespoon Sumac (for tartness)
- 1.5 teaspoons Salt (adjust to taste)
Liquids and Finishing
- 4 tablespoons Pomegranate Molasses (Nar Ekşisi)
- 1/2 cup Extra Virgin Olive Oil
- 1/2 bunch Fresh Parsley (very finely chopped)
- 3-4 pieces Fresh Scallions (finely sliced green parts only)
👨🍳 Instructions
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1
Place the fine brown bulgur in a large, shallow kneading tray (traditionally a 'çiğ köfte tepsisi' with a textured bottom). Pour the hot water over it, cover, and let it sit for 10 minutes to soften slightly.
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2
In a small bowl, mix the Isot pepper flakes with 2 tablespoons of olive oil and let it sit; this 'blooms' the spice, releasing its deep crimson color and smoky aroma.
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3
Add the grated and squeezed onion, minced garlic, tomato paste, and pepper paste to the bulgur. Begin kneading with the heels of your hands, pushing the mixture against the bottom of the tray.
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4
Incorporate the bloomed Isot, pul biber, cumin, sumac, and salt. Continue kneading vigorously for at least 15-20 minutes. The friction and heat from your hands are essential to soften the bulgur.
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5
Slowly drizzle in the pomegranate molasses while continuing to knead. The mixture should start to become tacky and hold together like a soft dough.
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6
Gradually add the remaining olive oil. This will give the köfte a beautiful sheen and a smooth, luxurious mouthfeel.
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7
Taste a small amount. The bulgur should no longer feel crunchy; it should be firm yet tender. If it feels too dry, add a tablespoon of ice-cold water and knead further.
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8
Add the finely chopped parsley and scallions. Knead gently for another 2-3 minutes just to distribute the herbs evenly without bruising them too much.
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9
To shape the köfte, take a walnut-sized piece of the mixture in your palm. Squeeze it with your four fingers to create the traditional 'fingerprint' indentations.
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10
Arrange the shaped pieces on a serving platter lined with fresh, crisp lettuce leaves.
💡 Chef's Tips
Always use brown fine bulgur as it has a nuttier flavor and better texture for kneading than white bulgur. If you find the kneading too tiring, you can use a high-powered food processor, pulsing carefully to avoid turning it into a paste. Never skip squeezing the juice out of the grated onions, as the raw juice will make the dish unpleasantly bitter. Let the finished mixture rest for 30 minutes before shaping; this allows the flavors to meld and the spices to hydrate fully. Use ice cubes during kneading if the mixture gets too warm; it keeps the ingredients fresh and improves the final texture.
🍽️ Serving Suggestions
Serve inside crisp Romaine lettuce leaves (Yedikule) for a refreshing crunch. Drizzle extra pomegranate molasses and a squeeze of fresh lemon juice over each piece. Pair with a glass of ice-cold salty Ayran (Turkish yogurt drink) to balance the spicy heat. Serve alongside fresh sprigs of mint, arugula, and sliced radishes for a vibrant mezze platter. Wrap in thin lavaş bread with pickles and extra isot for a portable, street-food style wrap.