Raw Spicy Bulgur Balls | Vegetarian Chi/Chee Kofte

 

Easy Meatless Meatball - Çiğ Köfte 

Turkish Meatless Raw Meatball (Etsiz Çiğ Köfte) Recipe

Everywhere you turn in Anatolia (Turkey) there is something delicious to eat, including street food such as bread rings covered in sesame seeds (Turkish Simit / Bagel); deep fried mussels with garlic rich sauce; pastries in syrup; roasted chestnuts, divine milky deserts and delicious chewy ice creams etc. Also, Anatolian (Turkish) Cuisine is well known for its Appetizers or side dishes called in Turkish "Meze/Mezze". Turkish raw meatball or meatless raw meatball "Çiğ Köfte" is one of the famous appetizers in Anatolian (Turkish) Cuisine. It is very popular street food and you can find Turkish raw meatball or meatless raw meatball (Çiğ Köfte) at every corner of the Anatolia.

"Çiğ Köfte", in English "Raw Meatballs", in Turkish "Çiğ Köfte, its pronunciation: Chi Kofta or Chee Kofta", has been in Anatolian (Turkish) cuisine for more than three thousand of years. 

Turkish Meatless Raw Meatball (Çiğ Köfte)

What is Raw Meatballs!

Turkish Raw Meatball (Çiğ köfte) is very popular throughout the country and especially very famous in Turkey’s South East region and in "Urfa city", where plants for isot (very hot pepper) is grown. In the last couple of years, Turkish Raw Meatball (Çiğ köfte) turned into a vegan treat and many small shops all around the Anatolia (Turkey) have opened serving this spicy treat as street food and takeaway in wraps. Also, Turkish Raw Meatball (Çiğ köfte) is very popular in Europe and UK too.

Çiğ köfte or Chi kofta / Chee kofta is traditionally a meatball made from raw ground lamb (or beef, chicken) but in today's culture is most often composed of cracked wheat (bulgur) and tomato paste with lots of spices. Usually served on lettuce leaves or Turkish flat bread (lavash) with lemon juice, it is a spicy, crispy, and refreshing consumable with diverse recipes from region to region. Sometimes made with raw beef, chicken, or lamb, most street seller in cities of Turkey are serving vegetarian style made from boiled wheat grains.

Story of Raw Meatballs (Çiğ Köfte)

According to historians; raw meatball (Çiğ Köfte) is one of the ancient food variety of Mesopotamian region. Its history traces back to King Nimrod who is a biblical figure that known as the "Mighty one in the earth" and "Mighty hunter before the Lord" and the great grandson of Noah. It has been in Anatolian (Turkish) cuisine for more than three thousand of years.

The story of çiğ köfte: in the time of Prophet Abraham, in the Urfa city in sauthern Anatolia (Turkey), lived king Nimrod who had all the available firewood collected to erect a giant execution pyre for Abraham. The local people, lacking fuel, proceeded to mash their venison into a paste and mix it with different spices to make it palatable. 

Etsiz Çiğköfte Tarifi

How to Make Turkish Meatless Raw Meatball (Etsiz Çiğ Köfte)

Traditionally Turkish raw meatballs (Çiğ Köfte) is prepared with raw ground meat (or beef, lamb and chicken), cooking while kneaded by hand with many different spices and cracked wheat (bulgur) for a very long time (about 1-2 hours), requiring lots of hand and elbow power. In today, vegetarian version, meatless raw meatball (Etsiz Çiğ Köfte), is more popular and consumed than the raw meatball in Anatolia (Turkey). It is made from boiled wheat grains with tomato paste and different spices.

In this post, we are going to share Turkish Meatless Raw Matball (Etsiz Çiğ Köfte) Recipe with you. This recipe is really less expensive and effortless, as there is no meat involved and almost no kneading (or less kneading). Actually, you can prepare Turkish Meatless Raw Matball (Etsiz Çiğ Köfte) Recipe with two ways. In fact, first way is used mostly for "Turkish Raw Meatball (Çiğ köfte)" but if you want you can use it for the meatless raw meatball as well. 

1. Way: 

This way is known as traditional methot and is mostly prefered for the version of Turkish raw meatball. In this post, we used this way for the preparation of Turkish Meatless Raw Matball (Etsiz Çiğ Köfte) Recipe. In this way, you will only need a large bowl. Because You can prepare these balls with all ingredients in this bowl.

Peel the onion and the garlic cloves and chop them very finely or grate them. Then, squeeze out the excess water and discard. Using a colander and pressing down with the back of a spoon will make this task easier for you (or put it in a cheesecloth and squeeze out the excess water and use the remaining onions). Then, put the cracked wheat (bulgur) in a pot and pour warm water on top to cover. Let the cracked wheat (bulgur) settle and drain the excess water. Set aside to dry for a while. Then, put the isot (substitute with sumac if it is not available in your kitchen) and the red pepper flakes in a small bowl, cover with warm water and set aside. Then, add the stale bread (or bread crumble), all the other spices listed in the ingredients, the tomato and the hot pepper paste into the bowl. Drain the excess water in the red pepper flakes and isot mixture and add to the bowl. Then, mix all of them well. Then add the drained onion/garlic mixture, the cracked wheat (bulgur) and the olive oil into the bowl and knead it (add a couple of ice cubes into mixture while kneading). The mixture will obtain a dough-like texture and knead the mixture until the ice cubes melting or knead it for about 1-2 hours. Meanwhile, chop the walnuts, parsley and green onions very finely and add to the dough. Knead the dough until the parsley, green onions and the walnuts are well mixing (this way is requiring lots of hand and elbow power, because it is cooking while kneaded by hand with many different spices and cracked wheat (bulgur) for a very long time). Meanwhile, Prepare a bowl with drinking water and a pinch of salt. Wet your hands while kneading if necessary as the dough will be sticky and will get dry in time. Set the dough aside for about 10-15 minutes. Then knead for an additional 2-3 minutes. Make small balls and serve on a bed of rinsed lettuce leaves or flat bread (lavash - tortilla) with lemon wedges. You can make any shape, but to make the traditional shape take walnut-sized pieces, make an oval egg-sized shape and squeeze gently in your palm to create the finger marks. Then, keep it in the fridge.

2. Way:

This way is really very simple, effortless and easy way. In this way you will need a food processor (or blender) to prepare these spicy vegatarian meat balls easily. If you have a small one -there is no problem- it will be ok, you can prepare these balls in batches. Bye the way, make sure to stop your food processor from time to time to clean its blades, as the meat ball dough might get very sticky. If the consistency is too stiff, -Dont worry!- you can add some more olive oil. You can also adjust the level of spices according to your taste. Then, put your cracked wheat (bulgur) in a pot and pour warm water on top to cover. Let the cracked wheat (bulgur) settle and drain the excess water. Set aside to dry. Then, put the isot (substitute with sumac if it is not available in your kitchen) and the red pepper flakes in a small bowl, cover with warm water and set aside. Meanwhile, peel the onion and the garlic cloves. Use a food processor to completely chop and turn into a mash. Squeeze out the excess water and discard. For this process; use a colander and press down with the back of a spoon will make this task easier (or put it in a cheesecloth and squeeze out the excess water and use the remaining onions). Then, add the stale bread (bread crumble), all the other spices listed in the ingredients, the tomato and the hot pepper paste into the food processor. Drain the excess water in the red pepper flakes and isot mixture and add to the food processor. Run your machine until everything is well blended. Then add the drained onion/garlic mixture, the cracked wheat (bulgur) and the olive oil into the food processor and run it again. Your mixture will obtain a dough-like texture. Move this dough into a mixing bowl. Now that the food processor is empty and first chop the parsley and green onions and add to the dough.Then chop the walnuts very finely and add to the dough and knead the dough until the parsley, green onions and the walnuts are well blended. Meanwhile, prepare a bowl with drinking water and a pinch of salt. Wet your hands while kneading if necessary as the dough will be sticky and will get dry in time. Set the meatball dough aside for about 10-15 minutes. Then knead for an additional 2-3 minutes. Then, make small balls and serve on a bed of rinsed lettuce leaves with lemon wedges. Bye the way, Any shape you can do, but to make the traditional shape take walnut-sized pieces, make an oval egg-sized shape and squeeze gently in your palm to create the finger marks. Then, keep it in the fridge.

How to get rid of the onion water (important process)?

Do not forget to squeeze and discard the excess water of your onions, this really makes a big difference in the result. To do this grate or use the food processor to the onions and then put the onion in a cheesecloth and squeeze out the excess water and use the remaining onions. An easier way is to put the onions in a colander and press down to let the excess water drip down under the calendar. Whichever method you use, make sure to get rid of the bitter onion taste by getting rid of the excess water.

What is Isot and Sumac (in this recipe, we used sumac)?

The spices that are in the ingredients list are generally common ones, except isot. Bye the way, we have not been able to find just the isot and replaced it with an equal amount of sumac. But, isot and sumac are very common ingredients for a variety of Turkish recipes and can substitute each other to some extent. Isot is the name of a pepper plant grown in Eastern Turkey (mostly in Urfa city), the spice is the dried version of this pepper. Sumac is dried and ground sumac, which is also a plant but a different one. Sumac taste is acidic and lemony, whereas Isot taste is more like a smoky flavor.

How to serve spicy vegan balls?

You should eat these vegetarian spicy meat balls as a side dish, they are not like a main course to eat plenty. 2-3 meatballs per person will be reasonable. Serve with lemon wedges and fresh lettuce or Turkish flat bread (lavash - tortilla).

Ingredients: Fine cracked wheat (fine bulgur)

Ingredients: you can use isot (hot pepper) or sumac

Ingredients: 2 normal size onions, chopped or grated

Ingredients: garlic, tomato and hot pepper paste, 
and walnuts

Ingredients: steal bread or bread crumbs, dried mint flakes 
Cinamon and allspice 

Ingredients: ground black pepper, red pepper flakes, 
Thyme, cumin and pomegranate syrup 

Ingredients: olive oil and honey

Ingredients: you need a large mixing bowl and food processor 

Put the cracked wheat (bulgur) in a pot and pour warm
water over it and set aside for a while

Then put isot or sumac and red pepper flakes in a pot
and pour warm water over it and set aside

Chop the onions very finely or grate them or
use food processor . Then discard the water of onions.

Then chop or grate the cloves of garlic

Mix all ingredients into bowl and then add tomato
and hot pepper paste and knead or use food processor

Add couple of ice cubes into mixture, while kneading.
And knead it until the ice cubes are mekted

Then add chopped walnuts into meatball mixture

If you want you can use ground walnuts.

Then add honey into mixture and keep kneading.

Chop parsley and green onions very finely

Then add chopped parsley and green onions and keep kneading 

Then add olive oil and keep kneading

Then add pomegranate syrup and keep kneading

Then you can make any shape and keep it
into fridge for a while  

It is served with the wedges of lemon

It is served with lettuce leaves or Turkish flat bread 
(Lavash - Tortilla)

Turkish Ayran or a cup of hot tea goes well with it

Recipe for Turkish Meatless Raw Meatball (Etsiz Çiğ Köfte)

We prepare this meatless raw meatball alot during the year. Turkish cold salted yogurt beverage (ayran) or a cup of hot Turkish tea goes well it. 

Here it is our "Turkish Meatless Raw Meatball (Etsiz Çiğ Köfte)'s Recipe";

Very good family favourite;

Serve: 4-6 servings, Preparation Time: 1. Way: 1-2 hours, 2. Way: 20 minutes, Cooking Time: No cooking time, Course: Appetizer, Vegetarian, Calories:150 kcal, Cuisine: Mediterranean & Anatolian Cuisines,

Ingredients:

• 1 Cup of fine cracked wheat - Bulgur (nearly 150 gr),
• 1 Tablespoon red pepper flakes,
• 1 Tablespoon ground black pepper,
• 1 Tablespoon isot or sumac, (in this recipe, we used sumac),
• 1/2 Teaspoon ground cinnamon,
• 1/2 Teaspoon cumin,
• 1/2 Teaspoon thyme,
• 1/2 Teaspoon dry mint flakes,
• 1/2 Teaspoon allspice,
• 1/2 Teaspoon salt,
• 2 Slices stale white bread with crusts or bread crumbs,
• 2 Onions, choped finely or grated, (you should discard the water of onions),
• 2-3 Garlic cloves, chopped finely or grated,
• 3-4 Tablespoons Pomegranate syrup,
• 2 Tablespoons tomato paste
• 1 Tablespoon hot pepper paste
• 3 Tablespoon olive oil
• 100 gr Walnuts, chopped finely (or use ground walnuts),
• 1/2 Bunch parsley and green onion, well chopped,
• 1-2 Tablespoons honey,  
• Couple of ice cubes,

Preparation:

1. First of all, put your all ingredients on your work surface. Then, put the cracked wheat (bulgur) in a pot and pour warm water on top to cover. Let it settle and drain the excess water. Set aside to dry. 
2. Then, put the isot (or sumac) and the red pepper flakes in a small bowl, cover with warm water and set aside for a while. 
3. Then, peel the onions and the garlic cloves. Use a food processor to completely chop (or grate them or chop them finely) and turn into a mash. Squeeze out the excess water and discard. Using a colander and pressing down with the back of a spoon will make this task easier (or put it in a cheesecloth and squeeze out the excess water and use the remaining onions). 
4. Then, add the stale bread (bread crumbs), all the other spices listed in the ingredients, the pomegranate syrup, the honey, the tomato paste and the hot pepper paste into the food processor or mixing bowl. Then, drain the excess water in the red pepper flakes and isot mixture and add to the meatball mixture. Then, knead the meatball mixture by your hands. This way is requiring lots of hand and elbow power, because it is cooking while kneaded by hand with many different spices and cracked wheat (bulgur) for a very long time. Generally our husbands knead it. On the other hand, if you want, you can run the food processor until everything is well blended. Bye the way, don't forget to add couple of ice cubes into mixture. You should knead the meatball mixture until the ice cubes melting. 
5. Then add the drained onion/garlic mixture, the bulgur and the olive oil into the mixing bowl and keep kneading or put them into the food processor and run it again. The mixture will obtain a dough-like texture. If you use food processor, move this dough into a mixing bowl. If not, keep kneading the mixture. All ingredients should be mix well. 
6. Lastly, chop the walnuts, parsley, green onions finely and add to the dough. Then, knead the dough until the parsley and the walnuts are well blended. Meanwhile, prepare a bowl with drinking water and a pinch of salt. Then, wet your hands while kneading if necessary as the dough will be sticky and will get dry in time. Then, set the dough aside for 10-15 minutes. Then knead for an additional 2-3 minutes and make small balls. You can make any shape, but to make the traditional shape take walnut-sized pieces, make an oval egg-sized shape and squeeze gently in your palm to create the finger marks. Then keep it in the frige. 
7. Serve on a bed of rinsed lettuce leaves or Turkish flat bread (lavash - tortilla) with lemon wedges.

Enjoy!

Turkish Meatless Raw Meatball Recipe

Please let us know how this "Turkish Meatless Raw Meatball (Etsiz Çiğ Köfte) Recipe" turns out for you in the comments. We are always so eager to hear from you.

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