Name: Raw Köftes (Çiğ Köft)
Yield: To Serve 6
Cuisine: Turkey
Ingredients: 100 ml/3½ fl oz water; 2 tbsp chilli flakes; 25 g/1 oz tomato purée; 250 g/8 oz finely ground bulgur; 250 g/8 oz leg of very fresh prime quality lamb; ½ tsp ground cumin; ½ tsp ground black pepper; 2 cloves garlic, crushed; ½ tsp ground cinnamon; small bunch of parsley, finely chopped; ½ tsp ground allspice; ¼ tsp ground ginger; 100 g/3½ oz spring onions, finely chopped; ½ tsp ground cloves; pomegranate syrup or minced meat with eggs (p.45); 1 tsp salt; ayran

Nevin Halici

Raw Köftes

Çiğ Köft

Preparation info

To Serve
6

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

According to a popular folk song, “Raw köfte are very hot, Ayran is the right antidotal shot!” Raw köfte are a speciality in southeastern Anatolia. What is special about them is that they are highly spiced and very hot indeed. The inhabitants of Şanlı Urfa believe that really hot dishes improve the voice!

Ingredients

2 tbsp chilli flakes
100 ml/3½ fl oz water

Asia
Turkey
Main course
Spicy
Mediterranean

Method

Soak the chilli flakes in the water for 30 minutes. Cut away any sinewy parts from the meat and tenderize with a wooden mallet on a marble slab before mincing, or mince twice, or chop in a food processor until very smooth. Put the meat and bulgur in a bowl, add the tomato purée, garlic and seasonings. Knead thoroughly until all the ingredients stick together, dipping your hands into hot water f

Preparation info

To Serve

Difficulty

Appears in

Ingredients

Method