Here is a Turkish raw meatball recipe that is both vegan and ketogenic. Its ingredients differ slightly from those of the classic Cig Kofte of Turkish cuisine, but the taste…
It’s hard to describe this flavor without trying it.
Vegan and Keto Turkish Raw Meatball Recipe? How So?
This recipe is one of the addictive ones that Turkish cuisine has given us. Let us warn you from the beginning not to get angry with us if you want 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One of the most popular recipes in the South East of Turkey, Cig Kofte is originally made and served as meat cig kofte.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.
Look at the ingredients needed to make these keto, vegan raw meatballs.
Turkish Raw Meatball Recipe (Keto)
Ingredients
- 1/2 lbs. cauliflower
- 1 small onion
- 1 tbsp. of olive oil
- 1 tbsp. lemon juice
- 2 tbsp. pomegranate syrup
- 1 tbsp. tomato paste
- 1 tbsp. pepper paste
- 2 handfuls of parsley
- 2 garlic cloves
- 2 stalks of scallion
- 2 tbsp. ground red pepper
- 2 tbsp. cumin
- Salt to taste
Instructions
- First, take as much cauliflower as you will use from the whole head and wash it thoroughly. Drain and dry it well.
- In a large bowl, separate the cauliflower florets and place them in the bowl.
- Transfer the cauliflower florets one by one to a food processor and pulse until they resemble grains of sand.
- Next, roast the cauliflower slowly in a large pan over medium heat until it becomes scorched. Avoid roasting for too long or letting it change color.
- Once roasted, return the cauliflower to its bowl and let it cool.
- Meanwhile, finely dice the onion and garlic.
- Add the diced onion and garlic in the same pan used for roasting (after washing and drying). Pour olive oil over them and start sautéing.
- Add pomegranate syrup and lemon juice to the onion and garlic mixture and continue sautéing until caramelized and the liquid is absorbed. Then, transfer them to a plate.
- Once both the cauliflower and onion mixtures are cooled, combine them in a large bowl.
- Gradually add pepper and tomato paste to the mixture to prevent it from becoming too wet.
- Then, add ground red pepper, cumin, and salt. Mix well until it forms a dough-like consistency.
- Allow the mixture to sit for 10 minutes while you chop the greens. Finely chop 2 handfuls of parsley and add it to the mixture. Cut the scallions into tiny rings and add them as well. Mix everything thoroughly.
- Cover the mixture with cling film for better taste and shaping and refrigerate for 20 minutes.
- After refrigerating, shape the mixture into meatballs slightly larger than walnuts by gently pressing them with your palm. Avoid pressing too hard. Repeat until all the mixture is used.
Video
Notes
For Serving
For a correct presentation, arrange a few pieces of raw meatballs on one side of your plate and garnish the other side with lettuce leaves. Place a few slices of lemon and a drizzle of pomegranate syrup in a small saucer. Once everything is arranged on the plate, place a meatball inside one of the lettuce leaves, squeeze lemon over it, and enjoy by wrapping the lettuce around the meatball.Nutrition
To sum up, we have brought you both vegan and ketogenic versions of cig kofte, one of the most popular flavors of Turkish cuisine.
If you do not have a health problem, recommend using hot flavors more intensely to achieve the maximum taste Bon Appetite!
References:
See Also:
Traditional Turkish recipes from our family kitchen
Keto-Friendly Turkish Shish Kebab Recipe
Mediterranean Whole Grilled Branzino Recipe
Beyti Recipe (Video)
