Çig Köfte (Vegetarian Turkish Koftes)

Ingredients

• 3/4 cup fine bulgur (150 g)
• 1/3 cup hot water
• 1/4 small yellow onion
• 1/4 small tomato
• 1 garlic clove
• 1 tablespoon tomato paste
• 1 tablespoon red pepper paste
• 3/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/2 teaspoon aleppo pepper
• 1/4 teaspoon sumac
• 4 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• 1 tablespoon ketchup
• 1/4 cup walnuts
• 1/2 cup parsley
• lettuce leaves
• chopped onions
• sumac
• sliced radishes
• pomegranate molasses

Steps

1. 1

   Note: The dough needs to chill for a few hours so plan accordingly!

2. 2

   Start by placing the fine bulgur in a medium sized bowl. Pour over the hot water and allow the bulgur to soak for 15 minutes.

3. 3

   Meanwhile, in a small food processor, process together the onion, tomato and clove of garlic until finely chopped. Add in the tomato paste, red pepper paste, salt, cumin, aleppo pepper, sumac, olive oil and pomegranate molasses. Process until smooth. Add in the ketchup, walnuts and parsley and process once more until smooth.

4. 4

   The bulgur will have absorbed the hot water by now and softened. Add it to the food processor along with an ice cube and process for 1-2 minutes until well combined and the mixture forms a soft dough. Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for 1-2 hours to firm up.

5. 5

   To shape the kofte, take 2-3 tablespoons of the mixture, place it into the middle of your palm and squeeze your hand shut to form a cylindrical shape that has ridges from the shape of your fingers. Repeat with the rest of the mixture (check the blog post for photos!).

6. 6

   To serve, place the çig köfte on a platter lined with lettuce leaves. Serve with sliced onions and radishes mixed with sumac and pomegranate molasses.