Çiğ köfte, the delicious Turkish meatballs
Initially Çiğ köfte were made with raw beef or lamb. The name of this recipe actually means raw meatball but in recent years, in the street stands, the meat has been replaced by bulgur for hygienic reasons. In neither of the two variants, however, the mix of spices is missing, which makes the dish more intriguing and oriental. The shape is very particular: not round like meatball, but more elongated and flattened, as if to leave fingerprints imprinted.
How to make Çiğ köfte
Çiğ köfte is a typical dish of street food in Turkey but it can also be prepared and enjoyed at home.
To start preparing them, take a large bowl and add the bulgur, tomato paste, chilli concentrate, onion, minced garlic and spices. Knead very vigorously.
Often this dish is prepared by men because it really takes a lot of energy.
While kneading, add a little warm water and continue kneading always with a lot of energy. There is also the version of Çiğ köfte with meat, lamb or veal, possibly at this point you have to add the mince (200 gr. Finely minced).
Add the juice of half a lemon and mix again. Add the chopped parsley and mix again. Tasting, at this point, is essential.
The bulgur must not be crunchy, if it still is, you will need to add a little more water and always knead very vigorously.
Now you have to prepare oval meatballs, leaving them in the shape of your fingers. Let’s lay them on the lettuce leaves, and voila !!!
Here are all the ingredients to prepare the Çiğ köfte: 200 gr of fine bulgur, a chopped white onion, a clove of minced garlic, a spoonful of tomato paste, juice of half a lemon, lettuce leaves, a spoonful of hot pepper concentrate, a spoonful of spice mix (paprika, cumin, coriander and black pepper), parsley (abundant), basil, salt.