Çiğ Köfte

 

Classic Turkish-style steak tartar, better known as çiğ köfte (CHEE' kuf-TAY'), is made with very high-quality, fat-free beef that is minced and kneaded together with fine bulgur, pepper, tomato paste, onion, garlic, and a mixture of Turkish spices. It's a regional dish from the southeastern part of Turkey with a lot of history behind it.

Due to a higher awareness of food health and more and more stringent regulations, many people today opt for a modern, vegetarian version of this ancient Turkish dish. Some meatless versions of çiğ köfte are so authentic, you can't tell them from the real thing.

The key is in the kneading—the longer you knead the mixture, the better the texture will be. Be sure to let your mixture rest for at least five hours before serving it. This recipe calls for Turkish isot biber, a pepper with an intense and unusual flavor. It has a complex taste that is earthy and spicy while being sweet and smoky at the same time. If you can't find isot biber, you can substitute Mexican chipotle. 

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Ingredients

5 large ripe tomatoes

2 cups fine bulgur

2 medium onions

5 cloves garlic

2 slices stale bread

1 cup walnut halves

1/2 cup olive oil

1/2 cup pomegranate concentrate

1/4 cup Turkish isot biber

1 tablespoon tomato paste

1 tablespoon red pepper paste

1 teaspoon ground cumin

1 teaspoon salt

Finely chopped fresh parsley, for garnish

Finely chopped green onion, for garnish

Romain lettuce leaves, for serving

Lemon wedges, for serving