Ingredients with Measurements:
- 2 cups fine bulgur
- 1 cup tomato paste
- 1/2 cup hot pepper paste
- 1/2 cup olive oil
- 1/4 cup pomegranate molasses
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh mint
- 1/2 cup finely chopped green onions
- 1/4 cup finely chopped fresh garlic
- 2 tbsp red pepper flakes
- 2 tbsp ground cumin
- 2 tbsp salt
Special equipment needed:
- Large mixing bowl
- Food processor or meat grinder
- Plastic gloves (optional)
Step-by-step instructions:
1. Rinse the bulgur in cold water and drain well.
2. In a large mixing bowl, combine the bulgur, tomato paste, hot pepper paste, olive oil, pomegranate molasses, lemon juice, and water. Mix well until all ingredients are fully incorporated.
3. Add the parsley, mint, green onions, garlic, red pepper flakes, cumin, and salt to the bowl. Mix well until all ingredients are evenly distributed.
4. Using a food processor or meat grinder, grind the mixture until it becomes a smooth paste. If you don't have a food processor or meat grinder, you can use a mortar and pestle or simply knead the mixture by hand until it becomes smooth.
5. Once the mixture is smooth, cover it with plastic wrap and let it rest in the refrigerator for at least 1 hour to allow the flavors to meld together.
6. After the mixture has rested, put on plastic gloves (if using) and take a small amount of the mixture in your hands. Roll it into a ball and then flatten it into a patty shape. Repeat with the remaining mixture.
7. Serve the çiğ köfte with mint and parsley on a platter, garnished with additional fresh herbs and lemon wedges.
Time:
Preparation time: 30 minutes
Resting time: 1 hour
Cooking time: None
5. Temperature:
Not applicable
Serving size:
This recipe makes approximately 20-25 çiğ köfte patties.
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrate: 18g
Dietary fiber: 4g
Total sugars: 3g
Protein: 3g
Substitutions for ingredients:
- If you can't find hot pepper paste, you can substitute with harissa or another spicy paste.
- If you don't have pomegranate molasses, you can use tamarind paste or balsamic vinegar instead.
- If you don't have fresh herbs, you can use dried herbs instead. Use 1/3 of the amount called for in the recipe.
Variations:
- You can add chopped walnuts or pine nuts to the mixture for added texture and flavor.
- You can serve the çiğ köfte with lettuce leaves or flatbread for wrapping.
- You can add diced tomatoes, cucumbers, and onions to the platter for a fresh and crunchy contrast to the spicy and savory çiğ köfte.
Tips and tricks:
- Make sure to rinse the bulgur well and drain it thoroughly to remove any excess water.
- Use plastic gloves when shaping the çiğ köfte to prevent the spicy mixture from irritating your skin.
- Let the mixture rest in the refrigerator for at least 1 hour to allow the flavors to meld together and the bulgur to soften.
Storage instructions:
- Store any leftover çiğ köfte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Çiğ köfte is typically served cold, so there is no need to reheat it. If you prefer it warm, you can heat it in the microwave or in a pan over low heat.
Presentation ideas:
- Serve the çiğ köfte on a large platter with fresh herbs and lemon wedges for garnish.
- Arrange the patties in a circular pattern with the herbs and lemon wedges in the center.
- Serve the çiğ köfte with a side of hummus or tzatziki for dipping.
Garnishes:
- Fresh parsley and mint leaves
- Lemon wedges
- Diced tomatoes, cucumbers, and onions
Pairings:
- Serve the çiğ köfte with mint and parsley with a side of tabbouleh or fattoush salad.
- Pair it with a refreshing cucumber and yogurt dip or a spicy harissa dip.
- Serve it with a glass of cold ayran (a Turkish yogurt drink) or a cold beer.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Hummus
- Tzatziki
- Cucumber and yogurt dip
- Harissa dip
Troubleshooting advice:
- If the mixture is too dry, add a little more water or lemon juice to moisten it.
- If the mixture is too wet, add a little more bulgur to absorb the excess moisture.
- If the mixture is too spicy, reduce the amount of hot pepper paste or red pepper flakes.
Food safety advice:
- Make sure to rinse the bulgur well and drain it thoroughly to remove any bacteria or debris.
- Store any leftover çiğ köfte in an airtight container in the refrigerator for up to 3 days.
- Always wash your hands and any utensils used in the preparation of the çiğ köfte thoroughly to prevent the spread of bacteria.
Food history:
- Çiğ köfte is a traditional Turkish dish made from raw ground beef or lamb mixed with bulgur and spices.
- The dish is believed to have originated in southeastern Turkey and has been a popular street food in the region for centuries.
- In recent years, a vegetarian version of the dish has become popular, made with bulgur, tomato paste, and various herbs and spices.
Flavor profiles:
- Spicy, savory, and slightly tangy from the lemon juice and pomegranate molasses.
- The fresh herbs add a bright and herbaceous note to the dish.
Serving suggestions:
- Serve the çiğ köfte with mint and parsley as an appetizer or snack.
- It can also be served as a main course with a side salad or vegetables.
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Region: Turkish