What gives raw meatballs (çiğ köfte) their dark color?
The isot, a type of chili pepper, is the main ingredient for that intense color, and the tomato paste also helps to intensify it.
Isot is the main source of the dark color. It's obtained by processing dried red peppers, and its hue can range from red to dark maroon depending on the variety. Oilier, darker varieties produce a deeper color, and the more isot used, the darker the dough becomes. It's best to choose a high-quality, intensely colored isot rather than using excessive amounts, as this results in a more balanced flavor.
Pepper paste and tomato paste also play a role. A darker pepper paste can produce more intense red and burgundy tones. Tomato paste adds red color, but not as dark as the isot alone.
Kneading completes the process. During kneading, the bulgur distributes the isot and other starches evenly, so a mixture that initially appears light can become darker and more homogeneous. Olive oil and pomegranate molasses can also slightly alter the appearance.
The color of the bulgur, the density of the tomato paste, and the type of isot all affect the final result. Therefore, to achieve dark-colored raw meatballs, the balance between isot, tomato paste, and kneading technique is crucial, not just one ingredient.
