Çiğ Köfte
A miracle without fire! Fleshy Dumplings with Spices and Burgundy to the Limit
Description
Originally made with raw lamb, the current mainstream is a vegan street food where bulgur, walnuts, and spices are thoroughly kneaded to a meat-like texture.
Restaurants serving Çiğ Köfte
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fine bulgur
- Walnuts
- Pul biber(chili flakes)
- Tomato paste
- Pomegranate molasses
Instructions
- Place fine bulgur, grated onion and garlic, massive amounts of pul biber (chili flakes), tomato paste, pomegranate molasses, finely crushed walnuts, and spices in a very large flat tray (tepsi). Without using water, add ice little by little and knead thoroughly by hand with body weight for over an hour until the bulgur loses its graininess and becomes smooth and sticky like meat. Finally, mix in chopped parsley and green onions, and squeeze firmly in the palm to shape into logs with wavy finger marks.
Learn more Spice, substitutes, tips
Key spices
Massive chili and pomegranate molasses
Substitutes at Japanese supermarkets
Couscous, Doubanjiang (irreplaceable but for heat)
Pairing
Ayran(to neutralize heat)
Trivia
[Hardcore] It used to be kneaded with raw meat (çiğ), but was banned by law for hygiene reasons, evolving into a meatless vegan version with a maverick history.
Eating tips & etiquette
[Unique Eating] Wrap in thin bread (lavaş) or lettuce, and eat after pouring an excessive amount of pomegranate sauce and lemon juice over it!
Allergen
Wheat, Walnuts