Cigköfte Recipe | Tasty & Raw Meatless Bulgur Balls | Turkish Vegan Food Style | Berlin Street Food

Vegan Cig Kofte:
Preparation 15 minutes
In total 35 minutes
source time 20 minutes
150 g of tomato passata
400 g fine bulgur
4 tbsp tomato paste
2 tbsp paprika paste
1½ tbsp isot chili
1 tbsp sumac
1 tsp cumin
1 tsp cayenne pepper
1½ tsp salt
½ tsp black pepper
1 onion
2 cloves garlic
20 grams of parsley
2 tbsp olive oil
2 tbsp pomegranate syrup
To Serve:
Salad
flatbread
lemon
pomegranate syrup
black cumin
Steps:
Heat the passata and 300 ml water to around 70 °C.
In a large bowl, toss the bulgur with the tomato and pepper paste, isot, sumac, cumin, chili powder, salt, and pepper. Add the passata and water, stir well, and leave covered for 20 minutes.
Meanwhile, grate onion and garlic or puree in the food processor, and finely chop parsley.
Add the onion, garlic, olive oil, and pomegranate syrup to the swollen bulgur and knead vigorously for at least 5 minutes. Press the bottom of the bowl with the heel of your hand so that the bulgur grains rub against each other, press the "dough" together again, and repeat.
Fold in the parsley, knead briefly again until the parsley is well distributed, and season with salt and pomegranate syrup if necessary.
To shape, take about 2-3 tbsp in your hand, shape it into an oblong shape, and press it together compactly. The fingerprints show the typical shape.
Serve with salad, bread, and lemon slices, and top with pomegranate syrup and black cumin.
Our tips:
If you always order the milder version from your regular Cig-Kofte person, you can replace the cayenne pepper with mild paprika powder and gradually add Isot depending on how spicy you like it.
If necessary, Isot can also be replaced by other chili flakes, e.g. B. Pul Biber can be replaced, by sumac with some balsamic vinegar. But only if you absolutely have to, okay?

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