Countries › Türkiye › Çiğ köfte - spicy bulgur patties

Çiğ köfte - spicy bulgur patties

Turkish street food packed with flavour.

15 min

Prep

45 min

Cook

8

Serves

Ingredients

Other

boiling water125 ml

fine bulgur (köftelik)150 g

walnut halves (toasted then finely chopped)40 g

spring onions (green onions/scallions) (scallions, finely sliced)2 pieces

tomato (grated))150 g

tomato paste40 g

Turkish sweet red pepper paste (tatlı biber salçası)20 g

isot biber (Urfa pepper)2 tsp

pul biber (Aleppo pepper)2 tsp

1¼ tsp salt1 pieces

ground cumin1 tsp

¼ tsp black pepper1 pieces

pomegranate molasses40 g

extra virgin olive oil (I use a mild flavoured one)40 g

lettuce leaves1 pieces

lemon wedges1 pieces

Method

Pour the boiling water over the bulgur. Cover and leave to soak for 20 minutes.

In a food processor, pulse the walnuts until very finely chopped, stopping to scrape down the sides as needed.

Add the soaked bulgur, spring onions, grated tomato, tomato purée, red pepper paste, isot biber, pul biber, salt, cumin, pepper, pomegranate molasses and olive oil. Process until the mixture binds into a pliable dough. It’ll take a few minutes, and you may need to stop to scrape down the sides a few times.

Spread the mixture on a tray. Knead by hand for a few minutes until smooth and firm enough to shape small köfte without crumbling. Taste and adjust the flavourings to your own preferences. Cover and chill in the fridge for at least 4 hours (or overnight).

To shape, dampen your fingers with water. Take generous tablespoon of dough and roll into a firm, thick sausage. Gently press it between your inner finger joints to form the signature ridged pattern. Repeat until all the dough is used.

Arrange on a platter with lettuce leaves and lemon wedges. To eat, place a köfte on a lettuce leaf, squeeze over lemon, wrap up and enjoy.