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Turkish Spoon Salad (Gavurdağı Salatası) Recipe

  Gavurdagi Salad How to Make Turkish Gavurdagi Salad (Gavurdağı Salatası)! The Marmara, Aegean and Mediterranean cuisines are very rich in vegetables, fresh herbs, beans and fish. Olive oil is most widely used. There are many different kind of salads in these cuisines and they are consumed alot. Actually, salads are known through out the world and every region (or nation) has their own salads; such as "Ceasar Salad", "Greek Salad", "Tai Cucumber Salad" and "German Cucumber Salad with vinegar" etc. Healthy salad start with a variety of colorful veggies, fruits, beans, and mixed greens.  We, Turks, consume salads in the lunch or dinners alot. Also salads are an important part of the meze (side dish) spread at "Kebab Houses" (BBQ Restaurants) in Turkey. When you go to a kebab restaurant in any city of the Turkey, the waiter brings a salad (such as Gavurdağı Salad, Sepherd salad, Mediterranean Salad etc.) and lavash bread to the table with

Raw Spicy Bulgur Balls | Vegetarian Chi/Chee Kofte

 

Easy Meatless meatball recipe
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. 

Easy recipes
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. 

Çiğķöfte tarifi
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).

Çiğköfte recept
Ingredients: Fine cracked wheat (fine bulgur)



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


Çiğköfte recette
Ingredients: 2 normal size onions, chopped or grated


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


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


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


Çiğköfte malzemeleri
Ingredients: olive oil and honey


İngilizce çiğköfte tarifi
Ingredients: you need a large mixing bowl and food processor 


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


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


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


İngilizce çiğköfte tarifi
Then chop or grate the cloves of garlic


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


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


Çiğköfte recette
Then add chopped walnuts into meatball mixture


İngilizce çiğköfte tarifi
If you want you can use ground walnuts.


İngilizce çiğköfte tarifi
Then add honey into mixture and keep kneading.


İngilizce çiğköfte tarifi
Chop parsley and green onions very finely


İngilizce çiğköfte tarifi
Then add chopped parsley and green onions and keep kneading 


İngilizce çiğköfte tarifi
Then add olive oil and keep kneading


İngilizce çiğköfte tarifi
Then add pomegranate syrup and keep kneading


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


İngilizce çiğköfte tarifi
It is served with the wedges of lemon


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


İngilizce çiğköfte tarifi
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!

İngilizce çiğköfte tarifi
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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Comments

  1. Delicate presentation and dedicated work to present your typical recipe.
    It seems tempting to try it.
    Detailing the ingredients and including the history of this bite makes your Blog an unusual way of gastronomic expression.
    Congratulations.

    ReplyDelete
    Replies
    1. Thank you so much for your comment Dear friend! Foods history and their histories are always attract me. Have a wonderful day.

      Delete
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      Delete
  2. I would love try the traditional raw meatballs! This meatless version looks very yummy too.

    ReplyDelete
    Replies
    1. Dear Angie! Meatless version is better than the meat one. You should try it with lettuce leaves. Thank you for your comment. Have a great day.

      Delete
  3. That looks and sounds totally delicious. Thank you. Sumac we get easily here, but not isot.

    ReplyDelete
    Replies
    1. Thank you so much for your comment der friend! Sometimes we get isot difficulty here either. Have a great day .

      Delete
  4. Thanks for the receipe dear!!

    ReplyDelete
    Replies
    1. Very wellcome Dear friend! Have a wonderful day.

      Delete
  5. The way of cooking is not easy but it's worth because the cooking looks so tasty and it's beautiful.

    ReplyDelete
    Replies
    1. Thank you so much for your comment Dear friend! Its preparation takes time but its taste amazing. Have a wonderful day.

      Delete
  6. I love vegetarian patties! Why is pomegranate juice added in it? I like the fact that it is all tied up by tomato paste, no eggs. Meze is my favourite part of the meal, I don't care for the rest, just give me vegetarian meze :)

    ReplyDelete
    Replies
    1. I know you are a vegetarian and this dish is perfect option for you Dear friend! We use pomegranate syrup alot (for salads, Side dishes). Its taste is really different. You should try it. It is also very healthy. Thank you for your comment.

      Delete
  7. I have never tried such dishes! Very interesting!

    ReplyDelete
    Replies
    1. Thank you for your comment Dear Elena! You should try it, i am sure you like it. Have a wonderful day.

      Delete
  8. An interesting new recipe! And what a history this dish has!
    Thank you for the recipe. I wish you a wonderful week!

    ReplyDelete
    Replies
    1. Dear Diana! This dish is very old and historical one. We prepare it alot. Thank you for your comment. Have a wonderful day.

      Delete
  9. Wow! Looks amazing. Thanks so much!

    ReplyDelete
    Replies
    1. Very wellcome Dear Ellie! Thanks för your comment.

      Delete
  10. So great to know about these. I have never heard of it..but if it has walnuts..I'm there!

    ReplyDelete
    Replies
    1. Glad to hear that Dear friend! Walnuts and honey make its taste amazing. Thank you for your comment.

      Delete
  11. I've never had this dish before, but I have had other raw-meat dishes that I've loved. The spices in this one sound so exotic!

    ReplyDelete
    Replies
    1. This is very old and traditional sude dish in our cuisine. We prepare it alot during the year. It is our very common street food here. Thank you for your comment Dear friend.

      Delete
  12. Judging by the recipe is complicated the elaboration, at least for me, but sure the result is excellent, to tell the truth I defend myself very fair in the kitchen and anything out of the ordinary I consider it complicated.
    Thank you very much for your recipe.
    Best regards.

    ReplyDelete
    Replies
    1. Very wellcome Dear friend! Here, mostly women use kitchen but nowadays men use kitchens too. Sometimes they use it more than the women. Thank you so much for your comment Dear friend. Happy day.

      Delete
  13. Oh wow such an unusual dish and method of preparation! But it looks so delish on the lettuce leaf, I'd just have to try it!
    Have a great day!

    ReplyDelete
    Replies
    1. Thank you so much for your comment Dear Yessykan! We prepare this dish alot during the year. Have a great day.

      Delete
  14. This does look delicious, but I would skip the hot pepper. I don't do well with spicy food.

    ReplyDelete
    Replies
    1. Thank you for your comment Dear friend! I see my friend. I think our Isotless (very Hot pepper) raw meatballs are good for you.

      Delete
  15. Delicious Recipe.

    www.paginasempreto.blogspot.com.br

    ReplyDelete
    Replies
    1. Thank you so much for your comment Dear friend. Happy day.

      Delete
  16. This sounds super good, I've never heard of raw bulgur balls before, but the ingredients sound good. I wonder if I would switch honey for maple syrup or another sweetener because I don't eat honey?

    loveiszero.net

    ReplyDelete
    Replies
    1. Ofcourse you can use Maple syrup instead of the honey Dear Tiffany! Thank you so much for your comment. Happy day.

      Delete
  17. Gracias por la receta, es muy diferente. Te mando un beso

    ReplyDelete
  18. Replies
    1. Thank you so much for your commenr dear Christine! Happy day.

      Delete
  19. Receitas típicas de pratos da Turquia, com explicações muito detalhadas e ilustradas com imagens a par e passo.
    Abraço gastronómico.
    Juvenal Nunes

    ReplyDelete
  20. I would love to try the meatless version! I am always on the lookout for good vegetarian options.

    ReplyDelete
    Replies
    1. This recipe is a perfect vegetarian option för you Dear Teresa! Its taste is amazing. You should try it. Thank you for your comment . Have a wonderful day.

      Delete
  21. nunca había visto una receta así, aunque da mucho trabajo, te ha quedado muy bien.

    ReplyDelete
  22. Replies
    1. Thank you so much for your comment Dear friend! Have a wonderful day.

      Delete
  23. This meatless recipe is interesting. Something new to me and I would love to try it. Have a great day.

    ReplyDelete
    Replies
    1. Thank you so much for your comment Dear Nancy! You should try this recipe Dear friend. I am sure that you like it.

      Delete
  24. While I'm not very familiar with Turkish food (yet), that's one of the most exciting and delicious world cuisines to me! And as I've learned from your post, it's versatile too - so many variations of a recipe. Of course I love kofta with meat, but the version with bulgur looks and sounds utterly delicious, too!

    ReplyDelete
    Replies
    1. We are glad to hear that you visit our blogsite Dear friend! Our cuisine is one of the unique cuisines in the world. It is so colorful and so old cuisine. Raw meatball with meat and spices or raw meatless meatballs with spices have been prepared for over thousands years in here. I am sure, when you try it you like it. Thank you for your comment. Have a wonderful day.

      Delete
  25. Replies
    1. I agree with you dear friend! Vegetarian dishes are better. Thank you for your comment. Happy day.

      Delete
  26. That looks amazing and delicious.

    ReplyDelete
    Replies
    1. Thank you do much for your comment dear friend! Have a wonderful day.

      Delete
  27. Your cuisine is so different from mine and I enjoy reading about all the different ways things can be prepared. Your posts are always very informative, detailed and interesting. I love pomegranate so I am going to look for the syrup you mentioned. Have a great day!

    ReplyDelete
    Replies
    1. Thank you so much for your comment dear friend! Our pomegranate syrup is very unique. You can get it from our online groceries. We use pomegranate syrup alot.

      Delete
  28. Thank you for this recipe. I've never made anything like this before. Very interesting. I'd be interested in trying this.

    ReplyDelete
    Replies
    1. Thank you so much for your comment dear Mary! This dish is such a beautiful vegan side dish. We prepare it alot during the year. Glad to hear that you interest this recipe. Happy day.

      Delete
  29. Replies
    1. Thank you so much for your comment Dear friend! Happy day.

      Delete
  30. Bardzo chętnie zapoznaję się z Waszą kuchnią. Bardzo różni się od naszej polskiej. Z przyjemnością spróbowałabym Waszych klopsików. Dziękuję za bardzo szczegółowy przepis. Pozdrawiam cieplutko ☀️

    ReplyDelete
  31. Replies
    1. Thamks for your comnent dear friend! Greetings.

      Delete
  32. Hola! tiene una pinta deliciosa. Gracias por la receta. Besos

    ReplyDelete
  33. Saya pikir bakso cuma ada di Indonesia, ternyata ada juga ya di Turki..

    ReplyDelete
  34. Bakso ala Turky? Penasaran nih
    Pasti enak ya

    ReplyDelete
  35. very good! Eating less meat is crucial for a healthy lifestyle. have agreat day! :)

    ReplyDelete
    Replies
    1. Thank you so much for your comment dear friend! Have a wonderful weekend.

      Delete
  36. I've never heard of this before so thank you so much for sharing how to make it and the history behind it - looks like it would be a tasty thing to eat! :)

    Hope you are having a good weekend :) Another rainy day here.

    Away From The Blue

    ReplyDelete
    Replies
    1. Verywellcome dear friend! Thank you for your comment. Have a wonderful day.

      Delete
  37. is it like kebab? in your country the dishes are very unique...it's looks spicy because use hot pepper, right?

    thx for your great recipe, Dear ^^

    ReplyDelete
  38. Yes! This is very spicy side dish. It is not a kebab but we love it very much lime kebab. Thank you for your comment. Have a wonderful day.

    ReplyDelete
  39. I love the look, spices, and idea of this raw meatless recipe. Turkish cooking is always so delicious. I would definitely serve it on a lettuce leaf.

    ReplyDelete
    Replies
    1. Thank you so much for your comment dear friend! We prepare this dish alot. Happy day.

      Delete
  40. Wow it's look delicious, can i Subtitutionn the beef with fish?

    ReplyDelete
    Replies
    1. Dear friend! I have not tried this dish with fish. So that i have no idea about it. We generally use beef, lamb and chicken meat. Also meatless version is better than the all of them. Thank you for your comment. Happy day.

      Delete
  41. You paint such a beautiful and delicious picture of Turkish street food! The bread rings covered in sesame seeds and the pastries in syrup sound especially tempting. What can I say? I love carbs! As for the meatless raw meatballs, I've never heard of them, but they sound amazing. My sister, who's a vegetarian, recently tried an impossible burger for the first time and loved it. I know that that's cooked, but I find all the offerings of this brave new plant world endlessly intriguing! Thanks for sharing. :)

    ReplyDelete
    Replies
    1. Very wellcome dear friwnd! Very glad to hear that you like our last post and you and your sister like our meatless meatball recipe. Thank yiu so much for your comment. Greetings from Turkey. Happy day.

      Delete
  42. Questa deliziosa ricetta la copio subito, adoro queste polpette, grazie!!!!!

    ReplyDelete
  43. Ooh, that sounds interesting! I love to use sumac and walnuts in other meat balls. Would love to try this with other grains, since I can not consume bulgur.

    ReplyDelete
    Replies
    1. Thank you so much for your comment Dear friend! I am not sure to other grains. Because i have not tried this recipe with other grains. Let me know to result, when you try it. Happy day.

      Delete
  44. I've had Lebanese kibbeh and for my taste, I know that I would enjoy your meatless meatball even more. The flavor combination sounds so good.

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    1. Thank you so much fir your comment dear friebd! Also this recipe is really perfect. Try it, you like it, i am sure! Happy day.

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  45. Replies
    1. Thank you so much for your comment Dear friend! Happy day.

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  46. I don't know Turkish cuisine very well, but I don't know if I would be tempted by raw meat. I guess I would choose other specials.

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    1. Dear friend! This recipe 100% vegetarian. You should try it. I am sure you like it. Thank you for your comment.

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  47. This is such a lovely recipe that I would want to try very soon! As always; your detailing of each recipe post is amazing!

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  48. mouth watering��������

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  49. Wah , looks delicious, the recipe is very detailing :)

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  50. Replies
    1. Thanks for your visit and comment dear friend! Yes it is so delicious and we prepare it alot. Happy day.

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  51. the vegeterian version is very interesting. Thanks for the recipe.

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    1. WE prepare this vegan balls alot during the year. Thanks for your nice comment.

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    2. I think some day I will try it too.

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