Spicy Tartare Meatballs

Name: Spicy Tartare Meatballs (Çiğ köfte)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: big bunch of fresh parsley; 1 teaspoon salt; ¼ teaspoon ground fenugreek; ¼ teaspoon ground cloves; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; 2 teaspoons concentrated tomato purée; 1 teaspoon kırmızı biber; ½ teaspoon roasted kırmızı biber; ½ teaspoon ground chilli pepper; 8 oz/225 g bulgur, soaked in boiling water for 30 minutes; 8 oz/225 g bulgur, soaked in boiling water for 30 minutes; 2 onions, finely chopped; 6 cloves garlic, finely chopped; 8 oz/225 g minced lamb or beef; 8 oz/225 g minced lamb or beef

Çiğ köfte

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A speciality from southeastern Turkey, these raw meat-balls are reputed often to contain 30 different spices. They are so well kneaded and pounded that the meat content is almost undetectable. They are usually served with lots of fresh parsley to cut the spice.

Ingredients

8 oz/225 g minced lamb or beef
8 oz/225

Asia
Turkey
Starter
Spicy
Mediterranean

Method

Squeeze the bulgur dry, allow it to cool (about 30 minutes), then put it in a bowl with the minced meat. Knead well, slapping it against the sides of the bowl until well mixed. Knead in the onions, garlic and tomato purée, followed by all the spices, a little chopped parsley and the salt. Knead thoroughly for 20-30 minutes. Shape small portions of the mixture into ba