Çiğ köfte (Şanlıurfa)

Çiğ köfte is one of the most renowned dishes of Southeastern Anatolia. It derives its name from the fact that it is made by kneading meat without cooking. Şanlıurfa-style çiğ köfte differs from others through its unique ingredients and kneading technique. This dish is known both for its flavor and its cultural significance.

According to legend, the origins of çiğ köfte date back to the time of Prophet Ibrahim. It is said that during wartime, when fire was forbidden, meat, spices, and bulgur were mixed and eaten raw. Since then, the recipe has been passed down from generation to generation.

The main ingredients used in Şanlıurfa çiğ köfte are:

• Finely ground dark meat (fat-free lamb shoulder)
• Fine bulgur for köfte
• Isot (a special dried red pepper)
• Dried onion and fresh garlic
• Parsley and green onion
• Cinnamon, black pepper, salt
• Tomato paste (optional)

Each ingredient is carefully selected. In particular, the drying and preparation of isot require a distinct level of skill.

^{Generated by artificial intelligence}

1. Prepare the meat: Remove sinews from the dark meat and pound it with a mallet until it reaches a paste-like consistency.
2. Prepare the pepper: Isot is soaked and rested beforehand.
3. Begin kneading: In a large tray, mix isot, onion, garlic, salt, and spices. Add the meat and knead thoroughly.
4. Add bulgur: Gradually incorporate bulgur while kneading, using ice or very cold water to keep the mixture cool.
5. Add herbs: Finely chopped parsley and green onion are mixed into the blend.
6. Serve: Served with lettuce, mint, purslane, cucumber, tomato, and ayran.

Note: Şanlıurfa çiğ köfte is consumed immediately after preparation. Çiğ köfte that is left to stand is not considered acceptable.

^{Generated by artificial intelligence}