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A platter of hand-shaped Turkish meatless çiğ köfte with lettuce and lemon wedges.

Authentic Meatless Turkish Çiğ Köfte (Vegan Bulgur Appetizer)

360kcal
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Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
A smoky, spicy, and chewy Turkish classic made with fine bulgur, isot pepper, and pomegranate molasses. A perfect vegan snack or appetizer.
Servings 6 people
Course Appetizer, Snack
Cuisine Turkish

Ingredients

  • 2 cups Fine bulgur
  • 1 cup Boiling water
  • 1 medium Onion (grated and juice squeezed out)
  • 3-4 cloves Garlic (minced)
  • 1 tbsp Pepper Paste
  • 2 tbsp Tomato Paste
  • 2 tbsp Pomegranate Molasses
  • ½ cup Vegetable oil
  • 4-5 pieces Ice cubes (added gradually while kneading)
The Spice Blend
  • 2 tbsp Isot (Urfa pepper)
  • 1 tbsp Sumac
  • 1 tsp Red chili flakes
  • 1 tsp Paprika
  • 1 tsp Çiğ köfte spice mix (optional)
  • 1 tsp Salt

Equipment

  • Traditional Çiğ Köfte Tray: A shallow, serrated metal tray that helps with the kneading process (or a large, sturdy bowl).
  • Gloves: Highly recommended to prevent the spices from staining your hands and to keep things hygienic during the long kneading process.
  • Fine-Mesh Grater: For the onions and garlic to ensure there are no large chunks in your smooth köfte.

Method

  1. Place the fine bulgur in a large bowl. Pour 1 cup of boiling water over it, cover, and let it rest for 10 minutes until softened.
    Soaking fine bulgur in a large bowl with boiling water for the base of the recipe.
  2. In a separate bowl, combine the grated (and squeezed) onion, minced garlic, pepper paste, tomato paste, pomegranate molasses, vegetable oil, and all the spices. Mix until it forms a thick, aromatic paste.
    Preparing the spicy sauce by mixing tomato paste, garlic, spices, and pomegranate molasses.
  3. Pour the prepared sauce over the softened bulgur.
    Combining the prepared aromatic spicy sauce with the softened and rested bulgur wheat.
  4. Start kneading the mixture. If using a stand mixer with a dough hook or a dedicated çiğ köfte machine, let it run for about 50 minutes on a medium-low setting.
    Kneading the vegetarian bulgur mixture in a stand mixer to achieve a smooth consistency.
  5. Every 10-15 minutes, add an ice cube to the mixture. The friction of kneading creates heat; the ice keeps the bulgur cool and provides slow moisture for a "cotton-soft" texture.
    Adding ice cubes during the kneading process to keep the bulgur cool and make it soft.
  6. The çiğ köfte is ready when it is completely smooth, dark in color, and sticks together easily without being grainy.
    Checking the "cotton-soft" and perfectly smooth texture of the çiğ köfte after kneading.
  7. Take small pieces (about the size of a walnut) and squeeze them in your palm to create the traditional finger-mark shapes.
    Shaping the spicy bulgur paste into traditional finger-pressed rolls by hand.
  8. Arrange on a platter with fresh lettuce leaves, lemon wedges, and extra pomegranate molasses for drizzling.
    A beautiful final presentation of homemade Turkish çiğ köfte with lettuce and lemon.

Nutrition

Calories360kcalCarbohydrates44gProtein7gFat19gSaturated Fat3gPolyunsaturated Fat11gMonounsaturated Fat4gTrans Fat0.1gCholesterol1mgSodium117mgPotassium341mgFiber10gSugar4gVitamin A366IUVitamin C3mgCalcium39mgIron2mg

Video

Notes

The original recipe used 1 cup boiling water for 2 cups bulgur — this is usually too little for US-measured bulgur. 1½ cups boiling water gives a better softening consistency.

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