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.

Add 3 cups of fine bulgar to a bowl.

Pour in 1 and 1/2 cups of boiling water and mix.

Set aside for around 45 minutes.

Chop 1 medium onion roughly.

Add the chopped onion to a bowl along with 1 medium clove of garlic and the juice of half a lemon.

Blend the onion, garlic, and lemon juice into a paste using a hand mixer.

Chop some cilantro finely.

After 45 minutes, add salt to taste, 1 tbsp of aleppo pepper, 1 tsp of cumin, 1 and 1/2 tsp of sumac, 1 tsp of black pepper, and 1/2 tsp of smoked paprika to the bulgar.

Add the onion and garlic paste to the bulgar mixture.

Mix everything together with your hands.

Add 3 tbsp of almond powder, 3 tsp of crushed tomatoes, 2 tbsp of tomato paste, 2 tbsp of hot chili sauce, and 1/4 cup of olive oil to the mixture.

Mix again with your hands until well incorporated.

Transfer the mixture to a stand mixer (do not use a blender).

Add the finely chopped cilantro to the stand mixer.

Mix for around 5 to 6 minutes until the bulgar is sticky.

Add 2 tbsp of pomegranate molasses (or 1 tbsp of soy sauce if pomegranate molasses is unavailable).

Transfer the mixture to a bowl and add 2 tbsp of olive oil.

Shape the mixture into kofte and place them in a dish.

Serve cold with salad and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary