Çiğ köfte is a raw meatball dish
In Armenian, Kurdish and Turkish cuisines very similar to
Lebanese kibbeh nayyeh or to the Mongolian steak tartare. It is traditionally made with either beef or lamb, popular in the southeastern provinces of Turkey such as Şanlıurfa or Adıyaman.
In Turkey Due to a higher awareness of food health restaurants and fast food spots. They opt for the vegetarian version made with extra fine bulgur, pepper, tomato paste, onion, garlic, and a mixture of Turkish spices. It can be served as an appetiser or mezze.
The key is in the kneading, the longer you knead the mixture, the better the texture will be. This recipe calls for Turkish isot biber, a pepper with an intense and unusual flavor. It has a complex taste that is earthy and spicy while being sweet and smoky at the same time. If you can’t find isot biber, you can substitute Mexican chipotle.
2 large ripe tomatoes pealed
3 cup fine bulgur
1 medium onions
4 garlic cloves
4 tablespoons olive oil
3 table spoons pomegranate concentrate
2 tablespoon tomato paste
2 tablespoon red pepper paste
4 tablespoons Turkish isot biber powder
1 tablespoon cumin powder
1/2 tablespoon of sumac powder
1/2 teaspoon of black pepper
1/2 tablespoon of Cayenne pepper powder extra spicy
salt to taste
20g Finely chopped fresh parsley and 20g finely chopped fresh spring onion for Garnish optional
Wash the tomatoes and peel them using a small, sharp knife. Place the peeled tomatoes in a food processor purée them, or finely grate them using a hand grater.
Rinse the bulgur under cold water in a wire strainer for a few minutes. Drain it and put it in a large mixing bowl along with the tomato purée .
Mix together well, cover the bowl, and set it aside for about 1 hour until the bulgur is softened.
In the main time chop the onion and garlic and put them in the food processor and purée them
Add this mixture to the tomato and bulgur along with the rest of the ingredients. knead the mixture until all the ingredients are well combined. knead and knead and knead for 30 minutes. Cover and let it rest for another 30 minutes.
The uncover and knead for another 15 minutes or more until it has a smooth and firm consistency.
Add the Finely chopped fresh parsley and spring onion and knead for another 5 minutes.
Shape them into the fingerprint shapes. Arrange them on a serving plate with leaves of Romaine lettuce and slivers of fresh lemon.
Serve and enjoy with Romaine lettuce leaves and sliced lemon with flat bread or Tortilla wraps as sandwiches.