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Home » Recipes » Cig Kofte

Cig Kofte

Published: Jan 20, 2022 · Modified: Jan 20, 2022 by Farah Abumaizar · 10 Comments

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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 successfully, and you’ll love how this exotic dish tastes. So healthy and delicious!

cig kofte on a wooden platter with lettuce leaves and lemon wedges

What is cig kofte?

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

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

Cig kofte is a regional speciality in southeast Anatolia, and it’s usually served as as mezze or appetizer, although it’s definitely filling enough to be a main. It’s also commonly served in Armenian cuisine!

It’s sort of like a meatless steak tartare, and is also known as chi kofte, which is actually the prounounciation of cig kofte.

Why should I make this dish?

zoomed in photo of cig kofte on a wooden platter with lettuce leaves and lemon wedges

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?

ingredients to make cig kofte on wooden board

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: Initially mixed with the bulgur and left to soak.

Ground walnuts: 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, paprika, and lemon salt. 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 lemon salt, ground coriander, and allspice).

Garlic cloves

Onion

Lemon juice

Roasted red peppers: Just use the jarred 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, and try to use the good quality extra virgin olive oil

Ice cubes: To 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:

cig kofte mix in stand mixer
  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. You can see the video in the recipe card for a demonstration. If the kofte mixture is too soft, place in the fridge for a couple of hours to chill.
vegan bulgur kofte spread on a plate

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.

vegan bulgur kofte on a wooden platter with lettuce leaves and lemon wedges

FAQs:

Can I use coarse bulgur?

No, it won’t blend into the mixture and will cause rough and misshapen kofte. Use fine bulgur for the best result!

Can I add raw meat?

I haven’t tried it, but there are some recipes out there that detail the steps of adding raw meat to this cig kofte. It would be about 200g (8oz) of meat, that needs to be really top quality, fat free and finely ground.

Is this healthy?

Very healthy! It’s great for meatless Monday, full of fiber, vitamins, minerals and no unrefined carbs.

Can I make this in advance?

Yes, you can prepare the kofte mix and keep it overnight tightly covered in the fridge. This will make it easier to form the kofte patties the next day.

vegan kofte on a wooden platter with lettuce leaves and lemon wedges

If you like this recipe, you might like:

Bulgar Pilav

Turkish Pide

Mujaddarat Bulgur

Rummaniyeh- Lentil Eggplant Stew

Cig Kofte

A vegan Turkish kofte, made with bulgur, roasted red peppers, tomato, and plenty of spice. This is such a hearty and delicious meal, you'll never miss the meat!
5 from 5 votes
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Course: Main Course
Cuisine: Turkish, Middle Eastern
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6 people
Calories: 191kcal
Author: Farah Abumaizar

Ingredients

  • 2 cups fine bulgur
  • 2 cups warm water
  • 1/2 cup ground walnuts
  • 1 teaspoon salt
  • 1/2 teaspoon dried coriander
  • 1/2 teaspoon seven spices or allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon chill powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon lemon salt, optional
  • 1/2 teaspoon sumac, optional
  • 3 minced garlic cloves
  • 1 onion, finely diced
  • 1 lemon, juice of
  • 1/4 cup olive oil
  • 1/3 cup roasted red peppers, blended into a paste
  • 1/3 cup tomato paste
  • 1/4 cup pomegranate molasses
  • 1/4 cup finely chopped parsley
  • 6 ice cubes

Instructions

  • Add the bulgur and warm water to the bowl of a stand mixer, and mix for 20 seconds until combined. Remove the bowl, cover with plastic wrap and let the mixture sit for 20 minutes in order for the bulgur to absorb the water.
  • Add all the remaining ingredients, the walnuts, salt, dried coriander, all spice, cumin, black pepper, red chili flakes, sumac, chili powder, lemon salt, paprika, minced garlic, diced onion, lemon juice, olive oil, roasted red pepper paste, tomato paste, pomegranate molasses, and diced parsley.
  • Mix on low speed for 20 minutes. Every 5 minutes, add in 2 ice cubes until you've added 6 total. This adds a little liquid to the mixture and also prevents it from getting too warm while mixing.
  • Once the 20 minutes is over, you can form the kofte patties. To make the kofte easier to work with, you can refrigerate the bulgur mix for an hour or two (or overnight) or you can proceed in shaping them right away.
  • Place about 2 heaped tablespoon of bulgur dough into the palm of your hand, and make a fist, squeezing your fingers on top of the dough to make some indentations. Alternately, you can form little kebab shaped patties and press your fingers on top to make the indentations. (check out the video to see these methods). Repeat with all the bulgur mix.
  • Serve with lettuce leaves and lemon wedges on the side, you can place the kofte into the lettuce to enjoy!

Video

Notes

This is a vegan kofte dish, some recipes for cig kofte also add raw meat to the above mixture (about 8oz, 200-300g) but I definitely prefer having this vegetarian.
You can omit any of the dried herbs that you don’t have on hand or don’t care for.
Storing leftovers: Leftover cig kofte will last 3-4 days tightly covered in the fridge.
Making in advance: You can make the kofte in advance and story tightly covered in the fridge overnight before shaping into little fingers and serving.

Nutrition

Calories: 191kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 617mg | Potassium: 267mg | Fiber: 2g | Sugar: 7g | Vitamin A: 384IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg
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Reader Interactions

Comments

  1. Sharon Chen says

    January 20, 2022 at 4:47 pm

    5 stars
    This looks flavorful! I love that it’s vegan and healthy.

    Reply
    • Farah Abumaizar says

      January 25, 2022 at 7:40 am

      Absolutely😁 hope you like it!

      Reply
  2. Toni says

    January 20, 2022 at 4:14 pm

    5 stars
    This is the first time we tried this Turkish recipe and I’m glad my family enjoyed it! Tastes so good! I will definitely make it again!

    Reply
    • Farah Abumaizar says

      January 20, 2022 at 5:23 pm

      So happy to hear that Toni!!

      Reply
  3. saif says

    January 20, 2022 at 3:43 pm

    5 stars
    I did tried the Lebanese and Arabic Kofta and I can tell it is almost similar. They both look delicious.

    Reply
    • Farah Abumaizar says

      January 20, 2022 at 4:09 pm

      Thanks Saif!

      Reply
  4. Tavo says

    January 20, 2022 at 2:50 pm

    5 stars
    I have been looking for a vegan kofte recipe for a while! Thank you, I’ll make this over the weekend!

    Reply
    • Farah Abumaizar says

      January 20, 2022 at 4:10 pm

      I hope you love it! It’s so unique and yummy

      Reply
  5. Dannii says

    January 20, 2022 at 11:35 am

    5 stars
    I have never heard of this, but the spices in it sound amazing.

    Reply
    • Farah Abumaizar says

      January 20, 2022 at 12:52 pm

      Thanks Dannii I! Definitely packed with flavor

      Reply

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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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