Adıyaman meatless raw kofte
Ingredients
- 1,000 gBulgur
- 500 gWater
- 200 gTomato paste
- 50 gPepper paste
- 100 gOnion
- 30 gGarlic
- 200 gRed pepper flakes
- 300 gTomato
- 100 gWalnut
- 15 gSalt
- 50 gPomegranate molasses
- 92.1 gSunflower oil
- 60 gParsley
- 1 gCloves
- 1 gGround ginger
- 1 gGround cinnamon
- 0.5 gGalangal
- 1 gGround cumin
- 1 gGround black pepper
- 1.5 gGround allspice
- 0.1 gNutmeg
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Bulgur37%
- Water18%
- Tomato11%
- Red pepper flakes7%
- Tomato paste7%
- Onion 4%
- Walnut 4%
- Sunflower oil 3%
- Parsley 2%
- Pepper paste 2%
- Pomegranate molasses 2%
- Garlic 1%
- Salt 1%
- Ground allspice 0%
- Cloves 0%
- Ground black pepper 0%
- Ground cinnamon 0%
- Ground cumin 0%
- Ground ginger 0%
- Galangal 0%
- Nutmeg 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the bulgur in a wide basin.
In a separate bowl, mix the tomato and pepper pastes, grated onion, crushed garlic, isot pepper, crushed walnuts, salt, cloves, ginger, cinnamon, galangal, cumin, black pepper, allspice and nutmeg.
Tip this mixture over the bulgur, add the water and knead for about half an hour, until the paste is smooth and the bulgur is soft.
30 minAdd the pomegranate molasses and the grated tomato and keep kneading.
Finally add the oil and the finely chopped parsley and knead for 2 more minutes.
2 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 366 (Adıyaman Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026