Materials
60g onion, halved
3 - 4 cloves of garlic, according to taste
80 g tomatoes, halved
3 tbsp sweet red pepper powder
3 ½ - 4 tbsp isot, according to taste
3 tsp sumac
2 tsp cumin
⅛ tsp black pepper
1 ⅛ tsp salt
65 g sweet pepper paste
40 g tomato paste
50g olive oil
15 g oil (e.g. hazelnut or sunflower)
30 g pomegranate syrup
1 ½ tsp lemon juice
2 tsp sugar
220 g water, room temperature
300 g raw meatball fine brown bulgur
½ bunch parsley leaves, finely chopped (see suggestion)
15 - 20 lettuce leaves, to serve
3 - 4 sprigs of mint, to serve
10 - 15 leaves of arugula, to serve
pomegranate syrup, to serve
1 - 2 lemons, to serve
Preparation
Put onion, garlic, tomato, sweet paprika powder, isot, sumac, cumin, black pepper, salt, pepper paste, tomato paste, olive oil, vegetable oil, pomegranate syrup, lemon juice, sugar and water in the mixing bowl and mix 8 sec/speed 8. Scrape the sides and lid of the mixing bowl with a spatula.
Add the bulgur to the mixing bowl and mix for 20 min//speed 4. Transfer the mixture to a large plate, press down until it is no thicker than 2 fingers. Cover with cling film and chill in the fridge for approximately 30 minutes.
Put the cooled çiğ köfte mixture in a large bowl, check the spices and salt, add the parsley and knead. Break off 20g pieces and shape them by squeezing them in your palm. Serve with lettuce, mint, arugula, pomegranate syrup and lemon.