Ingredients with Measurements:
- 500g fine bulgur
- 2 tbsp tomato paste
- 2 tbsp red pepper paste
- 2 tbsp isot pepper flakes
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp paprika
- 1 onion, finely chopped
- 5-6 green onions, finely chopped
- 1 bunch parsley, finely chopped
- 1 bunch mint, finely chopped
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 cup pomegranate molasses
- 1/2 cup hot water
Special equipment needed:
- Large mixing bowl
- Food processor or meat grinder
- Plastic gloves
Step-by-step instructions:
1. Soak the bulgur in hot water for 30 minutes until it softens.
2. In a food processor or meat grinder, grind the onion, green onions, parsley, and mint until finely chopped.
3. In a large mixing bowl, combine the soaked bulgur, ground onion mixture, tomato paste, red pepper paste, isot pepper flakes, cumin, salt, and paprika. Mix well.
4. Put on plastic gloves and knead the mixture with your hands for 10-15 minutes until it becomes sticky and pliable.
5. In a separate bowl, whisk together the olive oil, lemon juice, pomegranate molasses, and hot water.
6. Gradually add the liquid mixture to the bulgur mixture, kneading with your hands until it is fully incorporated.
7. Taste and adjust seasoning as needed.
8. Serve the spicy çiğ köfte on lettuce leaves or with flatbread.
Time:
Preparation time: 45 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
6-8 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 30g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- If you cannot find isot pepper flakes, you can substitute with red pepper flakes.
- If you cannot find pomegranate molasses, you can substitute with tamarind paste.
Variations:
- You can add finely chopped tomatoes or cucumber to the mixture for added freshness.
- You can also add ground beef or lamb to the mixture for a meatier version.
Tips and tricks:
- Use plastic gloves when kneading the mixture to avoid staining your hands with the red pepper paste.
- You can make the mixture ahead of time and keep it in the fridge for up to 3 days.
Storage instructions:
Store the spicy çiğ köfte in an airtight container in the fridge for up to 3 days.
Reheating instructions:
The spicy çiğ köfte is best served at room temperature and does not need to be reheated.
Presentation ideas:
Serve the spicy çiğ köfte on a platter with lettuce leaves and lemon wedges for garnish.
Garnishes:
Lemon wedges, parsley, and mint leaves.
Pairings:
Serve the spicy çiğ köfte with ayran, a traditional Turkish yogurt drink.
Suggested side dishes:
Turkish salad, hummus, or baba ghanoush.
Troubleshooting advice:
- If the mixture is too dry, add more hot water.
- If the mixture is too wet, add more bulgur.
Food safety advice:
- Make sure to wash your hands thoroughly before and after handling raw meat.
- Store the spicy çiğ köfte in the fridge and consume within 3 days.
Food history:
Çiğ köfte is a traditional Turkish dish made with raw meat and bulgur. However, due to health concerns, the raw meat has been replaced with tomato and red pepper paste. It is a popular street food in Turkey and is often served with ayran.
Flavor profiles:
The spicy çiğ köfte is spicy, tangy, and slightly sweet from the pomegranate molasses.
Serving suggestions:
Serve the spicy çiğ köfte as an appetizer or as a main dish with flatbread.
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Region: Turkish