Authentic Meatless cig Kofte Recipe | Traditional Turkish Raw meatball Bulgur kofta Delight

Welcome to Chef Salim Recipes! In this video, I will show you how to prepare authentic meatless Çiğ Köfte bulgur kofta cig kofte, one of Turkey’s most traditional and beloved dishes. This recipe has a long history dating back to ancient Mesopotamia and is still enjoyed today as a symbol of hospitality, friendship, and sharing.

Originally, Çiğ Köfte was made with raw meat, but over time, especially in modern Turkish cuisine, the meatless version became much more popular. This meatless style is not only healthier but also allows everyone to enjoy it safely at home.

In this step-by-step video, I will prepare nearly 5 kilograms of Çiğ Köfte using fine bulgur, onions, tomatoes, pepper paste, tomato paste, olive oil, spices, herbs, pomegranate molasses, lemon juice, and a secret touch of special vinegar. We will both keep the traditional flavor and make the recipe easier with practical methods.

✨ What you will learn in this video:

The story and history of Çiğ Köfte in Turkish culture

How to prepare the bulgur and balance the sharpness of onions

The right way to use pepper paste and tomato paste

How to knead or grind the mixture for the perfect soft texture

Serving ideas with lavash, lettuce, fresh herbs, and pomegranate molasses

Çiğ Köfte is often enjoyed with lavash wraps, fresh greens, and ayran (a yogurt-based drink). It is a perfect dish for family gatherings, special occasions, or just when you crave authentic Turkish street food at home.

📌 Date of Recording: 2025
📌 Recipe Style: Traditional Turkish – Meatless Raw Bulgur Dish

If you enjoy this recipe, please don’t forget to like, comment, and subscribe to my channel for more authentic Turkish and world cuisine recipes.

Afiyet olsun & Enjoy your meal! #TurkishCuisine #CigKofte #ÇiğKöfte #MeatlessCigKofte #VegetarianCigKofte #VeganCigKofte #TurkishStreetFood #TurkishRecipes #TraditionalTurkishFood #BulgurRecipe #TurkishVegetarianRecipes #TurkishVeganRecipes #AuthenticTurkishCigKofte #RawBulgurDish #HomemadeCigKofte #ChefSalimRecipes #TurkishCooking #MiddleEasternFood #HealthyTurkishFood #TurkishMezze #LavashWrap #TurkishFoodRecipe #TurkishAppetizers #MediterraneanCuisine #EasyTurkishRecipe

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[Music] Hello, welcome to Chef Salem’s recipe channel. Today I will share with you the preparation of a traditional flavor, meatless raw meatballs. But this time we are adding a bit of easiness into the work. We will both preserve the classical method and also share a practical way with you. We will make close to 5 kg of raw meatballs. For this, I am using about 1 and 1/2 kg of fine bular. Brown or white does not matter. Whichever you can find is okay. But be careful. It should not be palaf bular. It must be ku fine bular. Now I added the bular into a large tray. Now it is time for the onions. I am using six medium-sized dry onions. I peel the onions, put them into the mixer, and blend until they become well smooth. [Music] At this stage, our eyes will water. We will cry, but there is nothing to do. Um, they say raw meat cannot be made without tears, right? Uh, but we will not carry this much bitterness into the meatballs because we need to balance that sharp taste of the onion a little. I take the mashed onions into a bowl full of cold water. [Music] Add a little salt. Mix and pour into a strainer. [Music] [Music] Then I wash a few times. I did exactly four times. For me, it was enough. This way, both the bitterness decreases and that heavy smell disappears. [Music] Now it is time for the tomatoes. I take six large tomatoes into the mixer and chop them. [Music] But there is an important point here. Do not wash the tomatoes after chopping because we will add them into the tray together with their juice. That natural tomato juice will both soften the bular and contribute to the flavor of the meatballs. [Music] Now we came to the paste part. First I add hot pepper paste. This paste is made completely from red hot peppers, plain pepper paste, no tomato inside. Its taste is really very nice and quite hot. I add six tablespoons. Speaking of hot, I cannot pass without telling this. I have peppers grown in pots. They are really very hot. One day I wanted to eat them with food. I could only eat half. Then I had to eat a bowl of yogurt. But of course, hotness is in the nature of raw meatballs in that old traditional form. Still nowadays, not everyone can like that much hot. People today say, “Let it be medium level of hotness so they can both eat and enjoy.” If I wanted to make very hot meatballs, I have jalapeno pepper sauce in my hand. I could add that too, but then really nobody could feel comfortable. Now, I add 7 tablespoons of tomato paste. There is an important point here. Use newly opened canned paste. Homemade pastes are generally a little sour. That is why they do not suit raw meatballs much. Factory-made pastes are more neutral in taste, so you can add plenty. I added seven tablespoons, but even if you add 10 tablespoons, it would not spoil the taste. On the contrary, the color and consistency would be more beautiful. Now, we came to one of the most important parts, olive oil. I add two glasses of olive oil. According to the situation, a little more can be added later. This olive oil of mine is also special, completely natural, obtained from the olives of the Aian. Both tasty and healing. Every morning I drink one spoon. I even rub it on my hands. It really feels very good. Now let us move to the spices. I add 1 and 1/2 tbsp of cumin, 1 and 1/2 tbsps of hot chili flakes, 7 and 1/2 tbsp of roasted isot that is special hot chili flakes. I also add a little garlic powder, dried mint, and 3/4 of a tablespoon of salt. We do not forget pomegranate molasses. I add about one glass. I squeezed the juice of three lemons and added that sour balance will be exactly right. Now, let me give you a little secret. Something not in the ingredient list, but a touch that I love very much, a special vinegar. I will add only a little. This vinegar is obtained from exactly 16 different fruits. And I call this abundance vinegar. When I add a little, both flavor and abundance come. By the way, here is the jalapeno sauce I mentioned. I wanted to show it but I am only showing not using. It is so hot that if I add it nobody’s stomach could stand. Let us move to the greens. I finally chop the parsley and add. Then I also chop the fresh onions and take into the tray. By the way, let me make a little reminder for the new viewers coming to my channel. If you are curious about the the kitchen, if you dream of becoming a chef or if you just want to learn to cook good food, you are at the right place. On this channel, I do not only explain kebabs or traditional dishes, but also different recipes from world cuisine in detail. That is why I definitely watch the other videos too because in each recipe I share a little secret. Now, let us come to the kneading stage. Normally, raw meatballs are prepared without water. After the ingredients are added, it is kneaded for about half an hour with arm strength by pressing hard. But today, the amount is a little too much. Therefore, I will benefit from the power of machines. Um, if you have a dough kneading machine, you can also use that. I will use a meat grinder. First, I mix all the ingredients a little and blend them. Then, I put the medium hold apparatus of the meat grinder and pass the mixture five times. I cover it so it does not dry and let it rest. After about half an hour, I will pass it three more times through the machine. This way we will obtain raw meatballs that are both in full consistency and very soft. I completed the kneading process. The best way to understand whether the raw meatballs are ready is to taste. If the bulars do not crunch in your mouth, that is if they are completely softened, the meatballs are now ready to serve. Do not wait too long because raw meatballs are not stored in the fridge. Their best state is fresh eaten at the moment they are made. Now let us move to the serving. Today I will make wraps with thin lavage breads for wrapping. This serving style is really liked very much. I lay enough raw meatballs on the lavage, then add some lettuce and greens. I squeeze lemon on it, drizzle a little pomegranate molasses. I fold the two sides inward and make a nice wrap. Easy to eat. Taste is perfect. With a glass of aon or ice cold cola, the choice is completely yours. If you want to serve on a plate, spread lettuce leaves under. Place the raw meatballs that you shaped by squeezing with your palm on top. Uh, as the final touch, drizzle a little pomegranate molasses. That is all. As you see, with a little effort and the right ingredients, everyone can prepare delicious raw meatballs at home. We both preserved the traditional taste and also made the work a little easier. If you tried this recipe with me, do not forget to write the result in the comments. And of course, do not forget to subscribe to the channel and check out the other recipes. See you in new videos. Enjoy your meal. [Music]