Çiğ köfte

Çiğ köfte, also known as chee kofta, is a delectable raw meatball dish that holds a cherished place in Armenian, Kurdish, and Turkish cuisines. If you've ever sampled kibbeh nayyeh or steak tartare, çiğ köfte will strike a familiar chord with its similar texture. Traditionally crafted from beef or lamb, there is also a popular vegetarian variant made with extra fine bulgur, especially prevalent in Turkish restaurants. This versatile dish serves excellently as an appetizer or meze.

For the meat version, ground beef is commonly used, although lamb is also favored for its distinctive taste and qualities. The preparation features a blend of finely ground bulgur, mild onions, scallions, parsley, and green pepper. Certain recipes even incorporate tomato sauce, Tabasco sauce, and mint leaves to enhance the flavors. Armenian chi kofte, which can be translated as "raw meatball" is a delicacy that exhibits variations based on personal preferences and regional influences.

In Turkey, çiğ köfte is particularly popular in the southeastern regions. The preparation process involves kneading bulgur with onions and water, then adding spices, finely ground beef or lamb, and concluding with green onions, mint, and parsley. Some variations use ice cubes and lemons instead of water. The vegetarian version omits the meat, concentrating on bulgur and spices. Çiğ köfte is often savored rolled in a lettuce leaf and accompanied by ayran, a refreshing yogurt beverage.

When Armenian immigrants introduced chi kofte to the United States, it was frequently referred to as "Armenian steak tartare." Over time, the dish evolved and is now less commonly linked to steak tartare. In Turkey, due to stringent hygiene regulations, the fast-food variant of çiğ köfte is meatless and typically made with ground walnuts, hazelnuts, and potatoes. Regardless of whether it is meaty or meatless, both varieties are best enjoyed fresh and should ideally be consumed on the same day they are prepared.