Begin by rinsing the bulgur under cold water. Place it in a large bowl and cover with boiling water, letting it soak for 10-15 minutes until softened. Drain any excess water, fluff with a fork, and allow it to cool slightly. This step ensures the bulgur reaches the right texture to bind the ingredients.

To the softened bulgur, add the finely grated onion, minced garlic, tomato paste, and pepper paste. Use your hands or a wooden spoon to combine the ingredients, ensuring an even mix. This combination forms the flavour base for the dish.

If using raw ground beef, add it to the bulgur mixture now. Knead the mixture by hand for about 10-15 minutes until it becomes smooth and paste like. The bulgur will absorb any juices, and the mixture should hold together well. Note: If making a vegetarian version, omit the meat and proceed with the next steps.

Add the ground cumin, black pepper, paprika, red pepper flakes, and salt to the bowl. Mix thoroughly, kneading for an additional 5-10 minutes to evenly distribute the spices. This extended mixing helps develop a cohesive and flavourful texture.

Pour the olive oil and lemon juice over the mixture, and knead again for a few minutes until the liquid is fully absorbed. The lemon adds brightness, while the olive oil contributes to a smooth, rich texture.

Fold in the finely chopped parsley and green onions, mixing gently to incorporate them without crushing. This adds a fresh, herbal flavour that balances the spices and richness of the bulgur.

Take small portions of the mixture and shape them into oval or oblong patties with your hands, using gentle pressure to create traditional köfte shapes. Arrange each on a serving plate lined with romaine lettuce leaves.

Serve the çiğ köfte garnished with lemon wedges and fresh herbs, such as parsley or mint, for an authentic presentation. To enjoy, encourage guests to wrap each köfte in a lettuce leaf and squeeze fresh lemon over the top. Serve with ayran (a Turkish yogurt drink) for a traditional accompaniment.