Çiğ köfte
Çiğ köfte meal from Turkey | |
| Course | Appetizer |
|---|---|
| Region or state | mainly Şanlıurfa |
| Serving temperature | room temperature |
| Main ingredients | Raw meat, bulgur, onion, tomato paste, hot red pepper paste, Urfa biber |
| Ingredients generally used | Fresh mint, parsley, spices, lemon, olive oil |
| Variations | Vegetarian, eggs |
| Similar dishes | Kısır |
| Other information | Lettuce or wrapped within tortilla with fresh lemon juice or pomegranate sauce |
Çiğ köfte (Turkish pronunciation: [tʃiː cœfte]) or chee kofta is a kofta dish that is a regional specialty of southeastern Turkey in Urfa. The dish is served as an appetizer or meze.
Çiğ köfte is common to both Turkish and Armenian cuisine.
Traditionally made with raw meat, there are vegetarian variations made with bulgur, and in Urfa, a local meatless version is made with scrambled eggs. In Şanlıurfa province, locally prepared batches are sold by street vendors.
In 2008, public sales of çiğ köfte with raw meat were banned by the Health Ministry of Turkey due to health hazards, especially taeniasis, thus leaving only plant-based versions in shops and restaurants.