Watch Keto Turkish Raw Meatball Recipe Video
Here is a Turkish raw meatball recipe. This recipe is both vegan and ketogenic. Its ingredients are slightly different from the classic Cig Kofte of Turkish cuisine. But the taste…
It’s hard to describe this flavor without trying it.
Both Vegan and Keto Turkish Raw Meatball Recipe
This recipe is one of the addictive ones that the extremely delicious Turkish cuisine has given us. Let us warn you from the beginning not to get angry with us when you want to have it every day.
If you have tried or seen the traditional version of this before, you know that it is a recipe that is kneaded for a long time, requires skill, and cannot be made easily by everyone.
One of the most popular recipes in the South East of Turkey, cig kofte is originally a recipe made and served as meat cig kofte. But can’t we make a more affordable, vegan, and keto-friendly version at home?
Frankly, it could be even better than the original.
Now let’s look at the ingredients needed to make these keto, vegan raw meatballs.
Ingredients for Keto Turkish Raw Meatballs Recipe
We’ve got a few simple and easy-to-find ingredients you need to create this recipe.
0.5 pounds of cauliflower (a little less than ½ cup)
1 small-size onion
1 tablespoon of olive oil
1 tbsp lemon juice
2 tbsp pomegranate syrup
1 tbsp tomato paste
1 tbsp pepper paste
2 handfuls of parsley
2 cloves of garlic
2 stalks of scallion
2 tbsp ground red pepper
2 tbsp cumin
Salt to taste
Keto Turkish Raw Meatball Recipe
If you’re ready to make this perfect food, let’s meet in the kitchen. Below you can find all the details on how to do it step by step. And you will find the calorie values and tricks of the recipe at the bottom of the article. Good luck
Net Carb: 10g
Total Fat: 10g
First, take as much as you will use from the whole cauliflower and wash it. After making sure that it is thoroughly washed, drain and dry thoroughly.
Get a big bowl. Separate the flowers and put them in the bowl.
Put the cauliflower florets one by one in the food processor.
Run it until it is the size of grains of sand.
Now our next goal is to lose all the water from the cauliflower that has become grains of sand. For this, get a large pan and roast the cauliflower slowly over medium heat.
Try not to roast for long periods. Do not let its color change. Roast it until it is completely dry.
Now, put the sufficiently roasted cauliflower back into its bowl and let it cool.
Next, take the onion and try to dice it into the smallest pieces. Then do the same for garlic. Peel them and chop finely.
Bring in another large pan (or you can use the pan you roasted the cauliflower in after washing and drying it).
Add in the onion and garlic. Pour olive oil on them and start sautéing.
Pour pomegranate syrup into it and pour in the lemon juice and continue sautéing.
Continue sautéing until the onions and garlic are caramelized and the water has been absorbed. Then put them on a plate.
When the cauliflower and onion mixtures are cool, it’s time to combine them.
Now you can add the caramelized onion and garlic mixture to the cauliflower pieces. Mix it well.
Gradually add the pepper paste and tomato paste. In this way, you can take precautions before they bring the mixture to a consistency that will make it too wet.
Then add ground red pepper, cumin, and salt. Mix them.
Put the mixture, which sticks together and forms a dough, in a corner and let it sit for 10 minutes. In the meantime, let’s chop the greens.
We left the greens for last. The reason for this is that they all deteriorate quickly and their vitamins are lost.
It is important to pay attention to this in every meal and salad you cook or prepare. To summarize, in all recipes where you will use greens, try to prepare them just before consuming them.
Now finely chop 2 handfuls of parsley. Add to the raw meatball mix. Then bring the scallions and cut them into tiny rings too.
Add the scallions to the mixture and mix it all well. To get a better taste and shape them, put the mixture covered with cling film in the refrigerator and let it sit for 20 minutes.
After 20 minutes, take the mixture out of the refrigerator. Break off pieces that are slightly larger than a walnut and shape them by pressing them lightly with your palm.
Be careful not to press too hard. Continue shaping until the mixture is done.
For a correct presentation, place a few pieces of raw meatballs on one side of your plate. Garnish the other side with lettuce leaves.
Put a few slices of lemon and put the pomegranate syrup in a small saucer.
After combining them all on a plate, put a meatball inside one of the lettuce leaves, squeeze lemon on it and eat the lettuce by wrapping it with the meatball.
To sum up, we have brought you both vegan and ketogenic versions of cig kofte, one of the most popular flavors of Turkish cuisine.
To reach the maximum taste, if you do not have a health problem, we recommend that you use hot flavors more intensely. Bon Appetite!
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