Cig Kofte

Ingredients:

1 cup fine bulgur
1/2 cup walnuts
2 tablespoons breadcrumbs
2 tablespoons olive oil
1/2 red onion, finely chopped
2 cloves garlic, minced
2 tablespoons isot pepper (or more to taste)
2 tomatoes, finely chopped
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
1/2 teaspoon lemon zest
juice of 1/2 small lemon
1 teaspoon cumin
1 teaspoon paprika
salt, to taste
1 green onion, finely chopped
1/4 cup parsley, finely chopped

In a saucepan, bring 1-1/4 cup water (or vegan beef flavored broth) to a boil. Add the bulgur and some salt, cover and remove from heat. Set aside, folding at least once.

Meanwhile, in a blender, powder the walnuts and breadcrumbs and transfer to a bowl. Add the olive oil, red onion, garlic, isot, tomatoes, tomato paste, pomegranate, lemon zest and juice, cumin, and paprika. Stir in the cooked bulgur.

When mixture is cool enough to handle, knead it for about 5 minutes, adding the salt. The longer it is kneaded, the better the texture will be.

Finally, add the green onion and parsley. Allow mixture to refrigerate for a few hours or overnight to achieve desired consistency and flavor.

Serve with flatbread, romaine lettuce, cucumber, pomegranate molasses, lemon juice, and red chili paste.