Citra's Home Diary: Turkish Food Recipe; Çiğ Köfte ( Vegan Raw Kofta/ "meatball" ). Easy recipe with video

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Turkish Food Recipe; Çiğ Köfte ( Vegan Raw Kofta/ "meatball" ). Easy recipe with video| Citra's Home Diary. #veganrecipe #vegetarianrecipe #turkishveganfood #turkishstreetfood #cigkofte #rawmeatball #resepmasakanturki #citrashomediary

Çiğ Köfte, which literally means "raw meatball," is the vegetarian version of one of Turkey's favorite fast or street foods. Traditionally, lean raw meat is mixed and kneaded with fine-grain bulgur and a variety of spices (baharat).

Çiğ Köfte is typically shaped into small, long balls and served with fresh vegetables, like lettuce, cucumber pickles, chili pepper pickles, sour pomegranate molasses (nar ekşisi), and lemon juice.

Some enjoy it wrapped in lavash flatbread, known as dürüm, while others prefer it simply wrapped in lettuce.

Çiğ köfte holds a special place in Turkish cuisine and culture, particularly in southeastern Anatolia (e.g., in cities like Şanlıurfa and Adıyaman), where it originated. It's often prepared for gatherings, celebrations, or as a treat. The communal act of kneading and sharing Çiğ köfte is a cherished tradition.

Traditionally, Çiğ köfte was prepared using finely ground raw beef or lamb, mixed with bulgur and a flavorful combination of spices. However, due to health risks linked to eating raw meat, the vegetarian version has become more popular, particularly in urban settings and for commercial purposes.

The vegetarian version typically consists of:

Fine bulgur: The main ingredient, which softens and absorbs the flavors during the kneading process.

Tomato paste and red pepper paste (biber salçası): These give it its characteristic reddish-brown color and deep, savory flavor.

Onions, garlic, and sometimes green onions: For aromatic depth.

Spices: A crucial component, usually including isot biber (a sun-dried, dark, smoky chili pepper), pul biber (flaked red pepper), cumin, sumac, and black pepper.

Pomegranate sauce (nar ekşisi): Adds a distinct sweet-sour tang.

Fresh herbs: Parsley and mint are commonly added for freshness.

Olive oil: To help bind and add richness.

I use this brown fine bulgur for my çiğ köfte

How is it made?

Çiğ köfte is traditionally made by hand, which is a significant part of its appeal and cultural importance. The ingredients are placed in a large, shallow tray (called a "tepsi") and kneaded vigorously for a long period—often 30 minutes to an hour. This kneading process is vital:

It softens the bulgur to a desired consistency.

It blends all the flavors together.

It creates a unique, chewy yet soft texture.

When the mixture is ready, small portions are typically squeezed in the hand to form irregular, elongated shapes, creating indentations that help hold sauces and herbs.

You can find my earlier Çiğ Köfte recipe, prepared using the hand-kneading method, right here. It's the authentic and traditional way to make Turkish Çiğ Köfte.

If you're a fan of vegan or vegetarian food, feel free to explore my other recipes in the Vegan category here or the Vegetarian category here.

Today, I’ll share an easy way to make çiğ köfte at home using a food processor. The process is slightly different compared to the traditional method, but most of the ingredients and spices remain the same. I’m sure you’ll enjoy trying this at home too.

Çiğ Köfte ( Vegan Raw Kofta/ "meatball")

By: Citra's Home Diary

Yield: Enough for big family gathering 😊

Ingredients:

🌿 2 cups ( 450 g) of fine-grain bulgur, I use brown one (esmer köftelik bulgur)

🌿 2 cups of hot water (More if needed later)

🌿 2 small (or 1 medium) onion

🌿 2-3 cloves of garlic

🌿 ½ Tbsp salt (or to taste)

🌿 3-4 Tbsp urfa pepper flake. Reduce for less spicy ( Turkish; isot biber)

🌿 3 tbsp red pepper flakes. Reduce for less spicy

🌿 2 Tbsp chili paste

🌿 2 Tbsp tomato paste

🌿 2-3 tsp sumac powder

🌿 2-3 tsp cumin powder

🌿 1 tsp black pepper

🌿 2-3 tbsp sour pomegranate sauce (Reduce to lessen the sourness)

🌿 1 cup (250 ml) olive oil

For serving:

🌿 Some lettuce: Iceberg lettuce, leaf lettuce, or romaine lettuce

🌿 Parsley

🌿 Arugula, rocket, mint leaves

🌿 Pickles

🌿 lemon

🌿 Sour pom sauce

🌿 Lavash flat-bread (optional)

How to make:

1) In a large bowl, add fine-grain bulgur and pour hot water over it. Stir quickly with a spoon, then cover the bowl with plastic wrap or a plate. Let the bulgur sit for 10 to 15 minutes, until it has swollen.

2) Meanwhile, puree the onion and garlic in a food processor. Place them in a sieve and gently press to drain out the water. Set aside.

3) Use a fork or spoon to fluff the bulgur. Add the onion and garlic puree, followed by the remaining ingredients: salt, urfa pepper flakes, red pepper flakes, tomato and chili paste, black pepper powder, sumac powder, sour pomegranate sauce, and olive oil. Mix everything thoroughly to combine. You can check the taste in this step. Adjust to your taste.

4) Process the mixture in a food processor until it becomes smooth and slightly lumpy. If you find your mixture a bit dry, you can add hot water one spoon at a time so your bulgur mixture can come together and smooth nicely.

If necessary, work in batches and be sure to scrape down the sides during the process. If the dough still appears dry and doesn’t come together, add hot water one spoonful at a time. Once the entire mixture is processed, transfer it to a clean container.

5) Shaping the çiğ köfte.

Take a small portion of it, then press it into a small log shape by making a fist with your palm. The finger marks left on çiğ köfte are a signature feature of this dish.

Your çiğ köfte ready to serve.

How to enjoy your çiğ köfte.

You can enjoy it simply wrapped in lettuce with some added vegetables, pickles, and a splash of lemon.

Alternatively, you can make it into a çiğ köfte dürüm. Take a lavash flatbread and evenly spread some balls of çiğ köfte over it. Add chopped lettuce, arugula or rocket, cucumber pickle slices, and parsley. Roll the flatbread tightly into a long log and enjoy with pom sauce or a squeeze of lemon.