Turkish Raw Meatballs (Çiğ Köfte)
Çiğ köfte Dites-le : cheeg kuhf-teh
Le çiğ köfte est un amuse-bouche turc très apprécié originaire de Şanlıurfa, dans le sud-est de l'Anatolie. Traditionnellement préparé en pétrissant du bulgur très fin avec de la viande hachée crue, de l'oignon, de l'ail, de la pâte de piment fort et un bouquet d'épices et d'herbes fraîches jusqu'à obtenir une texture soyeuse. Le mélange est façonné en petites galettes oblongues et enveloppé dans des feuilles de laitue croquantes. Il offre une saveur épicée, acidulée, profondément savoureuse avec une texture agréablement moelleuse. Dans de nombreux foyers turcs modernes, une version populaire sans viande est préparée en utilisant uniquement du bulgur et davantage de pâte de tomate et de piment, la rendant adaptée aux végétariens.
Turkish Raw Meatballs (Çiğ Köfte)
Çiğ köfte
Prononcé cheeg kuhf-teh
- Pour
- 6
- Préparation
- 45 min
- Cuisson
- —
- Total
- 45 min
- Niveau
- Moyen
Aussi sans noix et sans œufs.
Allergènes : contient gluten. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Méthode
Place the fine bulgur in a large wide bowl and rinse once with cold water. Drain well and let it sit for 10 minutes to soften.
Add the grated onion, minced garlic, red pepper paste, tomato paste, pomegranate molasses, cumin, paprika, salt, black pepper, allspice and cayenne. Mix thoroughly with your hands until evenly combined.
Knead the mixture vigorously for 15–20 minutes. Every 5 minutes add one ice cube and continue kneading; the cold helps the bulgur release its starch and the mixture becomes smooth, elastic and slightly sticky.
When the mixture is uniform and holds together well, taste and adjust salt or spice. Fold in the chopped parsley, mint, scallions and lemon juice until evenly distributed.
Wet your hands with cold water. Take small pieces (about 2 tablespoons) of the mixture and shape them into small oblong meatballs or patties, pressing gently so they hold their shape but remain soft.
Arrange the shaped çiğ köfte on a serving platter. Serve immediately with plenty of crisp lettuce leaves so each person can wrap a köfte inside a leaf and eat it like a bite-sized wrap.
Variante régionale : Vegetarian / Vegan Çiğ Köfte
Omit any raw meat (the version above is already meatless). Increase tomato paste to 4 tablespoons and pepper paste to 5 tablespoons for deeper color and flavor. Add 2 tablespoons of olive oil during kneading to improve pliability. The rest of the recipe remains the same. This meat-free version is now the most common style served throughout Turkey.
Notes du cuisinier
- Use the finest grade of bulgur labeled “köfte bulgur” or “extra fine”; coarser bulgur will not achieve the silky texture.
- Traditional Urfa çiğ köfte is very spicy; adjust the amount of hot pepper paste and Urfa biber to your heat preference.
- The kneading step is crucial for proper texture; many home cooks use a stand mixer with a dough hook for 10 minutes to save effort.
Servir avec
Crisp lettuce leaves, lemon wedges, fresh mint and parsley sprigs, and a glass of ayran or şalgam juice.
Préparation à l'avance et conservation
The kneaded mixture can be refrigerated up to 24 hours in an airtight container. Shape just before serving for best texture; leftovers can be stored in the fridge for 2 days.
