Cig Kofte Recipe | Turkish Street Food at Home

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In this video, we’re showing you how to make meatless cig kofte – a delicious, spicy Turkish street food made with bulgur and spices. No meat, no cooking needed!

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Çiğ köfte (also spelled chi kofte or chee kufta) is a traditional dish from Turkish and Kurdish cuisines. It was originally made with raw meat, bulgur, and spices. But today, most versions are vegan, made only with fine bulgur and bold flavors like isot pepper (Urfa biber).

This change became popular as people became more cautious about eating raw meat, but some still debate if it’s “real” cigkofte without the meat!

Trust us, the meatless version is packed with flavor. Try it and decide for yourself!

Cig kofte is especially famous in Şanlıurfa, a city in southeastern Turkey often considered the birthplace of cig kofte, but nowadays you can find it in street stalls and shops all across the country.
We usually enjoy it in lettuce leaves with a squeeze of lemon or wrapped in lavash with herbs.

How To Make Cig Kofte:
Ingredients:

3 cups fine bulgur (yellow or brown)
1 cup fresh tomato puree
2 tablespoons tomato paste (domates salçası)
1 tablespoon pepper paste (biber salçası)
2 medium onions, very finely chopped or grated
4 cloves garlic, grated or mashed
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon sumac
1 teaspoon allspice
1 cup water
4 tablespoons isot pepper (Urfa biber)
1 tablespoon red pepper flakes (pul biber)
100 ml olive oil
2 tablespoons pomegranate molasses
1 lemon
1 teaspoon salt
¼ cup very finely chopped parsley
To serve:
Lettuce leaves, extra lemon wedges, and optionally fresh herbs (like mint and parsley)

Instructions:
In a large tray, combine fine bulgur, tomato puree, tomato paste, pepper paste, finely chopped onion, grated garlic, black pepper, cumin, sumac, allspice, and water. Knead the mixture well for about 2 minutes.
In a small bowl, mix together isot pepper, red pepper flakes, and olive oil. Pour this over the bulgur mixture and knead until the bulgur softens a bit — about 10 minutes, pressing and folding the mixture with your hands.
Add pomegranate molasses, freshly squeezed lemon juice, and salt. Keep kneading until the bulgur is no longer crunchy. This may take up to 40 minutes, so be patient. The mixture should become sticky and paste-like.
Add in the finely chopped parsley and mix well. Taste and adjust the salt if needed.
Take a small amount (about 1–2 tablespoons) of the mixture and shape it into an oval, leaving finger marks on top. Wet your fingers or wear gloves to prevent sticking. Repeat until all the mixture is shaped.
Serve with lettuce leaves, fresh herbs (like mint and parsley), and lemon wedges.

Note: Don’t skip isot pepper (Urfa biber)! It gives cig kofte its deep, smoky, and slightly spicy flavor. You can find it in many online spice shops.

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