You want to taste the crunchy texture of meatless meatballs. Or maybe you’ve run out of protein options and need to eat dinner. Or maybe you’ve invited friends who don’t eat animal products, and they might want something that tastes like it’s sold on a street corner in Istanbul.
Vegan potato cigkofte is the answer to this.
It’s not just a substitute. It is a dish with its own characteristics. It has the texture of high-quality bulgur wheat and boiled potatoes. Its taste comes from a special mixture of spices, fresh herbs and pomegranate syrup or sumac. It’s very simple. Quick to prepare. No expensive ingredients, but it is based on technology.
Here’s how to do it right.
Required materials
Accuracy is key here. Not because you’re baking a soufflé, but because the ratio of liquid to dry ingredients determines whether the mixture sticks together or falls apart.
Basic:
* 4 cups of good quality bulgur (often called “koftelik” in Turkish markets)
2 cups of hot water (boiling is effective)
3 medium-sized potatoes, peeled and cooked until soft
The Aromatics:
*1 medium-sized onion, grated
* 7-8 garlic cloves (crushed or chopped)
* A isot handful of chopped fresh parsley
Taste Profile:
* 2 tablespoons of tomato puree
* 2 Tbsp Urfa or Antep pepper flakes (isot ) – This is key to creating a smoky, mild spiciness.
* 1 tablespoon crushed red chili flakes (pul biber )
1 tsp cumin
* 1 teaspoon new baharat (a Turkish spice mixture that usually contains cloves, cinnamon and allspice)
* Juice of half a lemon
* 1 tablespoon sumac or pomegranate molasses ( nar ekşisi*) – sour
Fat & Crunch:
1.5 tea-cup measures of extra virgin olive oil (adjust according to the dryness of the bulgur)
A small bowl of chopped walnuts (adds texture and richness)
* A little salt (to taste)
The Method
从干小麦开始。 将干谷物放入一个大搅拌碗中。 将热水倒在它们上面。 搅拌一次。 让它坐下。 它需要吸收液体并软化。 如果你太急了，你的肉丸就会变硬。 如果你浸泡太久，它们就会变成糊状。 找到那个甜蜜点。 通常大约 15 到 20 分钟就足够了。
当干小麦休息时，煮土豆。 剥皮。 将它们放入冷盐水中。 煮沸。 煮至叉子轻松滑入。 将它们完全排干。 热土豆更容易捣碎； 冷的会保持块状。 使用土豆捣碎器或叉子将它们打碎。 不要将它们制成光滑的果泥。 你想要一些质感。
将土豆泥加入软化的小麦中。 这是第一个主要混合阶段。 用你的双手。 手的温暖有助于小麦稍微凝胶化。 K
