Learn how to make Cig Kofte - Armenian Steak Tartare with Bulgur-Chikufta Recipe. The freshest Cig Kofte, Kibbeh Nayyeh Recipe ever! A tasty appetizer or meal for special occasions and, or holidays! Armenian Steak Tartare Recipe. This classic Armenian Recipe is one of the easiest in Armenian Cooking! Chi Kofte Recipe for your special occasions.
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Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze.
In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef.
Armenians use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occasions. The lamb used must be deboned, degristled, and trimmed before it is prepared. The lamb is supposed to be butchered, bought, and prepared the very same day to ensure freshness. With either meat, finely ground bulgur(durum and other wheat) is required. Other ingredients are mild onions, scallions, parsley, and usually green pepper. Variants of the dish may use tomato sauce, red pepper paste, or mint leaves. When served, it may be gathered into balls, or in one piece.
Chi Kofte is considered a delicacy in Cilician Armenian culture, and is normally prepared on special occasions, especially during holidays. There are many varieties of Chi Kofte among Armenian families, depending on the historic region they are from, and their personal preferences. For example, some may use more or less bulgur, and some may use more or less pepper paste depending on their desired spiciness.
Traditional Armenian Chi Kofte is made in two varieties, either in loose meatball form in the shape of a small egg, or flattened on a plate with olive oil and minced green onions, similar to Kibbeh Nayeh. However, unlike Levantine Arabs, eating chi kofte with bread is not common among Armenians.
A vegetarian variety also exists which is shaped very similarly to chi kofte and with a similar texture. Although it is prepared throughout the year, it is particularly popular during Lent, in accordance with the diet restrictions of the Armenian Apostolic Church.
Chi kofte was introduced in the United States by Armenian immigrants, and was commonly referred to as Armenian steak tartare. I hope you've enjoyed my take on, Armenian Chikufta, chi kufta, cig kofte, chikyufteh, no matter how you pronounce it. See you in the next video recipe! #chefnickostyle #armenianrecipes #armenianfood #middleeasternfood