How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. 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. This term is not as common today based on the declining popularity of steak tartare.

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For this recipe, you'll need:
                                           1 lb of Beef
                                           1/2 Cup no. 1 Fine Bulgur Wheat
                                           2 Tbsp Red Pepper Paste
                                           1 Tsp Salt
                                           2 Tsp Aleppo Pepper
                                           1/4 White Onion Finely Grated
For Garnish, you'll need:
                                         1/4 Bunch Flat Leaf Parsley
                                         1/2 White Onion Finely Diced
                                         1/2 Tomato Finely Diced(pulp & seeds removed)(optional)
                                         3 Scallions Finely Diced

First, you'll need to soak the bulgur in enough water to just barely dampen it. What I mean by this is, simply fill the water until you match the level of the wheat kernels in the cup, or bowl, you're using. It is important to remember not to cover it fully. Set aside for fifteen to twenty minutes, allowing the bulgur to soak up the water.

Next, you'll add the red pepper paste, and start kneading the mixture, much like it were dough. Once the mixture is well incorporated, add the meat, and continue kneading. Now, add the grated Onion, Aleppo pepper, and Salt. Give it another mix, and taste for seasoning. If you aren't a fan of spicy food, simply omit the Aleppo pepper. You may prepare this up to six hours before serving. A lot of people as me, where I get my meat. I always get it from an Armenian market, where my butcher prepares it for me. The place I get it from, keeps the meat very fresh. The mixture is ground, three times, until the meat forms a flattened paste, then plastic wrapped, rolled, and kept at refrigerated temperatures, almost to freezing point.

Once you've adjusted the seasoning, and given it a final mix, it's time to arrange the mixture on a serving platter. After you've arranged the Cig Kofte onto the platter, give it a classic design, and add parsley, scallions, white onions, and diced tomatoes all around the oblong platter, and drizzle some extra virgin olive oil, then serve. If making ahead of time, wrap it in cling wrap, and refrigerate. If there are any leftovers, you may shape them into balls, or cut into flat pieces, and fry them as Armenian Kofte, or meatballs. They'll be delicious! I usually eat Chikufta with pita bread, or Armenian Lavash bread. If you love your steak medium-rare, and are a fan of steak tartare, you'll absolutely love this dish. Some people have also called this Armenian Sushi! Sushi lovers take note, especially if you enjoy beef!

I hope you've enjoyed my take on Armenian Steak Tartare, or Cig Kofte, (Chi Kufta).
See you in the next video recipe!