Чи Кёфте: The Delicious Turkish Street Food Made with Spiced Raw Meat

Чи Кёфте: A Turkish Delight

Чи кёфте (also spelled çiğ köfte) is a beloved Turkish dish made from raw ground meat, bulgur wheat, onions, and an array of aromatic spices. This flavorful meal has become popular far beyond Turkey's borders, capturing the hearts and tastebuds of people worldwide.

The Origins of Чи Кёфте

Чи кёфте originated in southeastern Turkey, specifically in the city of Şanlıurfa. The dish likely came about as a creative way to utilize raw meat and bulgur wheat, two ingredients that were readily available in the region. Historians estimate чи кёфте dates back 300-400 years.

The name чи кёфте comes from the Turkish words "çiğ" meaning raw or uncooked, and "köfte" meaning meatball or patty. So literally translated, чи кёфте means "raw meatball."

How Traditional Чи Кёфте Is Made

To make classic çiğ köfte, ground beef or lamb is combined with bulgur wheat, onions, tomato paste, garlic, parsley, hot pepper paste, paprika, salt, and an array of spices like cumin, mint, and oregano. The ingredients are thoroughly mixed and kneaded together by hand.

Unlike cooked köfte which are shaped into balls or patties, çiğ köfte is served uncooked in a flattened, oblong shape. Traditionally, çiğ köfte is eaten wrapped in lettuce leaves.

The Taste and Texture

When perfectly executed, чи кёфте offers an explosion of flavors and textures in each bite. The soft, yielding raw meat contrasts with the nutty crunch of bulgur wheat. Tart pomegranate seeds provide pops of sweetness, while the onions and spices give it a robust, aromatic character. Wrapped in a crisp lettuce leaf, чи кёфте is a marvel of contrasts.

While some may be hesitant to eat raw meat, high-quality, fresh meat is key. Moreover, the spices and citrus juice used in çiğ köfte have antibacterial properties that help protect the meat.

Serving and Eating Чи Кёфте

For the traditional çiğ köfte experience, flatten a ball of the mixture into an oval shape in your hand, place it in a lettuce leaf, top with parsley and a squeeze of lemon juice, and enjoy. The lettuce adds a refreshing crunch and helps balance the rich meat. Lemon brightens all the flavors.

Alternatively, çiğ köfte can be served as finger food, flattened onto pieces of bread or crackers. It also works well as a meze appetizer, served alongside other Turkish dishes like haydari, hummus, stuffed grape leaves, and more.

Çiğ köfte is often sold as street food in Turkey, offered fresh and ready-to-eat for passersby. Vendors shape the köfte and hand them over wrapped in lettuce or lavash flatbread.

Variations on the Traditional

Today çiğ köfte is enjoyed all over Turkey and beyond, with many local variations on the traditional recipe. Meat choices now include beef, lamb, and sometimes turkey or chicken. Some versions are made with just bulgur wheat and nuts, no meat at all.

While parsley and mint are usually included, herbs like dill, basil, and cilantro sometimes make an appearance. Local spices like sumac, Aleppo pepper, and urfa biber give regional twists.

To serve, lettuce leaves can be swapped for cabbage leaves, chard, or kale. Lebanese flatbread replaces lavash in some areas. Yogurt-based haydari sauce often accompanies çiğ köfte instead of lemon wedges.

Çiğ Köfte Around the World

As Turks have emigrated around the world, çiğ köfte has come with them. You can now find çiğ köfte on menus at Turkish restaurants and meze bars from Berlin to Los Angeles. International chefs and home cooks alike have fallen for its unique charms.

One fun modern riff is çiğ köfte-stuffed avocados, replacing the usual lettuce wrap. Some global versions of the dish use beef tartare or carpaccio in place of the Turkish spiced meat. Adapting çiğ köfte with local ingredients allows this street food favorite to take on new regional personalities.

Give Çiğ Köfte a Try

If you ever encounter an array of small, oblong meat patties on a meze spread, don't be shy. Get your hands on some çiğ köfte! Wrap one in a lettuce leaf, squeeze on some lemon, and take a bite. The interplay of flavors and textures will have you going back for more of this Turkish street food treasure.

FAQs

Is чи кёфте safe to eat raw?

Yes, чи кёфте is generally safe to eat raw when prepared properly with fresh, high-quality meat. The spices and citrus juice used in the recipe have antibacterial properties. Just be sure to consume чи кёфте soon after preparation.

What kind of meat is used in чи кёфте?

Traditionally, ground lamb or a mix of lamb and beef is used. Some versions use solely ground beef or veal. Modern recipes also incorporate ground chicken or turkey.

How do you eat чи кёфте?

The traditional way to eat чи кёфте is to wrap a flattened ball of the mixture in a lettuce or cabbage leaf. It can also be served as finger food on bread or crackers, or as part of a meze spread.

What spices are in чи кёфте?

Common spices include cumin, oregano, mint, parsley, paprika, and hot pepper paste. Regional recipes feature spices like sumac, urfa biber, and Aleppo pepper.

Where outside Turkey can I try чи кёфте?

You can find чи кёфте at Turkish restaurants around the world, from Berlin to New York City. It's also becoming popular in fusion cuisine, sometimes served in avocado halves instead of lettuce.