Meatless Cig Kofte with Pomegranate Molasses and Walnuts

What you need

• 200 g (1 1/4 cups) fine bulgur
• 220 ml (scant 1 cup) boiling water
• 1 onion, small, finely chopped
• 3 tbsp olive oil
• 3 tbsp tomato paste
• 2 tbsp hot pepper paste, or more tomato paste
• 2 tbsp Aleppo pepper
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp pomegranate molasses, plus extra for serving
• 40 g (1/3 cup) walnuts, finely chopped
• 4 stalks scallions, thinly sliced
• 1 bunch flat-leaf parsley, finely chopped
• 1 romaine lettuce, small head, leaves separated
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Pour the boiling water over the bulgur in a wide bowl. Cover and leave it for 15 min, until the water is absorbed and the grains are soft.

2. 2

   Heat the olive oil in a small pan over medium heat. Cook the onion until soft and translucent, 5 min.

3. 3

   Add both pastes, stir, and cook for 2 min, then take the pan off the heat and let it cool for 5 min.

4. 4

   Scrape the onion mixture onto the bulgur. Add the Aleppo pepper, cumin, salt and pomegranate molasses.

5. 5

   Knead with damp hands for 8-10 min, pressing hard, until the mixture is smooth, evenly red and holds together when squeezed.

6. 6

   Work in the walnuts, scallions and parsley. Taste and add more salt or Aleppo pepper if needed.

7. 7

   Take a small lump of the mixture and squeeze it in your fist, then press with your fingers to leave a ridged oval shape. Repeat with the rest.

8. 8

   Serve on lettuce leaves with lemon wedges and a little more pomegranate molasses, or roll a few pieces up inside a leaf.

Imported from yemektekeyifvar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.