Raw cutlet or Chih köfte (forgive me for my Turkish) is another dish from my collection of Turkish recipes. It sounds scary and unusual. But, in fact, no more unusual than a Tatar steak. I would say that it is much nicer than a Tatar steak. In short, if someone does not like the prepared dish, then at the end I will write how to fix it. Yes, and there is no need to write nasty things about me - this is just a recipe for Turkish cuisine. I'm not going to poison anyone. If you don't like it, walk by.

Ingredients (for 4 small servings):

Beef 200 grams. The meat must be very fresh. Conversations of sellers, such as: "Slush, only in the morning the spruce and michala grass" - do not pass. You need really fresh meat. If there is a "lured" butcher - the class;

Bulgur (a special type of eastern wheat groats) - 200 grams;

Medium-sized onion;

Several cloves of garlic;

1 teaspoon of cumin;

1/2 teaspoon ground black pepper;

Grams 150 tomato paste or 200 grams of finely chopped tomatoes in their own juice;

50-70 grams of olive oil

A couple of tablespoons of apple cider vinegar or balsamic vinegar

Half lemon or lime

Cooking is easy. It's just that the process requires careful attention to yourself.

We put the bulgur to cook. Since it is cooked for about 10 minutes, and it needs time to cool down a bit, we will have time to prepare everything. Fill the bulgur with water twice its volume. Put a cup of bulgur, pour two of the same cups of water and put on medium fire... Let it stand there, absorb moisture. We have something to do with ourselves.

Pass the meat and onions three to four times through a meat grinder with a fine mesh. It should be almost like meat paste.

All the spices must be put in a mortar, stuffed with garlic on top and, as it should, walk with a pestle so that the garlic crushes and releases its oil, which, mixed with crushed spices, will lead us to the land of wonderful aromas. Pour the crushed seasonings olive oil... Let the oil absorb all of these aromatic oils. You can add salt to this mixture, or you don't need to.

Is Bulgur ready? This can be determined by the fact that there is no water left in the saucepan, and the cereals are boiled. You can just try a couple of grains on your tongue.

Now - the most important thing in the process of preparing this dish.

We combine minced meat puree, bulgur, flavored oil with clumps of spices and tomato paste or chopped tomatoes. You can also add balsamic or apple cider vinegar.

Knead the minced meat very thoroughly. I interfered for about 15 minutes. homogeneous mass exuding super-flavors. While stirring, you can add salt to taste if you have not added the aroma oil to the salt.

Basically, at the end of the kneading process, you have a finished dish.

Shape a patty with your hands. Put it on a plate with or without lettuce, it doesn't matter. Cut lemon or lime into wedges.

Consume by squeezing a lemon or lime onto each burgundy bite.

This is, in fact, delicious food... Very aromatic and spicy.

The most important thing is the freshest meat. I was not very sure about the freshness of my meat, so my wife and I just tried a few pieces of this cutlet. I will say right away - there were no consequences.

But, if you, like my wife and I, did not manage to eat all the resulting food, or you just didn’t like it, it doesn’t matter!

Place the minced meat in a baking dish, pour over tomato juice, you can drive in a couple of eggs, top with cheese and put in the oven for half an hour. In half an hour you will have delicious casserole! It is also delicious to eat with lime or lemon juice.

Please your loved ones - and they will delight you! ©

Photos are clickable - they enlarge when you click on them. ©

National turkish dish, whose homeland is Urfa. Real raw cutlets are cooked with minced meat, which is placed raw, but in the process of long grinding with your hands it actually becomes cooked. The peculiarity of the cutlets is their sharpness - in fact, it is very very spicy. In preparation, a special hot pepper is used - isot. The readiness of the cutlets is checked by throwing them up to the ceiling. Well-mixed minced meat should not stick to it. We will prepare a simplified version - meatless cutlets and not so spicy. Adjust the pungency yourself by decreasing or increasing the amount of pepper. Well, we will not throw it up to the ceiling (sorry for the ceiling).

Need to:

3 cups small bulgur (cutlet)

1 medium onion

3 cloves of garlic

2 tablespoons tomato paste

3 tablespoons pepper paste

3 tablespoons vegetable oil

2 dessert spoons of salt

2 dessert spoons of coarsely ground red hot pepper(pool bieber)

1 tablespoon isot pepper

4-5 green onions

half a bunch of parsley

1. In a wide and large dish (I have a baking tray) put bulgur, pasta, add seasonings (salt and pepper). Grate the onion and garlic on a fine grater. Stir, rubbing the minced meat on the bottom of the tray. Add vegetable oil and knead, knead, knead. In general, the main feature of the recipe is the well-mixed minced meat.

2. Slowly add warm water and knead until the water is absorbed. Add water and knead until we feel with our hands that the minced meat has become soft.

3. Last of all, add finely chopped green onions and parsley. Mix everything well again.

4. In principle, you can eat with a fork, but it is much more pleasant to form cutlets in your palms. Take one cutlet, sprinkle it with lemon juice, wrap it in a lettuce leaf, and wrap a lettuce leaf in a piece of pita bread and eat it all.)))

Cooking instructions

10 minutes Print

1. For minced meat in Meat Point they use only halal beef, and the minced meat is twisted by itself - you need to cut off the fat from the fillet and carefully remove the veins. Then pass the meat through a meat grinder and mix with lamb fat tail, salt, cumin and other spices to taste. Form small cutlets from the minced meat and grill for about four minutes. Tool Electric meat grinder Good meat grinder- powerful, stable and not too noisy. Other handy apps include a “reverse” function that allows you to rewind stuck pieces, different attachments, and overheating protection. According to the test results published in the 12th issue of Afisha-Food magazine, good option turned out to be a Kenwood MG 510 meat grinder.

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  2. Tomatoes - Baku or Uzbek - should be cut into thick slices, white lettuce - in half rings, chili peppers should be chopped. You can refuse onions and peppers, or you can put more as you like. Cut lettuce leaves into wide noodles. Chef's knife tool A chef's knife is a versatile and, in general, an irreplaceable tool that can cope with any cutting work - from cutting a huge piece of meat to a much finer chopping of parsley. A favorite of many professional chefs, Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing that is afraid is improper sharpening, which is better to entrust to professionals.

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  3. Suluguni cakes need to be grilled a little to soften the cheese. To take salty or unleavened is everyone's personal business. Lavash also needs to be dried a little, and then cut along the edges to make an even rectangle. Grill Frying Pan Tool It is good to fry meat or poultry on an ordinary grill outside the city, and at home a grill pan with a grooved bottom is useful - good square ones, made of cast iron, for example, from Le Creuset. Any excess oil that flows into the grooves at the bottom can be easily drained thanks to the special drain spouts on the sides.

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Köfte is one of the most popular dishes in Turkey. They say that the very word “ kofte"(Köfte) is borrowed from the Persian" kyufta "(کوفتن), which means to beat (meat) or grind. In turn, kyufta is a kind of meatballs, a traditional dish countries of the Middle East and South Asia. So, old recipes From the famous cookbooks in Arabic, it was suggested to cook kyufta mainly from lamb, after having coated the meat with egg yolk with saffron. Turkish kofte differ in the method of preparation, in the ingredients included in the composition, in the degree of use of spices, in size, shape and even terrain. Usually finely chopped or scrolled meat is mixed with spices, onions and other ingredients, then the minced meat is manually shaped into small cutlets or balls, which are laid out on the grill (grill), fried in a pan, boiled in a saucepan or baked in an oven or oven.

Although usually kofte made from minced red meat (beef, lamb), recipes are known kofte from white meat(chicken, veal), or even without it, for example, from potatoes or lentils. How many cooking recipes are known kofte Probably no one knows for sure. It is believed, for example, that in Turkey you can taste no less than 291 different types kofte... Below is just a small part of the species kofte, which, however, are quite often found on the menu and.

Kuru köfte

The word "kuru" (kuru) - means "dry" and does not fit with tasty and, most importantly, juicy dish... They say it's just that for the kuru kofte no gravy or sauces are used. Moreover, kuru kofte can be considered fundamental, classic dish, which includes the following ingredients: minced meat, onions, eggs, previously soaked in water and squeezed bread (some believe that the whole point of "kuru" is to use only dry grated bread), parsley, pepper and kofte bahars (köfte baharı - a special mixture of spices for kofte). Cumin and garlic are optional.

köfte (Dalyan köfte)

The name of this dish is often associated with the town of the same name in the province, although no special facts or confirmation of this is known. Training kofte resembles a kuru kofte, but here the minced meat is not divided into cutlets, but a large roll is rolled out of it, inside which they put carrots, peas and even hard-boiled eggs. The dish is baked in the oven and cut into slices for serving.

köfte (İzmir köftesi)

For kofte you must first prepare the kuru kofte, which is pre-fried on the grill, and then, together with potato slices, green pepper and tomatoes, cooked in a pot on the stove or in the oven.

Chig köfte (Çiğ köfte)

Lean minced (rolled) meat is kneaded together with crushed wheat (ince bulgur - small bulgur), onions, tomatoes or red pepper paste, and large quantity spices (cumin, paprika, pepper, mint, coriander, cinnamon, etc.). As is customary in Southeast Anatolia, chig kofte eaten raw (çiğ - raw) and served with lettuce, and served as a starter, the first course of a meal. Unfortunately, according to the new rules, serving dishes with raw meat prohibited (at least in), so in the metropolis you will have to be content with a vegetarian substitute for real chig kofte.

Harput köftesi

Judging by the name (the Kurds call the city of Elazig Harput), this view kofte originally from Eastern Anatolia. Small balls, which, in addition to minced meat, include crushed wheat (bulgur), onions, parsley, peppers and sweet basil, are prepared in a sauce of butter, tomatoes and / or red pepper paste.

Mercimek köftesi

Red lentils (mercimek) and crushed wheat (bulgur) are mixed with onions, parsley and tomato paste. Merjimek kofte served with lettuce or arugula (herb of the cabbage family).

Izgara köfte

Yzgara kofte contains almost the same ingredients as kuru kofte, excluding eggs. Prepared exclusively on the grill (Izgara).

(İçli köfte)

This dish is a must-try in, for example, on. Is the taste of traditional meat cutlets with the addition of walnuts in a crispy bulgur crust.

İnegöl köftesi

The balls of thoroughly mixed minced meat, onions, peppers and baking soda (sodium bicarbonate) should be cooked in the oven or on the grill. To experience the true taste of meat, in Inegol kofte very few spices are added, and most often they are simply not used. The Turks owe the recipe for this dish to a certain Mustafa Efendi who emigrated from Bulgaria to the town of Inegol (province) in the 19th century.

Kadınbudu köfte

The name of this dish is usually translated as "lady's thigh". Indeed, the rounded shape of plump cutlets resembles something very appetizingly similar in women. Fried minced meat is kneaded with onions and boiled rice, and the cutlets themselves are fried by dipping them into beaten eggs with flour.

Tekirdağ köftesi

Tekirdag in Rumelia is famous not only for its national drink, but also for its excellently prepared kofte, one of the types of which even received the name of the city. Tekirdag kofte cook like a regular chicken kofte, but only instead of soaked and pressed bread, dry bread crumbs are used.

Sulu köfte

This dish is more like a soup (sulu - water). Small balls, mixed with minced meat, crushed wheat (bulgur) or rice, onions and parsley, are cooked in a sauce of butter, tomato paste and water. Some also add small cubes of carrots and potatoes to the sauce.

Ekşili köfte

Action kofte also called terbijeli kofte"(Terbiyeli köfte), which can be translated as" refined "or" specific " kofte... It is prepared in the same way as sulu. kofte... The difference is in the complementary, sour (ekşi) flavor. Among the ingredients of this dish, in addition to the egg and flour mixture, lemon and yogurt appear.