Çig Köfte (Vegetarian Turkish Koftes)

Ingredients

• 3/4 cup fine bulgur (150 g)
• 1/3 cup hot water
• 1/4 yellow onion (small)
• 1/4 tomato (small)
• 1 clove garlic
• 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

Instructions

1. 1

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

2. 2

   Start by placing the 3/4 cup fine bulgur in a medium sized bowl. Pour over the 1/3 cup hot water and allow the bulgur to soak for 15 minutes.

3. 3

   Meanwhile, in a small food processor, process together the 1/4 yellow onion, 1/4 tomato, and 1 clove garlic until finely chopped. Add in the 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, and 2 tablespoons pomegranate molasses. Process until smooth. Add in the 1 tablespoon ketchup, 1/4 cup walnuts, and 1/2 cup 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 chopped onions and sliced radishes mixed with sumac and pomegranate molasses.