Malzemeler

 

4 büyük kuru soğan, ince kıyılmış

2 su bardağı çiğ köftelik ince bulgur

2 yemek kaşığı biber salçası

1 su bardağı isot (urfa biberi)

1 tatlı kaşığı tuz

Bir demet ince kıyılmış maydanoz

4 yemek kaşığı sıvıyağ veya zeytinyağı

200 gr sinirleri alınmış ve çifte çekilmiş dana kıyma

 

Hazırlanışı

 

Soğan, salça, bulgur, sıvıyağ ve kıymayı çiğ köfte tepsisine alınıp 1 veya 1,5 saat yoğurulur. Yoğurma işleminin sonuna doğru eller arada ıslatılmak suretiyle bulgur yumuşatılabilir. Kıyılmış maydanozları da ekleyip yoğurmaya devam edin. Küçük parçalar alıp köfte şekli verin. Marul yaprakları, turp, limon dilimleri, ayran ve domates salatasıyla ikram edebilirsiniz.

 

 

 

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Cıg kofte

 

According to the “story”, around Urfa which is popular with this dish, Nemrud intended to burn prophet Abraham in a big fire. So he ordered that anything you could put the fire should be collected in certain spot. Making fires for any purpose was forbidden. So Nemrud was able to make a bigger fire. A hunter caught a deer and requested his wife to make an eatable food without fire. His wife was able to process meat via “Cig Kofte” without any fire. The exact translation for that dish is raw meatball.

 

My husband , Muhammed, who has been lived in Urfa for 5 years. So he got to chance to learn how to prepare and knead cig kofte. He prepared this one for our pot luck today.

 

Ingredients:

 

4 big onions finely chopped

2 cups smallest bulgur

2 tbsp pepper paste

1 cup isot (crashed red pepper) (this is a special pepper which comes from city of Urfa locates south part of Turkey)

1 tsp salt

1 bunch of parsley finely chopped

2 tbsp oil

7 ounces lean ground beef

 

Preparation:

 

Put chopped onions, pepper paste, oil, beef and Bulgur in a deep and wide open dish. Knead it for about 1 and ½ hours. At the end, you can wet your hands with some water and keep kneading to make the Bulgur soft.

 

Get some piece and give it a shape you see in the picture. The crashed red pepper that we use in makes raw beef cook. Especially, when you knead it almost for 2 hours, it becomes safe to eat.