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Çiğ Köfte (Turkish Bulgur Balls)

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Çiğ Köfte, also known as "raw meatballs," is a tantalising Turkish dish that has captivated taste buds for centuries. Originating from the southeastern regions of Türkiye, this unique delicacy traditionally featured raw meat mixed with bulgur and a medley of spices. However, since the use of raw meat was banned by the Turkish Health Ministry, vendors started using bulgur and walnuts instead, turning Çiğ Köfte into a popular, naturally vegan street food.
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Prep Time30 minutes
Total Time30 minutes
Servings4

Equipment

  • Çiğ Köfte Tray, (optional)
  • Food Processor, (I use Ninja 3-1 Food Processor & Blender), optional

Ingredients 
 

Instructions 

With Food Processor (the quick way)

  1. Add the bulgur to a large bowl along with 400ml of boiling water. Give it a stir and set aside for at least 15 minutes.
  2. Meanwhile, prepare the remaining ingredients: grate the tomatoes, set aside the juices and discard the skin; peel and finely grate the onion, squeeze out and discard as much water as possible and set the flesh aside; peel and grate or crush the garlic; add the walnuts to a small food processor and crush to a fine flour.
  3. Transfer the bulgur to a food processor along with the prepared and all of the remaining ingredients (apart from the lettuce and lemons). Then blend for 1-2 minutes, scraping down the sides occasionally, until the bulgur tastes tender and everything is evenly mixed. If it doesn't mix completely, transfer to a bowl and give it a last mix by hand.
  4. It’s easiest to shape the Çiğ Köfte while wearing kitchen gloves, if you have them. Otherwise, simply moisten your hands with water. Take a small piece of the mixture (around 30g) and shape it into a small sausage, then press it in your fist, making the indents with your fingers, to give it the iconic shape. Repeat with the rest, arranging the shaped Çiğ Köfte on a large platter as you go.
  5. To serve, separate the lettuce leaves and cut them into squares large enough to hold a Çiğ Köfte. Cut the lemon into wedges. Divide the lemons over the tray, then serve the Çiğ Köfte alongside the lettuce. To eat one, place it on a lettuce leave, drizzle with lemon juice and tuck in.

With Çiğ Köfte Tray (the authentic way)

  1. Grate the tomatoes, discard the skin and set the juices aside for later.
  2. Peel and finely grate the onion, squeeze out as much water as possible and transfer the onion to the Çiğ Köfte tray. Peel and grate or crush in the garlic, then add the tomato paste, biber salçası, ground spices and salt. Mix it together into a thick paste.
  3. Add the fine bulgur and knead it into the spice paste until evenly incorporate, then pour in the tomato juices. Knead the mixture for around 5 minutes by repeatedly scraping it with the palm of your hand over the bottom of the tray. Add 150ml of ice water (2-3 ice cubes + water) and knead for another 5 minutes. Knead in another 150ml of ice water until the ice has dissolved completely. Then loosely cover the tray with a damp towel and leave to soak for 1 hour. Knead it for another 5-10 minutes or until the bulgur tastes tender.
  4. Add the walnuts to a small food processor, crush them to a fine flour and add to the mixture along with the pomegranate molasses. Knead for another 1-2 minutes until well incorporated. Finally, pour in the olive oil and give it one last mix until it looks even and leaves smooth indents when you poke it.
  5. It’s easiest to shape the Çiğ Köfte while wearing kitchen gloves, if you have them. Otherwise, simply moisten your hands with water. Take a small piece of the mixture (around 30g) and shape it into a small sausage, then press it in your fist, making the indents with your fingers, to give it the iconic shape. Repeat with the rest, arranging the shaped Çiğ Köfte on a large platter as you go.
  6. To serve, separate the lettuce leaves and cut them into squares large enough to hold a Çiğ Köfte. Cut the lemon into wedges. Divide the lemons over the tray, then serve the Çiğ Köfte alongside the lettuce. To eat one, place it on a lettuce leave, drizzle with lemon juice and tuck in.