Turkish Çiğ Köfte – Spiced Bulgur Wheat Rolls

About This Recipe

Despite the name meaning 'raw meatball,' modern çiğ köfte is entirely plant-based — a spiced bulgur wheat mixture kneaded with tomato paste, pomegranate molasses, and a blend of spices until the grains absorb all the flavours and the mixture holds together. The raw-food preparation (no cooking required) means çiğ köfte is one of the quickest Turkish street foods to prepare, and the flavour is extraordinary — intensely savoury, slightly sweet from the pomegranate, and warming from the spices. The kneading is the key technique: the bulgur must be worked vigorously by hand for 10–15 minutes, gradually incorporating all the liquid from the tomato paste and pomegranate molasses until the mixture becomes cohesive and the grains are fully softened. The heat generated by kneading also helps hydrate the fine bulgur without any cooking. The result is shaped into small ovals and served wrapped in lettuce leaves with a squeeze of lemon. Çiğ köfte is sold from street carts across Turkey, served in a wrap with pomegranate molasses drizzle, fresh parsley, and sliced tomatoes. It is naturally vegan, requires zero cooking, and comes together in under 30 minutes.

Ingredients

Serves 4

• 400 gfine bulgur wheat
• 4 tbsptomato paste
• 2 tbspTurkish red pepper paste
• 3 tbsppomegranate molasses
• 1 tspground cumin
• 1 tsppaprika
• 1/2 tspchilli flakes
• 1 tspsalt
• 1 tspsugar
• 3 tbspolive oil
• 300 mlhot water
• 1 small bunchflat-leaf parsley(chopped)
• 8little gem lettuce leaves(to serve)

Instructions

1. 1

   Soak the bulgur

   Place bulgur in a large bowl. Pour over hot water. Mix, cover and rest 10 minutes until water is absorbed.

2. 2

   Add pastes and spices

   Add tomato paste, pepper paste, pomegranate molasses, spices, salt and sugar.

3. 3

   Knead

   Knead the mixture vigorously by hand for 10–15 minutes until completely combined, the bulgur is fully softened, and the mixture holds together when pressed.

   This is a workout — the heat and pressure from kneading is what softens the bulgur fully.

4. 4

   Add oil and parsley

   Add olive oil and chopped parsley. Knead a few more minutes. Taste and adjust salt and pomegranate molasses.

5. 5

   Shape and serve

   Shape into small ovals or logs. Serve in lettuce leaves with pomegranate molasses drizzle and lemon wedges.

Variations

• •

  Add finely diced spring onions and walnuts for texture.

• •

  Serve as a wrap in flatbread with sliced tomatoes and parsley.

Storage

Keeps 3 days in the fridge. Flavours improve overnight.

Frequently Asked Questions