Turkish Cig Kofte

Turkish cigkofte with fine bulgur and spices on a white plate with parsley and lemon wedges and pomegranate molasses and lettuce leaves on the side.

5 from 1 reviews

An incredibly tasty finger food with fine bulgur, spices, pureed tomatoes, onion and garlic. Packed with flavors, this is definitely a hard-to-resist appetizer.


  • 3 cup fine bulgur
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon sumac
  • 1 teaspoon allspice
  • 2 medium onions, pureed
  • 2 medium tomatoes, pureed
  • 4 cloves garlic
  • 2 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • 1 cup warm water
  • 100 ml olive oil
  • 4 tablespoon isot pepper/Urfa biber
  • 1 tablespoon red pepper flakes 
  • 1 lemon, juice only
  • 2 tablespoon pomegranate molasses
  • ¼ cup finely chopped parsley



  1. In a large bowl or a tray, combine bulgur, black pepper, cumin, sumac, allspice, pureed tomato, onion and garlic, tomato paste, pepper paste and water. Knead this mixture using your palms for about 2 minutes. 
  2. In a separate bowl, mix together the olive oil, isot pepper and red pepper flakes. 
  3. Pour this mixture along with the lemon juice and pomegranate molasses over the bulgur mixture. Knead it until bulgur is softer and not crunchy at all. This might take 45-50 minutes.
  4. Taste and add more salt if needed.
  5. Add in finely chopped parsley.
  6. Take about 2 tablespoon of the mixture in your hand and shape it by making your hand a fist. Wet your fingers or wear gloves when shaping çiğköfte so that it won’t stick.



To make it with meat:

Use 200g double ground lean beef.

Add it to the mixture after you knead bulgur with spices. Don’t add warm water when making çiğköfte with meat. Use a handful of ice instead.


Keywords: cig kofte, Turkish cigkofte recipe, Turkish bulgur kofte