Cig kofte recipe (raw kofte)
- Cuisine: Turkish
Cig kofte is one of the traditional tastes of Urfa, a city located at south east of Anatolia in Turkey. Literally meaning raw meatballs, it's cooked only with the heat of your palms while pounding and moulding. Chef Somer Sivrioglu shares his version of this unique recipe.
Ingredients240g pounded lamb mince (some butchers will do this for you)
120g Isot peppers (Burnt Turkish Urfa Peppers. This can be found at Turkish markets. Substitute with medium hot chilli flakes if not found)
3 garlic cloves, finely chopped
1 onion, finely chopped
1 tbsp cinnamon
300g bulgur (cracked wheat)
1 tbsp capsicum paste (or tomato paste)
120g spring onion, finely chopped
1 bunch of flat parsley, chopped
Iceberg lettuce, to serve
PreparationPlace the lamb mince in a bowl, using your hands to pound it well. Add the Isot peppers, garlic, onion and cinnamon. Continue pounding. Season with salt and pepper.
Continue pounding the lamb mixture for 10-15 minutes till it feels like a pate. Add the bulgur and moulding it for a further 20-30 minutes or until the bulgur softens. Add the capsicum paste, water, spring onion and parsley. Use your hands to mix for 1 minute.
Divide the cig kofte among iceberg lettuce leaves to serve.
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