Traditional Turkish Vegan Meatballs | Cig Kofte Recipe

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative with a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar adds sweetness and acidity.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more accessible and have a longer shelf life.

Grate the onions and drain the leftover juices to avoid a bitter aftertaste.

Grate the tomatoes, using fresh ones if possible, or canned if they are not ripe.

Use a large cake pan for kneading, or a textured tray if available.

Add all ingredients except bulgur wheat to the tray.

Mix everything together except the bulgur wheat.

Start kneading the mixture using your hands, either by rubbing palms together or rubbing the mixture onto the surface of the pan.

Add a few ice cubes to moisten the mixture while kneading, which should take 30 minutes to an hour.

Shape the mixture into fist shapes, using about 2 tablespoons per meatball and olive oil on your hands for uniformity.

Plate the meatballs traditionally with lemon juice and romaine lettuce wraps, or in a wheat tortilla with parsley and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary