Çiğ Köfte (Turkish Vegan Meatballs)
Originally a rich meat-based dish, çiğ köfte has transformed into a beloved vegan specialty. Traditionally, raw minced meat was kneaded with spices and bulgur, using a unique hand-rubbing technique over a textured dish. It was a dish reserved for special occasions and is still prepared that way in some regions.
Today, however, store-bought or restaurant versions are strictly vegan, as raw meat çiğ köfte is now banned commercially in Türkiye. But if you venture beyond major cities, always ask before ordering!
The modern Çiğ Köfte recipe blends fine bulgur with onions, tomato and red pepper purée, cumin, and tomatoes, forming a flavorful paste. Shaped into rolls, it’s served wrapped in crisp lettuce leaves, topped with chili sauce and a squeeze of lemon—a truly delicious appetizer!
A few thoughts & tips for making delicious Çiğ Köfte:
- Traditional çiğ köfte contained raw meat, but this version is fully vegetarian.
- Adjust chili and isot pepper levels to match your spice preference.
- Kneading is key to achieving the right chewy texture—don’t rush this step!
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Serve the çiğ köfte with fresh lettuce leaves and lemon slices to complement its flavors.
- Leftover çiğ köfte can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Feel free to experiment with additional ingredients or flavor variations to customize the recipe to your taste. Consider adding ingredients such as finely chopped mint, garlic, or sumac for added complexity.
Enjoy!
Çiğ Köfte (Turkish Vegan Meatballs)
Ingredients
- 2 cups fine bulgur
- 1 cup boiling water
- 1 medium onion grated
- ½ lemon juice freshly squeezed
- 2 tbsp chili flakes
- 2 tbsp isot pepper
- ½ tsp black pepper
- ¼ cup olive oil
- 2 tbsp mixture of tomato and chili paste
- 3 tbsp pomegranate molasses
- 1 tbsp salt (add extra if needed)
Instructions
Soften the Bulgur:
- Place the fine bulgur in a large bowl, add salt (1 to 1 1/2 tbsp), and pour in boiling water just enough to moisten it (about 1 to 1.5 cups). Cover and let it sit for 20-30 minutes until the bulgur softens and absorbs the water.
Prepare the Spice Mixture:
- In a large mixing bowl (or a stand mixer bowl), combine grated and squeezed onion, lemon juice, pomegranate molasses, tomato and red pepper paste, olive oil, chili flakes, isot pepper, black pepper, and any optional spices (garlic, cumin, sumac). Mix well until fully incorporated.
Mix and Knead:
- Add the soaked bulgur to the spice mixture. Knead thoroughly by hand for 20-30 minutes, or use a stand mixer with a paddle attachment for about 15-20 minutes until the mixture becomes smooth and paste-like. If kneading by hand, dampen your hands slightly to prevent sticking.
Shape the Çiğ Köfte:
- Take small portions of the mixture and shape them into oval pieces. Press gently with your fingers and palm to create the traditional wavy texture.
Serving:
- Arrange on a plate and serve with fresh lettuce leaves and lemon wedges. Enjoy your homemade çiğ köfte—a spicy, tangy, and delicious Turkish dish!
Notes
Related: İmam Bayıldı (Ottoman Stuffed Eggplants)
Related: Dolma: Turkish Stuffed Grape Leaves
Related: Turkish Anchovy (Hamsi)
Related: Turkish Köfte
Related: Turkish Boza
