How Authentic Urfa Cigkofte is Made, Addictive Spicy Raw Meat Patties

Remove any fats and sinews of the lamb, cut into small pieces.

Transfer on to a plastic wrap, cover and pound with a hammer into a tender paste, or alternatively grind in food processor until tender. Set aside and keep in the fridge.

Finely mince or grate the onion and the garlic, transfer into a large tray together with 1.5 cup isot.

Add 2 tsp salt, 1/2 tsp black pepper, 1/2 cloves powder, 1 tsp cinnamon powder and 2 tbsp tomato paste.

Optionally add 4 tbsp pul biber or substitute isot with pul biber if isot is not possible to find.

Knead the mixture while rubbing it against the bottom of the tray for 5 mins until nicely combined.

Add the pounded lamb together with 5 - 6 ice cubes.

Knead the mixture 10 - 15 mins until fully combined and the mixture becomes a paste.

Add the bulgur, together with ½ cup ice cubes or chilled water mix and knead for 10 – 15 mins until combined. Add the chilled water or ice cubes gradually to avoid a soggy mixture.

Continue kneading until the bulgur feels soft and the mixture sticks to the tray and do not fall off when turned over.

Finely chop the green onion (mostly green parts) and the parsley and add into the tray.

This time knead gently just to combine and without bruising the greens.

Serve as small bite size pieces by pressing between your palm or make a big ball and press onto the plate for a portion size.

Serve with crispy lettuce leaves, radishes and lemons.

Equipment Needed

Dietary

Allergens