Cig Kofte Recipe | Turkish Street Food at Home

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.

In a large tray, combine fine bulgur, tomato puree, tomato paste, pepper paste, finely chopped onion, grated garlic, black pepper, cumin, sumac, allspice, and water. Knead the mixture well for about 2 minutes.

In a small bowl, mix together isot pepper, red pepper flakes, and olive oil. Pour this over the bulgur mixture and knead until the bulgur softens a bit — about 10 minutes, pressing and folding the mixture with your hands.

Add pomegranate molasses, freshly squeezed lemon juice, and salt. Keep kneading until the bulgur is no longer crunchy. This may take up to 40 minutes, so be patient. The mixture should become sticky and paste-like.

Add in the finely chopped parsley and mix well. Taste and adjust the salt if needed.

Take a small amount (about 1–2 tablespoons) of the mixture and shape it into an oval, leaving finger marks on top. Wet your fingers or wear gloves to prevent sticking. Repeat until all the mixture is shaped.

Serve with lettuce leaves, fresh herbs (like mint and parsley), and lemon wedges.

Cooking Techniques

Spice Level:

Dietary