Cig kofte

Method

Pour boiling water over the bulgur wheat and allow to soften for 15 minutes, then drain well. In a large mixing bowl, combine the softened bulgur with minced beef, chopped onions, parsley, mint, walnuts, tomato puree, paprika, cayenne, cumin, black pepper and salt. Mix thoroughly using your hands until the mixture becomes sticky and well combined. Gradually add olive oil and lemon juice whilst kneading until the mixture reaches a firm, dough-like consistency. Dampen your hands with water and shape the mixture into oval or torpedo-shaped patties, about 8 centimetres long. Arrange the cig kofte on a serving platter and serve at room temperature alongside fresh cos lettuce leaves, lemon wedges and additional herbs, allowing diners to wrap each kofte in lettuce if desired.