Authentic Çiğ köfte Recipe
Şanlıurfa, Turkiye
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Recipe variations
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Traditional Çiğ köfte
Ready in 1hMade with finely minced veal, bulgur, onions, garlic, and select Turkish spices like red pepper flakes, pepper, and tomato paste, the traditional çiğ köfte is the Turkish version of steak tartare. No cooking is required, but the mixture will need a lengthy kneading to get the right texture. The recipe is adapted from the gastronomy book Turkish Cuisine with Timeless Recipes.
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Ekşili köfte
Ready in 1h 15minAdapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare ekşili köfte. In this variant, the meatballs are made with mutton, rice, onions, parsley, and pepper, then cooked in broth, which is thickened with a roux made with flour, lemon juice, egg yolks, and water.
Traditional Çiğ köfte
PREP 1h
READY IN 1h
Made with finely minced veal, bulgur, onions, garlic, and select Turkish spices like red pepper flakes, pepper, and tomato paste, the traditional çiğ köfte is the Turkish version of steak tartare. No cooking is required, but the mixture will need a lengthy kneading to get the right texture. The recipe is adapted from the gastronomy book Turkish Cuisine with Timeless Recipes.
Ingredients
1 large onion, finely chopped
50g (1.75 oz) red pepper flakes
400g (14 oz) fine bulgur
400g (14 oz) extra lean, tendon-free minced veal, chilled
1 tbsp red pepper paste
1 tbsp tomato paste
1 tsp black pepper
2 tsp salt
1 medium tomato, ripe and grated
5 spring onions, finely chopped
5 fresh green garlic, finely chopped
2 bunches parsley, finely chopped
GARNISH:
lettuce leaves
parsley
Preparation
Put the onions, red pepper flakes, and fine wheat bulgur in a large round stainless steel bowl with a rough bottom.
Using the palm of your hand, knead the mixture thoroughly for 4-5 minutes.
Add the minced meat, tomato and red pepper pastes, black pepper, and salt.
If in season, add one ripe, grated tomato. The juice of the tomato will be absorbed by the bulgur. If a tomato is not used, a few pieces of ice can be added while kneading the mix.
Knead for 15-20 minutes until the bulgur is soft. As you are kneading, moisten your hands occasionally with ice water. The mixture should reach a texture that can be shaped easily into meatballs.
Add the spring onions, fresh green garlic, and parsley, and knead for another 5-6 minutes.
Then moisten your hands, and shape the mixture into meatballs by squeezing with your hands.
Arrange the çiğ köfte on top of lettuce leaves on a plate and sprinkle with red pepper flakes.
Serve immediately with plenty of parsley and lettuce leaves.
Other Variations
-
Ekşili köfte
Ready in 1h 15minAdapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare ekşili köfte. In this variant, the meatballs are made with mutton, rice, onions, parsley, and pepper, then cooked in broth, which is thickened with a roux made with flour, lemon juice, egg yolks, and water.
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