Chig köfte is a unique and delicious dish that surprises with its textures and rich flavors.

It's not just a food, but a true culinary tradition, steeped in many centuries of cultural influences.

Historical context

• Cig köfte, which means "raw meat cutlet" in Turkish, has a long and interesting history going back to ancient times.
• According to historians, this dish originated in the eastern regions of Turkey, where raw meat dishes have been popular since the Ottoman Empire.
• Traditionally, chig köfte is made with raw beef or lamb, making it a particularly original and bold gourmet choice.

Ingredients and cooking process

• Raw minced meat: most often used beef or lamb, thoroughly mixed with a variety of spices.
• Bulgur: finely chopped wheat that gives the dish its characteristic texture.
• Onion and garlic: to infuse the flavor.
• Parsley and mint: the freshness of the herbs adds bright notes.
• Spice mix: red pepper, black pepper and other spices create a unique flavor.

Preparation of chig köfte begins with thoroughly mixing ground meat with bulgur and spices. This requires patience, as it is necessary to achieve a homogeneous mass. Then the mixture is formed into small flatbreads or balls.

In the traditional version, they can be fried on the grill, although modern recipes allow raw consumption with proper treatment of meat.

Features and recommendations

• Freshness of ingredients: It is important to use only fresh produce to make chig köfte. The meat should be of the highest quality and well processed.
• Texture: Bulgur should be finely ground to achieve the right consistency. This requires some skill, so it is important to follow the recipe strictly.
• Serving: Chig köfte is usually served with a variety of fresh vegetables, herbs and lemon. Flatbreads or pita bread are ideal as a side dish.

Chig köfte is not just a food, it is a culinary tradition, a piece of history that is worth trying!