Ingredients with Measurements:
- 500g fine bulgur
- 2 large onions, finely chopped
- 4-5 cloves of garlic, minced
- 1/2 cup tomato paste
- 1/2 cup red pepper paste
- 2 tbsp pepper flakes
- 2 tbsp cumin
- 2 tbsp salt
- 1/2 cup olive oil
- 1/2 cup pomegranate molasses
- 1 bunch of parsley, finely chopped
- 1 bunch of green onions, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Food processor or mortar and pestle
- Plastic gloves (for mixing)
Step-by-step instructions:
1. Rinse the bulgur in cold water and let it soak for 30 minutes.
2. In a food processor or mortar and pestle, grind the onions and garlic into a paste.
3. In a large mixing bowl, combine the bulgur, onion-garlic paste, tomato paste, red pepper paste, pepper flakes, cumin, salt, and olive oil. Mix well.
4. Add the pomegranate molasses and water to the mixture and mix again.
5. Put on plastic gloves and knead the mixture for 20-30 minutes until it becomes soft and sticky.
6. Add the chopped parsley, green onions, and mint leaves to the mixture and mix well.
7. Cover the bowl with a damp cloth and let it rest in the fridge for at least 1 hour.
8. Serve the çiğ köfte with lettuce leaves, lemon wedges, and pomegranate seeds.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: None
5. Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 8g
Sodium: 1200mg
Sugar: 10g
Substitutions for ingredients:
- Instead of pomegranate molasses, you can use lemon juice or vinegar.
- Instead of red pepper paste, you can use paprika or chili powder.
Variations:
- You can add chopped walnuts or almonds to the mixture for extra crunch.
- You can use different herbs such as dill or cilantro instead of parsley and mint.
Tips and tricks:
- Use plastic gloves when kneading the mixture to avoid staining your hands.
- Wet your hands with cold water before shaping the çiğ köfte to prevent sticking.
- Serve the çiğ köfte with fresh vegetables such as radishes, cucumbers, and carrots.
Storage instructions:
- Store the çiğ köfte in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the çiğ köfte on a large platter with lettuce leaves, lemon wedges, and pomegranate seeds.
Garnishes:
- Pomegranate seeds
- Lemon wedges
- Fresh herbs
Pairings:
- Ayran (Turkish yogurt drink)
- Turkish tea
Suggested side dishes:
- Fresh vegetables such as radishes, cucumbers, and carrots
- Turkish flatbread (pide)
Troubleshooting advice:
- If the mixture is too dry, add more water or pomegranate molasses.
- If the mixture is too wet, add more bulgur.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Çiğ köfte is a traditional Turkish dish made with raw meat and bulgur. However, due to health concerns, most people now use only bulgur and spices.
Flavor profiles:
- Spicy, tangy, and herbaceous.
Serving suggestions:
- Serve the çiğ köfte as a main dish or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish