Cig Kofte

What is Çiğ Köfte?

Cig kofte, also sometimes called chi kofte or chee kufta, is a very popular traditional dish that can be found virtually in Turkish and Kurdish cuisines.

Originally this dish is made with a combination of very fine bulgur, spices and raw ground beef, but today you find that the majority of cig kofte recipes are vegan and made with only fine bulgur wheat. This is because more and more people have become concerned with consuming raw meat, however, there is a ton of debate regarding whether or not this is cig kofte then and not something else.

Nevertheless, this is still a delicious no-cook 'meatball' recipe packed with Mediterranean flavors. 

Ingredients

The main ingredient for this cig kofte recipe is extremely fine bulgur wheat. The fine bulgur wheat is crucial because it helps the mixture get a specific consistency and texture that is easier to shape. Coarse bulgur wheat will only make a lumpy meatball - not at all traditional.

Other cig kofte ingredients include tomato paste and pepper paste, chopped onions and garlic, and a wide variety of Mediterranean spices (sumac, allspice, black pepper, cumin) are added.

If you are making a raw meat version, make sure your meat is completely fat-free and very finely ground. If your meat doesn’t closely resemble almost a paste, then you must continue grinding or chopping it.

Can I Make It Without Meat?

Like we’ve mentioned, the majority of the recipes you will find today are of the vegan version. The recipe we are making today is vegan, however it is also easy enough to add the meat whenever you'd like.

Although there is a vegan version of this cig kofte recipe, we would also recommend that you check out our bulgur and lentil ‘meatballs’ recipe as these two bulgur recipes contain similar ingredients and are considered as couisins.

Substitutions For Hard-To-Find Ingredients

You can easily substitute many of the ingredients, but keep in mind, although it will still be tasty, it won’t have the traditional taste.

We would highly recommend looking online for the ingredients first. You can also try looking at your local Mediterranean food market or grocery store before choosing a substitute.

Isot pepper (or urfa biber) is the type that is used in the original recipe. You can substitute it using Aleppo pepper, and if you still can’t find those, use plain chili pepper flakes or smoked hot paprika.

The pepper paste can be substituted with Harissa paste which is also a spicy chili pepper paste.

Pomegranate molasses is another ingredient that you might find difficult to come by, but do not give up. It is more popular now at online stores, so just keep searching it online.

How To Make It

Some recipes are worth the bit of effort and this one is one of them! It is absolutely stuffed with flavor and has a fantastic mouth-feel! It will make a great addition to any finger-food platter.

First, combine the ingredients. Place bulgur wheat, spices, pastes, onions, garlic, and water in a large tray (like a cake pan). Knead the mixture with your hands, rubbing the bulgur wheat between your palms for about 2 minutes.

If you want to incorporate meat, add it after you’ve made the mixture, but leave out the warm water. Rather use ice so that the meat won’t get warm fast.

Second, make the oil mixture. In a separate bowl, whisk together the oil, isot, red pepper flakes and salt. Add this into the bulgur mixture along with the pomegranate molasses and lemon juice. Continue kneading until the bulgur is fine and no longer crunchy – this can take up to 50 minutes. After kneading the mixture, season it with extra salt if need be and fold in the chopped parsley.

Third, shape the cigkofte. Rub your hands with a bit of olive oil before shaping the mixture. Take about 2 tablespoons of mixture, roll it into a log about the length of your palm, and gently press it with your fingers separated.

This fist-like meatball is the traditional way of making these, and honestly, we’ve never seen them in any other form.