Ingredients with Measurements:
- 2 cups fine bulgur
- 1/2 cup tomato paste
- 1/2 cup red pepper paste
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 cup pomegranate molasses
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped fresh mint
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh basil
- 1/2 cup finely chopped fresh tarragon
- 1/2 cup finely chopped fresh oregano
- 1/2 cup finely chopped fresh thyme
- 1/4 cup red pepper flakes
- 1/4 cup ground cumin
- 1/4 cup ground coriander
- 1/4 cup salt
- 1/4 cup black pepper
- 1/4 cup sumac
- 1/4 cup dried mint
Special equipment needed:
- Large mixing bowl
- Food processor
- Plastic gloves
Step-by-step instructions:
1. Rinse the bulgur in cold water and drain well. Place it in a large mixing bowl.
2. Add the tomato paste, red pepper paste, olive oil, lemon juice, and pomegranate molasses to the bowl. Mix well.
3. Add the chopped herbs, red pepper flakes, cumin, coriander, salt, black pepper, sumac, and dried mint to the bowl. Mix well.
4. Put on plastic gloves and knead the mixture with your hands for at least 10 minutes until it becomes sticky and pliable.
5. Serve the çiğ köfte with lettuce leaves, fresh herbs, and lemon wedges.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
Temperature:
No cooking required.
Serving size:
This recipe makes about 20-25 servings.
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 21g
Dietary fiber: 5g
Total sugars: 3g
Protein: 4g
Substitutions for ingredients:
- Instead of fine bulgur, you can use coarse bulgur or cracked wheat.
- Instead of tomato paste, you can use sun-dried tomato paste.
- Instead of red pepper paste, you can use harissa paste or chili paste.
- Instead of olive oil, you can use vegetable oil or sunflower oil.
- Instead of lemon juice, you can use lime juice or vinegar.
- Instead of pomegranate molasses, you can use grape molasses or honey.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- You can add chopped walnuts, almonds, or pine nuts to the mixture for extra crunch.
- You can add diced tomatoes, cucumbers, or onions to the serving plate for freshness.
- You can make smaller balls of the mixture and serve them as appetizers.
Tips and tricks:
- Use plastic gloves to knead the mixture to avoid staining your hands with red pepper paste.
- Let the mixture rest in the refrigerator for a few hours before serving to allow the flavors to meld together.
- Serve the çiğ köfte with fresh herbs and lemon wedges to balance the spiciness of the mixture.
Storage instructions:
Store the leftover çiğ köfte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the çiğ köfte on a large platter with lettuce leaves, fresh herbs, and lemon wedges.
Garnishes:
Garnish the platter with fresh herbs, pomegranate seeds, or chopped nuts.
Pairings:
Serve the çiğ köfte with ayran (a yogurt drink), Turkish tea, or a cold beer.
Suggested side dishes:
Serve the çiğ köfte with Turkish bread, hummus, or baba ghanoush.
Troubleshooting advice:
- If the mixture is too dry, add a little more olive oil or lemon juice.
- If the mixture is too wet, add a little more bulgur or tomato paste.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw meat.
- Keep the mixture refrigerated until ready to serve to avoid bacterial growth.
Food history:
Çiğ köfte is a traditional Turkish dish made with raw ground beef or lamb and bulgur. However, due to health concerns, the raw meat has been replaced with tomato and red pepper paste in most recipes.
Flavor profiles:
Çiğ köfte is a spicy and tangy dish with a complex flavor profile due to the combination of herbs, spices, and pomegranate molasses.
Serving suggestions:
Serve the çiğ köfte as a main dish or as an appetizer with fresh herbs and lemon wedges.
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Region: Turkish