 Çiğ köfte meal fromTurkey | |
| Course | Appetizer |
|---|---|
| Region or state | mainlyŞanlıurfa |
| Serving temperature | room temperature |
| Main ingredients | Raw meat,bulgur,onion,tomato paste, hotred pepper paste,Urfa biber |
| Ingredients generally used | Fresh mint,parsley,spices,lemon,olive oil |
| Variations | Vegetarian, eggs |
| Similar dishes | Kısır |
| Other information | Lettuce or wrapped within tortilla with fresh lemon juice or pomegranate sauce |
Çiğ köfte (Turkish pronunciation:[tʃiːcœfte]) orchee kofta[1] is akofta dish that is a regional specialty ofsoutheastern Anatolia inUrfa. The dish is served as an appetizer ormeze, and it is closely related tokibbeh nayyeh fromLevantine cuisine.[2]
Çiğ köfte is common to bothTurkish andArmenian cuisine.[1][3][4][5]
Traditionally made with raw meat, there are vegetarian variations made withbulgur, and in Urfa, a local meatless version is made withscrambled eggs.[6][7] InŞanlıurfa province, locally prepared batches are sold by street vendors.[8]
In 2008, public sales of çiğ köfte with raw meat were banned by theHealth Ministry of Turkey[9] due to health hazards, especiallytaeniasis,[10] thus leaving only plant-based versions in shops and restaurants.
In Turkish,çiğ means "raw" andköfte means meatball. The wordköfte derives fromPersian, ultimately from theProto-Indo-European root "*(s)kop–" (grind, pound, beaten).[11]
InAramaic, the indigenous language ofEdessa, it is called ܐܰܟܺܝܢ (Acin).[citation needed]
Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very fine ground beef or lamb are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mixture, which is in lieu of cooking the meat.[12] Lastly, green onions, fresh mint and parsley are mixed in. Some çiğ köfte makers, particularly in Sanliurfa, do not use water in their recipes. Instead of water, they use ice cubes.[13]
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In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. High-quality beef is required, since it is served raw.[1]
Since lamb is considered a "clean meat", it is often used for çiğ köfte instead of beef. Both Armenians and Turks use çiğ köfte as ameze, served almost cold. The rawmeatball, orkofta, is not kept overnight and is reserved for special occasions. The lamb used must be deboned and trimmed ofgristle and fat before it is prepared. The lamb is supposed to be butchered, bought, and prepared the very same day to ensure freshness.
With either meat, finely groundbulgur (durum and other wheat) is required. Other ingredients are mild onions,scallions, parsley, and usually green pepper. Variants of the dish may use mint leaves. When served, it may be gathered into balls, or in one piece. Crackers orpita bread are sometimes used to consume it.
The dish is often associated withŞanlıurfa province, where it is a popular street food, but it is a popular appetizer all over Turkey. The ingredients are all raw and traditionally include ground meat, bulgur, tomato paste, fresh onion, garlic and other spices for flavoring such as "isot" and black pepper.[14] A favorite way of eating çiğ köfte is rolled in alettuce leaf, accompanied by good quantities ofayran to counter-act the burning sensation that this very spicy food will give.
A vegetarian version of ciğ köfte may also be made with only bulgurgrains. The preparation is similar to the versions that include meat, and some cooks also addpomegranate molasses. Depending on the cook's preferences, spices likecumin may be used instead ofisot in the preparation of vegetarian versions.[15] Another vegetarian variation from Urfa is made withscrambled eggs.[6][7]
Although the traditional recipe requires minced raw meat, the version in Turkey consumed as fast-food (through small franchise shops in every neighborhood of Turkey) must be meatless by law due to hygienic necessities.[16] Therefore, çiğ köfte is, unless specifically made,vegan in Turkey. Meat is replaced by ground walnuts, hazelnuts and potato.[17][18][19]
Chi kofte is considered a delicacy inArmenian culture and is normally prepared on special occasions, especially during holidays. There are many varieties of chi kofte amongArmenian families depending on the historic region they are from and their personal preferences. For example, some may use more or less bulgur, and some may use more or less pepper paste depending on their desired spiciness.
Traditional Armenian chi kofte is made in two varieties, either in loose meatball form in the shape of a small egg, or flattened on a plate with olive oil and minced green onions, similar tokibbeh nayyeh.[20] However, unlikeLevantineArabs, eating chi kofte with bread is not common amongArmenians.
A vegetarian variation with cooked red lentils also exists which is shaped very similarly to chi kofte and with a similar texture.[21] Although it is prepared throughout the year, it is particularly popular duringLent in accordance with the diet restrictions of theArmenian Apostolic Church.
Chi kofte was introduced in theUnited States byArmenian immigrants, and is commonly referred to asArmenian beef tartare.[22]
Concerns have been expressed that the raw meat variety of the dish is unsafe to consume. A 2003 research paper on 50 çiğ köfte samples fromAnkara, Turkey found that the dish had unsafe levels of microorganisms.[23] A 2012 research paper on 100 samples from Bursa, Turkey reached a similar conclusion, and foundsalmonella present in 2% of its samples.[24]
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