Spicy raw beef kofte

Spicy raw beef kofte

Çig köfte

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

When I was a kid, my mother used to make this for the meze. She would knead it and knead it, but in the end it was always too spicy for us kids to eat! To save kneading time, you can soak the burghul in water for 10 minutes and then drain it well before mixing it by hand with the beef.

Ingredients

Quantity Ingredient
250g lean minced beef
175g fine burghul
1 onion, grated
3 spring onions, finely chopped
6 garlic cloves, crushed
2 tablespoons biber salcasi, see note
2 tablespoons tomato paste
1 tablespoon sea salt
1 tablespoon chilli flakes
1 teaspoon ground cumin seeds
30g chopped flat-leaf parsley
cos lettuce leaves, to serve
lemon wedges, to serve

Method

  1. Put all the ingredients, except the lettuce and lemon wedges, in a bowl. Season with freshly ground black pepper, then mix together using your hands.
  2. Now knead using your hands for 20 minutes, or until the burghul is softened by the fat from the beef, and your forehead begins to sweat (if you don’t happen to have a good friend nearby to kindly wipe your brow)!
  3. Shape the kofte into bite-sized pieces and place each one in the middle of a lettuce leaf. Squeeze the lemon wedges over and pop a kofte into your mouth. Yum yum.

Note

  • Biber salcasi, or Turkish red pepper paste, is a thick, hot, spicy, dark red paste made from chilli peppers. You’ll nd it in Middle Eastern grocerystores.
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