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Meatless Turkish Çiğ Köfte with Smoky Urfa Pepper and Pomegranate Molasses
Southeastern Turkey's legendary street snack: extra-fine bulgur kneaded vigorously with ice, smoky Urfa Isot chili flakes, tomato and red pepper pastes, and sweet-tart pomegranate molasses, served in lettuce with mint.
Prep
35 min
Cook
0 min
Total
35 min
Ingredients
servings
6
- Extra-fine dark bulgur (çiğ köftelik)300 g
- Smoky Urfa Isot black chili flakes3 tbsp
- Turkish hot red pepper paste and tomato paste3 tbsp
- Pure pomegranate molasses (nar ekşisi)3 tbsp
- Garlic cloves, crushed to smooth paste4 clove
- Extra virgin olive oil40 ml
- Fresh lemon juice2 tbsp
- Salt1 tsp
Preparation Steps
1
Steep Urfa Isot flakes in olive oil and 2 tbsp warm water for 10 minutes to bloom their deep color and smoky aroma.
10 min timer
2
Place bulgur, tomato and pepper pastes, garlic, and salt in a ridged tray. Knead vigorously with the heel of your hand for 20 minutes, adding an ice cube occasionally to hydrate and tenderize bulgur mechanically without heat.
20 min timer
3
Work in the bloomed Isot oil, pomegranate molasses, and lemon juice. Knead 5 minutes more until smooth and shiny. Squeeze portions in your palm into ridged finger shapes and serve with lettuce, fresh mint, and lemon wedges.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
260
Protein
7g
Carbohydrates
44g
Fat
8g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
