Çiğ Köfte

Method

Place the bulgur wheat in a large bowl and pour over the cold water, allowing it to absorb for 15 minutes until softened. Add the minced onions, tomato paste, red pepper paste, ground walnuts, parsley, mint, spring onions, olive oil, lemon juice, salt, pepper, cumin and paprika to the bulgur. Mix thoroughly with your hands, kneading the mixture for 5-7 minutes until well combined and the ingredients bind together into a paste-like consistency. Wet your hands lightly and shape the mixture into small torpedo-shaped balls, approximately 4 centimetres long, placing them on a serving platter lined with lettuce leaves. Serve immediately at room temperature with lemon wedges on the side, traditionally eaten by wrapping in lettuce leaves.