Turkish Lamb Tartare

Since this book is about Mediterranean clay pot cooking, I’d be remiss if I didn’t share the method by which some home cooks in the ancient city of Antioch, known in modern times as Antakya, in southern Turkey produce a very light bulgur and raw lamb dish called çi köfte. Savory and earthy, it is markedly similar both to beef tartare and to Lebanese raw lamb kibbeh.

While lamb for meatball kebabs is hand chopped, çi köfte is prepared