Especially associated with Urfa, but among the favorite appetizers throughout Turkiye, Cigkofte is an spicy delicacy made with raw meat, bulgur and spices.
Isot pepper is a main ingredient, especially for Urfa style cigkofte. It is a specific pepper variety grown in the Urfa region and the chili / pepper flakes made with this pepper is also unique in terms of the production method and the flavor. The peppers go through a two-step process: they dry out in the sun during the day, then get wrapped up tight at night. This "sweating" process at night helps the peppers soak up their own leftover moisture. This gives them a color that can range from deep purple to almost black. Isot pepper flakes have a heat about 7500 scoville that builds up slowly and lasts longer with a deep complex flavor. If not available, it can be substituted with pul biber or even chipotle pepper flakes will work with it's similar color and aroma.
Legend has it, King Nimrod, the king of an ancient civilization in the southeastern Anatolia region, decided to burn Abraham because of his monotheistic beliefs. He ordered everyone to collect all the wood in the kingdom and pile it up to prepare a fire. So, there was no wood left for cooking and fires were also forbidden.
Meanwhile, a hunter who had been out in the mountains had no clue about the king's decree. He brought home a deer and asked his wife to cook it. Once informed about the no-fire rule of the king and without any firewood at home, the hunter took the deer's right leg, crushed it with a fine stone, mixed it with bulgur (possibly a former version could be cracked wheat), flavorings and salt, and kneaded it all together with ground beef. And just like that, according to legend, the very first cigkofte was born in the region.
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Ingredients:
• 500 g leg of lamb, sinews and fats removed, chopped and pounded into a paste
• 2 cups fine bulgur, dark or white 400 g
• 1 onion, finely chopped or grated, 150 g
• 8 - 10 green onions, finely choppped
• 1 bunch of parsley, chopped
• 2 tbsp tomato paste, 40 g
• 5 cloves of garlic, minced
• 1.5 cup isot pepper flakes, 150 g
• 40 g pul biber, Turkish chili flakes / Aleppo peppers, 4 tbsp, 1/4 cup (optional)
• 1/2 tsp black pepper powder
• 1/2 tsp cloves powder
• 1 tsp cinnamon powder
• 2.5 tsp salt
• 500 g ice cubes or 500 ml chilled water
• Crispy lettuce leaves, radishes and lemon to serve
Instructions:
1. Remove any fats and sinews of the lamb, cut into small pieces
2. Transfer on to a plastic wrap, cover and pound with a hammer into a tender paste,
3. Alternatively grind in food processer until tender
4. Set aside and keep in the fridge
5. Finely mince or grate the onion and the garlic, transfer into a large tray together with 1.5 cup isot
6. Add 2 tsp salt, 1/2 tsp black pepper, 1/2 cloves powder, 1 tsp cinnamon powder and 2 tbsp tomato paste
7. Optionally add 4 tbsp pul biber or substitute isot with pul biber if isot is not possible to find
8. Knead the mixture while rubbing it against the bottom of the tray for 5 mins until nicely combined
9. Add the pounded lamb together with 5 - 6 ice cubes
10. Knead the mixture 10 - 15 mins until fully combined and the mixture becomes a paste
11. 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
12. Continue kneading until the bulgur feels soft and the mixture sticks to the tray and do not fall off when turned over.
13. Finely chop the green onion (mostly green parts) and the parsley and add into the tray
14. This time knead gently just to combine and without bruising the greens.
15. 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.
16. Serve with crispy lettuce leaves, radishes and lemons. Enjoy.
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23 май 2024
