Ingredients for burrito with vegan cig kofte made from bulgur wheat, with salad with pomegranate syrup

  • 500 g Fine-grain bulgur wheat
  • 2 Sweet potatoes
  • 1 Large onion
  • 4 Cloves of garlic
  • 2 Tomatoes, cut into small cubes
  • 200 g Capsicum paste
  • 3 tsp Fleur de sel (Khoisan fleur de sel)
  • 2 tsp Paprika
  • 1 tbsp Seasoning (Amanprana ORAC Botanico mix, spicy)
  • 1-2 Small chillies, finely chopped
  • 1 tsp Cumin
  • 4 tbsp Olive oil (Amanprana Hermanos Catalan)
  • 3 Young spring onions
  • 1 bunch Flat leaf parsley
  • 30 g Fresh mint
  • 4 tbsp Pomegranate syrup (NB: Not always vegan)
  • 12 Burritos or dürüm wraps
For the salad
  • 1 Iceberg lettuce
  • 1 bunch Flat leaf parsley
  • 6 Mint leaves
  • 3 Spring onions
  • 1 Lemon, the juice of
  • A few drops Pomegranate syrup

Preparation of burrito with vegan cig kofte made from bulgur wheat, with salad with pomegranate syrup

Peel and cube the sweet potatoes. Boil until soft, drain, and set aside to cool. Put about 500 mL water in a kettle, heat to around 70°C, then set aside. Place the bulgur wheat in a large bowl. Add the finely-chopped onion and garlic, all of the seasoning, the capsicum paste and the olive oil. Use your hands to knead it all together. Every now and then add a splash of hot water, then keep kneading. The mixture should be easy to pass through your fingers without being either too liquid and squishy or too dry and crumbly. After about 15-20 minutes add the finely-chopped tomatoes and continue to knead. Mash the sweet potatoes with a fork and add. Continue to knead for a further 25 minutes or more. It's well worth the effort, as you will see. After 60 minutes, try a little of the mixture and see whether the bulgur wheat has softened. If the bulgur wheat is still too hard, continue kneading until the mixture reaches the desired consistency. Add the parsley, spring onions, finely-chopped mint and pomegranate syrup. Mix well, cover with cling film and leave to rest and soak for about an hour. After this time, knead the mixture again. Then, with wet hands, shape the mixture into small balls - the cig kofte.

Serving the cig kofte: delicious on a burrito or dürüm wrap

Arrange the balls on a wrap or burrito and sprinkle with a couple of drops of pomegranate syrup and a generous amount of lemon juice. Arrange a large lettuce leaf, some chopped spring onion and fresh mint leaves on top. Roll up and serve. Enjoy this delicious vegan cig kofte!

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Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.