This meze dish (appetizer)is popular  all over Turkey . Originated in South  eastern Turkey.  Traditionally made with lamb or beef steak.  Well minced meat and   very hot  red pepper flakes.

This is  vegetarian version. With the right combination of  spices these kofteh are truly delicious!

It does not need cooking. It’s traditionally a dish made by men, who share the work of kneading the mixture for 20 minutes. It’s a test of strength and masculinity…

But the food processor knead the mixture for us in a few minutes…

Turkey is on  ancient silk rod. The kervans men, in order to be safe from enemies, did not use  fire, and prepared the food raw.   This recipe  is very, very old  and ; there are many, many  uncooked recipes like this in the Anatolian cuisine .

There are many small shops that sell only ‘CIG KOFTE’ on the streets of the cities.

Paprika is very important in South East Turkey. The families dried hundreds of kilos of red peppers to make paprika.

Paprika has wide -ranging  strength from sweet and piquant to dynamite hot. It’s found in powdered from (kirmizi biber) and crushed flakes (pul biber), rubbed in oil to preserve taste and freshness. Pastes  are also  available and can be firey, so use with caution!

I allways prepare  it with sweet red pepper flakes and serve hot red pepper flakes on the side.

Put hot pepper flakes in small bowll add a little water and mix serve on the side.

INGREDIENTS for  5-6

2 cups fine bulgur

2 slices  bread,  soak   in 1/2 cup water

2 table spoons  red pepper  flakes

1 tea spoon hot red pepper flakes

2-3 tomateos , grated

1teaspoon salt

1teaspoon graund  cumin

1large onion, grated

5-6 green oinons , chopped

1cup parsley, chopped

1cup mint, chopped

Romaine lettuce leaves , mint and lemon slices  .

1/2 cup walnuts , chopped

1/2 cup cold water

METHOD

Combine bulgur, bread tomatoes , salt, pepper flakes, onion  and cumin. Knead together ,dip ypur hands accasionally into   water and kenad the mixture until the bulgur soft and well blended, for 20-25 munites.

Add green onions, parsley, mint  walnuts  continue kneading for 5 munites.

Keeping your hands wet,  take from  the  mixture   into small egg -sized patties  and squeeze . Arrange on lettuce leaves on a servig dish. Serve with Romaine lettuce  lemon and mint, parsley.

METHOD  2

U se a food processor  to knead  .. Put , bread, bulgur ,cumin,salt. tomatoes. onion , half of walnuts  and mix for 4-5 munites use spatula mix  and start the processor again. Take the mixture in a big bowl , Add green onions and walnuts, parsley, mint and knead for a few munites.

Keeping your hands wet and   take from the mixture into small egg -sized patties and serve with lettuce leaves , and lemon vedges.

To eat, squeeze lemon juice into  the indentations and roll up in crunchy lettuce leaf . or a piece of flat bread.  ENJOY!

AFIYET OLSUN!