Cig Kofte Wrap
Turkish raw meatball wraps with spiced bulgur, herbs, and pomegranate molasses—a vibrant, herbaceous dish served fresh in flatbread. Quick to assemble and packed with bright flavors and interesting textures.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- ¾ cup fine bulgur wheat
- ¾ warm water
- 3 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground sumac
- ½ teaspoon Aleppo pepper (or red pepper flakes)
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ½ cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 2 cloves large garlic cloves, minced
- 4 pieces soft Turkish flatbread or lavash
- 4 leaves fresh lettuce leaves
- ½ medium fresh tomato, diced
- ¼ medium fresh red onion, thinly sliced
- ½ lemon fresh lemon, cut into wedges
Instructions
- 1
Pour 0.75 cup of warm water over 0.75 cup of fine bulgur wheat in a medium bowl and let it soak for 10 minutes until the water is absorbed and the bulgur is tender but still has a slight bite to it—you want it hydrated but not mushy.
- 2
While the bulgur hydrates, mince 2 large garlic cloves into a fine paste using the side of your knife. Finely chop 0.5 cup of fresh flat-leaf parsley and 0.25 cup of fresh mint until there are no large pieces—the herbs should be almost powdery.
- 3
Once the bulgur has cooled slightly, add the minced garlic, chopped parsley, and chopped mint directly to the bowl. Pour in 3 tablespoons of pomegranate molasses and 2 tablespoons of extra-virgin olive oil.
- 4
Add 1 teaspoon of ground sumac, 0.5 teaspoon of Aleppo pepper, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of sea salt. Mix everything together gently but thoroughly with a spoon or your hands until the kofte mixture is evenly combined and the color is uniform—the sumac will give it a beautiful red-brown hue.
- 5
Taste the mixture and adjust seasoning: the kofte should have a balanced tang from the pomegranate molasses, a gentle heat from the Aleppo pepper, and brightness from the herbs. Add more salt or lemon juice if needed.
- 6
Warm 4 pieces of Turkish flatbread or lavash by holding them briefly over a gas flame (or warming them in a dry skillet over medium heat for 15-20 seconds per side) until they're soft and pliable—this makes them easier to wrap without tearing.
- 7
Lay one warm flatbread on your work surface. Layer 1 lettuce leaf on the bottom third, then using a small spoon or your fingers, form a small oblong mound of kofte mixture (about 2 tablespoons) on top of the lettuce.
- 8
Sprinkle a small handful of diced fresh tomato and a few slivers of fresh red onion on top of the kofte. Squeeze a small amount of fresh lemon juice over the filling—the acidity brightens all the flavors.
- 9
Fold the bottom of the flatbread up over the filling, then fold in the left and right sides, and roll tightly toward you to create a compact wrap. The lettuce acts as a barrier so the filling doesn't soak into the bread.
- 10
Repeat with the remaining 3 flatbreads and kofte mixture. Serve immediately while the wraps are still warm, with extra lemon wedges on the side for squeezing.
Tools you’ll need
- medium mixing bowl
- small spoon
- chef's knife
- cutting board
- dry skillet or gas stovetop (for warming flatbread)
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