Raw Meatballs

Name: Raw Meatballs (Cig Kofte)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 to 8 servings
Cuisine: Turkish
Ingredients: 1 cup finely chopped fresh parsley or cilantro leaves; 1 tablespoon tomato paste; Salt and black pepper to taste; 1 cup finely chopped fresh parsley or cilantro leaves; 1 teaspoon not-too-hot pure chile powder, like New Mexico, or a pinch or two of cayenne, or to taste; 1 teaspoon not-too-hot pure chile powder, like New Mexico, or a pinch or two of cayenne, or to taste; 1 teaspoon ground cumin, or to taste; 1 medium onion, finely chopped; Lemon wedges for serving; Salt and black pepper to taste; ½ to ¾ pound boneless fresh lamb (from the leg or loin) or beef (preferably tenderloin); ½ to ¾ pound boneless fresh lamb (from the leg or loin) or beef (preferably tenderloin); ½ to ¾ pound boneless fresh lamb (from the leg or loin) or beef (preferably tenderloin); 1 teaspoon not-too-hot pure chile powder, like New Mexico, or a pinch or two of cayenne, or to taste; ½ pound bulgur, preferably fine grain (#1); ½ to ¾ pound boneless fresh lamb (from the leg or loin) or beef (preferably tenderloin)

Cig Kofte

Preparation info

Makes
4 to 8
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Especially when made with lamb, this is incomparably delicious; serve it with good bread or toast.

There was a time when this meat was chopped, then pounded and kneaded by hand, for longer than you or I have the patience to do. The food processor makes quick work of the process, and if you buy good fresh meat from a reliable source and handle it carefully, it’s as safe as a rare hamburger.

Ingredients

Asia
Turkey
Starter
Mediterranean

Ingredients

Method