Çiğ Köfte (Turkish Spiced Bulgur Rolls)
Turkish raw meatball made with finely minced beef, bulgur, and aromatic spices, traditionally served wrapped in lettuce or flatbread. A no-cook appetizer with bold, complex flavors.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 500 g lean ground beef
- 100 g fine bulgur
- 1 large onion, minced very fine
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1.5 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp pomegranate molasses
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp butter, softened
- 12 leaves butter lettuce or romaine leaves
- 2 whole lemon wedges
- ½ cup fresh herbs (mint, parsley, cilantro)
Instructions
- 1
Rinse bulgur under cold water until water runs clear. Drain thoroughly and press out excess moisture with a clean kitchen towel.
- 2
Mince onion as finely as possible. Finely chop mint and parsley.
- 3
In a large mixing bowl, combine ground beef, drained bulgur, minced onion, mint, and parsley.
- 4
Add paprika, cayenne, cumin, salt, and black pepper. Mix until just combined.
- 5
Add pomegranate molasses, lemon juice, olive oil, and softened butter. Knead with your hands for 3-4 minutes until the mixture becomes paste-like and holds together.
- 6
Wet your hands with cold water to prevent sticking. Form the mixture into oval or torpedo-shaped meatballs about 2 inches long.
- 7
Arrange lettuce leaves on a platter. Place a çiğ köfte on each leaf and top with fresh herbs.
- 8
Serve immediately with lemon wedges for squeezing. Eat by wrapping the meatball in the lettuce leaf.
Tools you’ll need
- large mixing bowl
- sharp knife
- cutting board
- kitchen towel
- measuring spoons
- measuring cups
- wet hands or gloves
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