Go Back
–+ servings
A red coloured paste shaped into small cylinders on a bed of lettuce leaves with sliced radishes, onions and parsley in the middle on a blue patterned plate with lemon wedges at the side on a beige background.
5 from 2 ratings

Çig Köfte (Vegetarian Turkish Koftes)

Yield: 6 Servings
Prep: 30 minutes
Total: 30 minutes
Author: Amina Al-Saigh
Cig Köfte is an easy vegetarian Turkish köfte which uses bulgur! Tangy, zesty and full of umami, it comes together quickly and is perfect served with fresh, crisp, lettuce leaves to wrap them up in.
Print Pin Recipe

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

For Serving

Instructions
 

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

Notes

  • This recipe uses a few ingredients like Aleppo pepper, sumac, and red pepper paste that give it that true authentic Turkish flavour. If you don't have these, you can follow my substitutions listed in the ingredient section of the blog post.
  • Cig kofte is typically served as an appetizer, but I also love turning it into a substantial lunch by wrapping the kofte in bread instead of lettuce leaves and it is just perfect with all the fixings!
Serving: 1serving, Calories: 199kcal, Carbohydrates: 20g, Protein: 3g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 342mg, Potassium: 163mg, Fiber: 4g, Sugar: 4g, Vitamin A: 155IU, Vitamin C: 2mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!