Muhammara & Ciğ Köfte: When Turkish Traditions Meet Plant-Based Perfection

Merhabalar Arkadaşlarım! (Hello, My Friends!)

Welcome back to another delicious adventure in Turkish cuisine! Before we dive into today’s meze magic, I need to give a shoutout to my wonderful friend Hazar who saved me from continuing to embarrass myself across the internet. Turns out I’ve been spelling “meze” with two z’s like some kind of Mediterranean rebel when it should be meze with just one ‘z’! I’ve updated my previous posts to reflect this correction – thanks for keeping me honest, Hazar! Learning never stops when you’re an expat, does it? 😅

Now that my spelling shame is out in the open (and honestly, what’s an expat blog without a few cultural learning moments that make you want to hide under a döner wrap?), let’s talk about today’s meze magic stars: muhammara and ciğ köfte.

Why These Two Are Summer Meze Superstars

Living here in Ankara, I’ve discovered that meze is genius. These dishes are served cool or at room temperature, which means no sweating over a hot stove when it’s already blazing outside. They’re perfect for lazy summer evenings when you want something delicious without spending hours in a hot kitchen. 

Both muhammara and ciğ köfte happen to be naturally vegan (or easily veganized), which makes this plant-based expat’s heart sing louder than the call to prayer echoing across the city. Plus, they’re perfect for impressing visitors – nothing says “I’m totally adapting to Turkish culture” like whipping up authentic meze that would make even a Turkish mother-in-law proud.

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Muhammara: The Perfect Roasted Red Pepper Dip

Prep Time: 20 minutes | Serves: 4-6 | Difficulty: Easy (easier than explaining why you chose to study in Turkey when it’s 40°C outside)

Muhammara is this incredible roasted red pepper dip from southeastern Turkey that’s smoky, slightly spicy, and absolutely addictive. It’s got layers of flavor that develop as you eat it – sweet from the peppers, nutty from the walnuts, tangy from pomegranate molasses, and just enough heat to keep things interesting.

Ingredients:

• 4 large red bell peppers (or 300g jarred roasted peppers – no judgment here, we’re all busy people)
• 1 cup shelled walnuts
• 2-3 slices day-old bread, crusts removed (Turkish bread works best, but any will do)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes (adjust to your heat tolerance – mine is about as low as my Turkish vocabulary level)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses (this is KEY – don’t skip it!)
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Roast the peppers: If using fresh peppers, char them over an open flame or under the broiler until the skin is blackened all over. Pop them in a bag for 10 minutes to steam, then peel off the skin. (It’s like giving them a spa day before they become delicious.)
2. Toast the walnuts: Lightly toast the walnuts in a dry pan for 3-4 minutes. Your kitchen will smell amazing, and you’ll feel very accomplished.
3. Bread prep: Tear the bread into chunks and pulse in a food processor until you have coarse breadcrumbs. Remove and set aside.
4. The magic happens: In the same food processor, combine roasted peppers, toasted walnuts, garlic, tomato paste, red pepper flakes, cumin, and smoked paprika. Pulse until roughly chopped.
5. Bring it together: Add the breadcrumbs, olive oil, and pomegranate molasses. Process until you have a chunky paste – not completely smooth, but with some texture.
6. Season and chill: Taste and adjust salt, spice, and pomegranate molasses. Let it rest for at least 30 minutes for the flavors to develop.

Serving suggestion: Drizzle with olive oil, sprinkle with fresh parsley, and serve with warm pita or Turkish bread. Perfect for those sunset moments on your balcony!

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Ciğ Köfte: The “Raw Meatball” That’s Actually Vegan

Prep Time: 45 minutes | Serves: 4-6 | Difficulty: Medium (requires some elbow grease – consider it your daily workout)

Here’s where things get interesting. Traditional ciğ köfte (pronounced “chee KOOF-teh) literally means “raw meatballs,” but plot twist – the most common version sold on Turkish streets is already vegan! It’s made with bulgur and spices, kneaded until your arms feel like you’ve been doing Turkish folk dancing for hours.

Ingredients:

• 2 cups fine bulgur (ince bulgur)
• 1/4 cup tomato paste
• 2 tablespoons red pepper paste (biber salçası – essential for authenticity)
• 3 tablespoons olive oil
• 1 large onion, very finely minced
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon (trust me on this one)
• 1/4 cup fresh parsley, finely chopped
• 2-3 green onions, finely chopped
• Hot water as needed

For serving:

• Lettuce leaves
• Fresh herbs (parsley, mint)
• Lemon wedges
• Pickles

Instructions:

1. The foundation: Place bulgur in a large bowl. Mix tomato paste and red pepper paste with 3 tablespoons of hot water until smooth, then pour over bulgur. Add olive oil and mix well.
2. Mix in the flavor base: Fold in minced onion, garlic, and all the spices.
3. The workout begins: Now comes the traditional part – you knead this mixture with your hands for 15-20 minutes. Yes, really. It’s like therapeutic stress relief, especially after a challenging Turkish language class. The bulgur will soften and the mixture will become cohesive. Add small amounts of hot water if it seems too dry.
4. Fresh finishes: Knead in the fresh parsley and green onions during the last few minutes.
5. Rest and shape: Let the mixture rest for 15 minutes, then shape into small oval portions about the size of a walnut.
6. Serve with style: Arrange on lettuce leaves with fresh herbs, lemon wedges, and pickles. Traditionally eaten by wrapping in lettuce leaves with herbs – it’s like nature’s taco!

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Expat Life Lessons from the Kitchen

Making these dishes has taught me that adapting to Turkish goes beyond just learning customs and language. It’s about understanding that food here is about community, patience, and taking time to let flavors develop – much like friendships and language skills.

The kneading process for ciğ köfte has become my meditation practice. There’s something incredibly grounding about working with your hands while the sounds of Ankara drift through your kitchen window – the call to prayer, distant traffic, children playing in the courtyard. It’s a peaceful moment that connects me to this ancient cooking tradition.

Your Meze Adventure Awaits

These recipes are perfect for your next gathering with fellow expats, Turkish friends, or just for treating yourself after surviving another week of Turkish bureaucracy. They keep well in the fridge and actually taste better the next day – kind of like how most of my Turkish language attempts sound better in my head the next morning.

Pro tip for my fellow expats and students: These make excellent meal prep options and keep beautifully in the fridge. Pack some in containers with vegetables for a brain-boosting snack that won’t leave you in a post-junk-food crash during those long study sessions or work days.

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Next week, we’re wrapping up our summer meze magic series with my two absolute favorites: a simple cucumber-tomato salad that’s so refreshing it could cool down an Ankara summer, and zeytinyağlı enginar – tender artichokes braised in olive oil with herbs that practically melt in your mouth. Because apparently, I’m on a mission to turn my kitchen into a Turkish meze restaurant, one Monday at a time.

What’s your favorite Turkish meze discovery? Drop a comment below – I’m always looking for new taste adventures to document in this beautiful, delicious, and occasionally bewildering country I’m learning to call home.

Don’t forget to follow along for more expat adventures, terrible Turkish pronunciation attempts, and plant-based takes on Turkish classics. Because if you’re going to navigate a new culture, you might as well do it with great food and a sense of humor!

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Catch Up on the Meatless Monday: Turkish Meze Magic Series

Week 1: Classic Hummus & Baba Ganoush – Your Gateway to Turkish Meze Glory

Week 2: Spicy Ezme & Dolma – When Heat Meets Herby Perfection

Wishing you delicious discoveries, wonderful friends to share them with, and an amazing summer filled with flavor,

With love from sunny Ankara, 

Tiffles, Stormy, and Smokey 🐾

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