Turkish · Lunch
Spiced Bulgur & Walnut Patties
Cig Kofte
Modern Sanliurfa fine bulgur kneaded with tomato paste, pepper paste, walnuts, and warm spices into deep-flavoured patties, served on lettuce with pomegranate molasses and a squeeze of lemon.
$
25 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
14gProtein
28gFat
52gCarbs
4gSugar
8gFiber
780mgSodium
62mgChol
Goes well with
Off-dry Mosel RieslingOff-dry Mosel Riesling — A crisp, dry wh...
local
Salgam SuyuSalgam Suyu — A refreshing pairing for t...
international
Instructions
1
Prep
Pour hot water over bulgur, cover, rest 10 minutes until softened. Grate onion and squeeze dry, mince garlic, finely chop walnuts and herbs. Tear lettuce leaves, cut lemon into wedges.
2
Build
Off heat, knead softened bulgur with biber salcasi, tomato paste, onion, garlic, walnuts, pul biber, cumin, pepper, salt, half the molasses, and half the herbs by hand 8 minutes until dark and tacky.
3
Plate
Wet hands and shape mixture into 16 small ovals. Lay lettuce on plates, set kofte across, scatter remaining herbs, drizzle olive oil and remaining molasses. Serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) fine bulgur
- 2 tbsp biber salcasi hot pepper paste
- 2 tbsp tomato paste
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 60g (2.1 oz) walnut pieces
- 2 tsp pul biber Aleppo flakes
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 2 tbsp pomegranate molasses
- 20g (large handful) flat-leaf parsley
- 10g (large handful) fresh mint
- 300g (10.6 oz) butter lettuce
- 1 lemon
- 40ml (2.7 tbsp) extra-virgin olive oil
- 300ml (1 1/4 cup) hot water