“I would say to my uncle ‘I’m making Chi Kofte,’ and he would say ‘wonderful Rita! I’m coming over right now!’” Rita Chemilian tells us as she prepares her flank steak for the Chi Kofte. “So I would make it every week.” she smiles.
Chi Kofte is an Armenian delicacy made with raw steak. Sometimes referred to as ‘Armenian sushi,’ the quality of a Chi Kofte is found in how rich and red the finished plate appears. Rita Chemilian has been making Chi Kofte since she was a little girl. She shared her tips with us to make the perfect spread for entertaining important guests and uncles alike.
To learn to make more traditional Armenian dishes, visit our website at www.learnthedish.com
Ingredients
- 1 lb (500 g) flank steak
- A bowl of ice cubes
- 1 tablespoon (15 mL) salt, divided, and more to taste
- 6 fresh basil leaves
- 2 red peppers
- 1 tablespoon (15 mL) red pepper paste, and more for a spicer Chi Kofte
- 2 cups (480 mL) fine bulgur
- 2 teaspoons (10 mL) cumin
- 2 teaspoons (10 mL) aleppo pepper
- 1 spanish onion
- Olive oil, parsley and green onions for the garnish
Get the full recipe at www.learnthedish.com/post/chi...