Cigkofte means "raw meatball" . It is a popular snack in Turkish cuisine and a specialty of southeastern Turkey, especially Sanliurfa. It is traditionally made with either beef or lamb and usually serves as a "meze" which means Middle-Eastern appetizer for special occasions.
Cigkofte was invented in Urfa at the time of prophet Ibrahim. When Nimrod collected all firewood in order to build a monumental execution pyre, the wife of a hunter had to prepare venison raw in the absence of firewood. She mixed the meat with "bulgur", herbs, spicies and crushed the mixture with a stone until it was palatable.
Cigkofte can be prepared with either meat and not. Nevertheless finely ground "bulgur" is needed to be added. Other ingredients are mild onions, scallions, parsley and usually green pepper. When it is served, it may be gathered into balls. Bread is sometimes used to consume it. Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato, beef, spicies are added. Lastly, green onions, fresh mint and parsley are added.
A favaurite way of consuming cigkofte is rolled in a lettuce leaf, accompanied with cold "ayran".
No comments:
Post a Comment