Cigköfte :
Çiğ köfte is one of the most special dishes of Turkish cuisine, which stands out not only with its flavour but also with its history and presentation. is one of its flavours. Belonging to Şanlıurfa and Adıyaman, the pearl of the Southeastern Anatolia Region This flavour is nowadays very popular in every corner of Turkey and even abroad. sees it.
Çiğ köfte is included in the UNESCO Intangible Cultural Heritage List. Name of raw meatballs It comes from being made with raw meat. But raw meat made with raw meat within an hour or two Since it has to be consumed, it is generally made without meat today in this recipe. We will give a meatless raw meatball recipe, you can find the version made with meat on our page.
Ingredients:
4 cups of brown meatball bulgur, if you don’t have it, normal fine bulgur is fine
2 cups boiling water
2 tablespoons tomato paste
2 tablespoons of chilli paste
Half a bunch of parsley
1,5 tablespoon chilli flakes
Half tea glass isot
Half tea glass red chilli powder
3 pieces of grated garlic
1 tea glass of oil
Optionally mixed olive oil
Half tea glass pomegranate syrup
2 tablespoons of sumac
1,5 teaspoon cumin
1 teaspoon black pepper
2 onions (grate and squeeze the juice)
1 teaspoon Salt Adjust to taste
1 lemon
Cold water while kneading the raw meatballs or grated 1 small tomato if desired
(Glass size 200 ml)
Preparation:
1. Find a wide and deep tray to knead the raw meatballs
2. Soak the bulgur with boiling water, cover and leave to stand for 15 minutes
3. While the bulgur is waiting, on a plate, tomato paste, chilli paste, all spices, garlic Mix the onion and onion well and if the mixture is too thick, add 200 grams of water. and mix again
4. Then add this mixture to the rested bulgur and start kneading. the stage may tire you a little because you have to knead for a long time and with pressure
5. If you have a dough kneading machine, you can do this process with the machine
6. Wash a whole lemon thoroughly, cut it into rings and knead it again. remove the lemon peel from the meatballs
7. Add very finely chopped parsley in the thickened raw meatballs
8. Add the vegetable oil and pomegranate molasses and mix for the last time
9. Squeeze the ready rawköft into shape with your hands and take it to the presentation bowl
10. If you wish, you can place the washed lettuce on the bottom of your presentation tray
11. Your meatballs are ready to eat
Bon Appetit!
Tricks and presentation:
• If your bulgur is solid, you can use tomato sauce if it does not thicken
• If your kneading bowl is large, you can prepare your meatballs more quickly
• You can choose lettuce and lemon to consume
• If the bitterness rate is too low for you, you can increase it as you wish.
• You can remove the spices you do not like
•You can also consume it in a thin lavash wrap with greens
• The most suitable beverage is ayran, ayran recipe and yoghurt fermentation recipe You can find it on our page
