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/ fl oz water

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