Ingredients
- 2 cup Fine brown bulgur (for çiğ köfte)
- 2 cup Boiling water
- 1 tsp Salt
- 1 piece Dry onion (Large)
- 2 piece Garlic (Large)
- 2 tsp Hot red pepper flakes
- 1 tsp Sumac
- 1 tsp Isot pepper (optional) (Optional)
- 4 tbsp Pomegranate molasses
- 1 tbsp Red pepper powder
- 1 tsp Black pepper
- 100 ml Vegetable oil
- 1 tbsp Sweet red pepper paste (Heaping)
- 1 tbsp Tomato paste (Heaping)
- 2 tbsp lemon juice
Instructions
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In a deep bowl, combine the bulgur and salt. Mix well.
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Pour boiling water over the bulgur, stir, cover, and let it sit for 5 minutes.
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Thoroughly mix the bulgur again and add all the spices.
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Puree the onion and garlic in a food processor. Squeeze out excess water using a cheesecloth, retaining only the pulp. Add the pulp to the bulgur mixture.
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Knead the mixture by hand for 2-3 minutes to combine. Add the red pepper paste and tomato paste, and knead lightly for another 1-2 minutes.
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Taste and adjust seasonings to your preference.
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Shape the mixture into a tall, rounded mound in the bowl.
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Using an immersion blender, process the mixture for 5 minutes, pressing down from top to bottom. Clean the blender blade with a teaspoon as needed, and stir the mixture occasionally to ensure even processing. Briefly pause the blender as needed.
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Check the consistency. If it has softened to your liking, proceed to shaping. Otherwise, continue blending.
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Serve immediately or refrigerate, covered, for 30 minutes before serving.
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Store leftovers in an airtight container in the refrigerator for up to 2 days. Serve with a generous drizzle of pomegranate molasses.
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