Made from fine bulgur kneaded with red pepper paste, this modern çiğ köfte prepared without meat offers an intense, spicy flavor. Wrapped in lettuce leaves and served with lemon-pomegranate molasses, the recipe is one of Southeastern cuisine's indispensable mezes.
Put the fine bulgur in a large bowl and add the red pepper paste and tomato paste; press with your hands so the paste penetrates the bulgur thoroughly.
Add the grated onion, finely chopped green onion and parsley, along with the red pepper flakes and cumin, and knead the mixture for a long time; it should become soft and sticky.
Add the pomegranate molasses, olive oil and salt, knead for a few more minutes, then cover and let rest for 10 minutes so the bulgur fully absorbs the moisture.
Shape the mixture into walnut-sized pieces, wrap them in lettuce leaves, squeeze lemon over them and serve immediately.
Important: While kneading the bulgur, you need to press it by hand for a long time to reach a soft dough-like consistency; a hastily kneaded mixture falls apart. Caution: Adjust the amount of tomato paste and red pepper flakes to your taste — the recipe can be quite spicy. Allergens: bulgur is wheat-based and contains gluten.
Using ice water instead of cold water while kneading the mixture doesn't tire your hand as much and helps keep the meatballs firmer.
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