Cig Kofte Recipe

I absolutely adore this recipe because it’s a vibrant blend of spices and textures that takes me straight to the lively streets of Turkey, bursting with flavor in every bite. Plus, it’s super versatile and perfect for serving up some deliciousness whether I’m going veggie or adding a bit of ground beef—it’s always a hit at my gatherings!

Çiğ Köfte is a delicious blend of flavors and textures, made in the traditional way with fine bulgur wheat. I love how the use of lean ground beef, or extra bulgur for a vegetarian option, makes this dish feel so hearty.

It’s enhanced by spices like cumin and paprika, and brought to life with fresh herbs like parsley and mint. You could almost say this dish is an nutritional powerhouse, what with the rich taste of pomegranate molasses and the tangy juice of fresh lemons.

It would have to be considered dangerous because of how unbelievably savory it is. Bring on the crisp lettuce leaves and lemon wedges!

Ingredients

Bulgur Wheat: A satisfying grain that’s rich in fiber, pushes for digestion, and gives essential carbohydrates.

– Ground beef that is lean: Supplies protein and iron.

It is also rich enough to provide a depth of flavor that is slightly savory.

– Paste de tomate: Intensifie le goût avec une richesse douce et aigre, contient des lycopènes aux possibles vertus santé.

Pomegranate Molasses: A sweet-tart complexity, antioxidant-packed, and vitamin C-laden, with a unique profile that adds depth and richness.

– Extra Virgin Olive Oil: A heart-healthy fat that not only adds richness to food but also helps in the absorption of other flavors.

– Juice from Lemons: With its brightness and acidic qualities, lemon juice offers a high dosage of vitamin C to assist with immune functions.

– Mint and parsley: These contain valuable components that make them true super herbs.

They are chock-full of vitamins and extraordinarily nutritious.

Incorporating them in dishes not just rockets their nutritional levels but also adds extraordinary, aromatic flavors.

Ingredient Quantities

• 500g fine bulgur wheat
• 250g lean ground beef (or use more bulgur for a vegetarian version)
• 2 large onions, finely grated
• 4 tablespoons tomato paste
• 2 tablespoons hot red pepper paste
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon red pepper flakes (adjust to taste)
• 100ml olive oil
• 100ml pomegranate molasses
• Juice of 2 lemons
• 1 bunch of fresh parsley, finely chopped
• 1 bunch of fresh mint, finely chopped
• 1 large tomato, grated
• Lettuce leaves for serving
• Lemon wedges for garnish

Instructions

1. Fill a large bowl with the fine bulgur wheat, and then place the bowl in a warm-water bath. Let it sit for about 10 minutes until the water is absorbed and has softened the bulgur, then don’t forget to remove any excess water.

2. Grate the onions and mix them with the bulgur. Soak in a mixture of your choosing. If wet, add finely ground bulgur to the mixture and transform it into a homogenous one. This will be used for making into shapes; if you’re not careful, it might shape itself into a slimy onion thing. So the next time you’re asked if you’d like to make really healthy appetizers, you should just say no.

3. Add the bulgur and onion mixture to the ground beef (or additional bulgur for a vegetarian version). Mix thoroughly. (This is a mixture that needs to be kneaded and mixed thoroughly in order to be successful.)

4. Incorporate the following ingredients into the bulgur mixture:
• tomato paste
• hot red pepper paste
• paprika
• cumin
• black pepper
• salt
• red pepper flakes
Knead into the bulgur mixture until all ingredients are well mixed and incorporated.

5. Slowly introduce the olive oil as you keep kneading the mixture, making sure it is thoroughly blended.

6. Combine the pomegranate molasses and lemon juice in a bowl, adjusting them to your taste, and mix together well.

7. Incorporate the grated tomato into the blend, working it in until the mixture is uniform.

8. Incorporate the parsley and mint, chopped very finely, so that they are uniformly dispersed throughout the mixture.

9. Using your hands, shape the mixture into small portions the size of walnuts or into oval patties.

10. Lettuce leaves are the perfect base for serving cig kofte, a traditional Turkish dish. This spicy, protein-rich mixture makes for a great fresh appetizer. The only thing that might improve cig kofte would be to serve it with a side of lemon wedges, as they do in Gaziantep, the city where this dish is said to have originated.

Equipment Needed

1. Large bowl
2. Small bowl
3. Grater
4. Measuring spoons
5. Measuring cup
6. Knife
7. Cutting board
8. Mixing spoon or spatula
9. Clean hands for kneading and shaping
10. Colander or mesh strainer (optional, for draining excess water from bulgur)
11. Serving platter or plates

FAQ

• What can I use instead of ground beef for a vegetarian version?To make it completely vegetarian, you can replace the ground beef with an equal amount of bulgur wheat.
• Is it necessary to use both tomato paste and red pepper paste?Indeed, using both supplies a nice depth of flavor; the sweetness and color come from the tomato paste, while the heat comes from the red pepper paste.
• Can I adjust the spicy level of the dish?Certainly! You may modify the quantity of red pepper flakes and hot red pepper paste to match your flavor predilections.
• What can I use in place of pomegranate molasses?A substitute can be made with balsamic vinegar mixed with a bit of sugar, but nothing compares to the unique flavor of pomegranate molasses.
• How should I serve Cig Kofte?Present it with crisp lettuce leaves to envelop each segment, and furnish lemon wedges to amp up the flavor.
• How long can Cig Kofte be stored?Store it in a sealed container in the refrigerator for a maximum of 2 days. Offer as a cold dish or allow it to reach room temperature before serving.
• Is the raw beef in the recipe safe to eat?The vegetarian version, which uses bulgur instead of beef, is a safer and more popular alternative to the traditional version that uses raw beef. If you eat the traditional version, be sure the beef is extremely fresh.

Substitutions and Variations

Substitute with extra bulgur for a vegetarian option or use a—plant-based—ground meat substitute.
Paste tomatoes: Use the same amount of canned crushed tomatoes or sun-dried tomato paste.
Sriracha: Substitute for hot red pepper paste in an equal amount. Adjust the flavor to your liking. Hot sauce works too.
Pomegranate molasses: A substitute can be balsamic glaze or a mix of honey and lemon juice.
Fresh basil or cilantro: Substitute for fresh mint to achieve a distinct taste.

Pro Tips

1. Bulgur Preparation Ensure the bulgur is well-fluffed after soaking and excess water is completely drained. This prevents a mushy texture and allows the mixture to bind together properly.

2. Onion Handling To enhance the onion’s flavor without excessive moisture, squeeze out the excess juice from the grated onions before mixing them with the other ingredients. This helps maintain the right texture of the mixture.

3. Kneading Technique Kneading is crucial for the correct texture. Knead the mixture for at least 15-20 minutes to ensure all ingredients are thoroughly combined and the bulgur achieves a cohesive and slightly doughy consistency.

4. Pomegranate Molasses Balance Adjust the amount of pomegranate molasses according to your taste preference. If you prefer a sweeter and tangier flavor, slightly increase the molasses, but be cautious not to overpower the other spices.

5. Serving Suggestion For the best presentation and texture contrast, chill the shaped cig kofte for at least an hour before serving. This helps the flavors meld together and makes them firmer, enhancing the overall eating experience.