Cig Kofte

This delicious traditional Turkish bulgar kofte is vegan, a little spicy, and packed with flavor. I give you the easiest method to make cig kofte (cigkofte) successfully, and you’ll love how this exotic vegan kofte dish tastes. So healthy and delicious!

Jump to:

• What is cig kofte?
• Why should I make this dish?
• Cig Kofte Ingredients- What do I need to make this?
• How to make cig kofte:
• What to serve cig kofte with:
• Recipe tips and tricks:
• Cig Kofte FAQs:
• Cig Kofte

What is cig kofte?

Cig kofte or chi kofte is a regional speciality in southeast Anatolia. It’s usually served as as mezze or appetizer, although it’s definitely filling enough to be a main. It’s also commonly served as Armenian kofte, and has vegan iterations like this one.

Cig kofte literally translates to “raw meatballs”. That’s because some forms of this recipe use ground raw meat in them, mixed with bulgur and served raw.

There are many vegan kofte versions that omit the meat altogether. This cig kofte is one of those, the raw meatballs in this case are made entirely from bulgur.

It’s sort of like a meatless steak tartare that’s commonly eaten with a squeeze of lemon or wrapped in lettuce leaves.

Why should I make this dish?

It’s utterly healthy. Bulgur is cracked whole grain wheat berries, full of fiber, vitamins and minerals. Cig kofte is vegan, nourishing, and packed with both flavor and good for you nutrients.

Using an electric mixer, like I did, saves you from kneading by hand which most recipes calls for. They ask you to knead for 45-50 minutes! Who has the time (or hand strength!) for that. This comes together really easily, with the mixer doing all the work.

The flavors in this are so distinct and unique. The roasted red peppers, Middle Eastern spices, pomegranate molasses, ground walnuts, the whole thing is like nothing you’ve ever tasted. Vegan cig kofte is definitely a wow factor dish.

Cig Kofte Ingredients- What do I need to make this?

Fine bulgur: Since we aren’t boiling the bulgur, use the fine consistency so that it softens once it’s mixed with and absorbs the other ingredients.

Warm water: Mixed with the bulgur and left to soak.

Ground walnuts: If you want this recipe to be nut free, you can omit them. Otherwise, they add a beautiful texture and flavor to the kofte.

Spices: Salt, dried coriander, seven spices or allspice, black pepper, cumin, red chili flakes, chili powder, sumac, and paprika. I added a lot of spices to give a big punch of flavor, but there’s a couple you can definitely leave out if you don’t have on hand (like the ground coriander, sumac, or allspice).

Garlic cloves

Onion

Lemon juice

Roasted red peppers: Just use jarred roasted red peppers, and blend them into a paste. That’s what I did instead of trying to source Turkish pepper paste, and it worked out great.

Tomato paste: I use this instead of fresh tomatoes that have been blended, and it’s an easier hack that gives a rich and concentrated flavor.

Pomegranate molasses: A syrup of boiled pomegranate juice, commonly found in Middle Eastern grocery stores, online, and even regular supermarkets now.

Parsley: Chopped fresh parsley gives a bright flavor that finishes off this kofte.

Olive Oil: Just a touch of good quality extra virgin olive oil.

Ice cubes: These add liquid to moisten the kofte, and to prevent the kofte from warming too much while mixing in the stand mixer.

How to make cig kofte:

1. Add the bulgur and warm water to the bowl of a stand mixer with a paddle attachment and mix briefly until just combined. Cover the bowl, and let the bulgur soak up the water for 20 minutes before proceeding.
2. Add all the remaining ingredients except for the ice cubes, and mix on low speed for 20 minutes. After 5 minutes has passed, and for the next two 5 minute intervals add in a couple of ice cube, for a total of 6 cubes.
3. The bulgur kofte is ready! Form into kofte kababs by taking a couple heaped tablespoon of kofte mix and placing it in the palm of your hand. Squeeze your fingers over the mix to make indentations, then place on a serving platter. If the kofte mixture is too soft, place in the fridge for a couple of hours to chill.

Check out the video in the recipe card to see how to form the kofte!

What to serve cig kofte with:

This is very traditionally and simply served with lettuce leaves and lemon slices on the side. You can make little cig kofte wraps with the lettuce leaves.

Recipe tips and tricks:

• If you find the kofte mix difficult to form into patties, chill the kofte mixture for 1-2 hours in the fridge and it should be much easier to work with.
• Let the bulgur soak up the water before kneading in the stand mixer, it’ll soften the bulgur wheat and give it an ideal texture.
• You can also knead by hand, but to actually soften it enough you’ll have to knead for nearly 30 minutes! That’s why using a stand mixer is so much more convenient.

Cig Kofte FAQs:

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