Vegan Cig Kofte (Bulgur Kofte)

By utilizing high-fiber brown bulgur and strictly measuring the olive oil and pomegranate molasses, we preserve the authentic texture and rich taste while significantly lowering the calorie density.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200g fine brown bulgur · 698 kcal in the whole recipe
• 100ml warm water (to dampen bulgur)
• 80g onion, finely grated and drained · 32 kcal in the whole recipe
• 15g garlic, mashed · 22 kcal in the whole recipe
• 40g tomato paste · 42 kcal in the whole recipe
• 40g Turkish hot pepper paste · 38 kcal in the whole recipe
• 30g olive oil · 272 kcal in the whole recipe
• 20g pure pomegranate molasses · 59 kcal in the whole recipe
• 25g isot (Turkish chili flakes) · 71 kcal in the whole recipe
• 1 teaspoon cumin, 1/2 teaspoon black pepper, and salt to taste

Method

1. Place the bulgur and isot in a deep kneading tray, pour warm water over them, mix, and let it rest for 10 minutes to slightly soften.

   

2. Add the finely grated and squeezed onion, mashed garlic, tomato paste, pepper paste, cumin, black pepper, and salt to the damp bulgur.

   

3. Knead the mixture vigorously using the palm of your hand against the tray for about 20 to 25 minutes, until the bulgur is completely soft and forms a cohesive paste.

   

4. Pour in the olive oil and pomegranate molasses, knead for another 5 minutes to fully incorporate, then squeeze into small patties and serve with fresh lettuce and lemon wedges.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.