Turkish Steak Kibbeh
This recipe is Turkish çiğ köfte, a Turkish-style raw kibbeh, made with fine brown bulgur soaked in hot water, then kneaded with onion, garlic, tomato paste, pepper paste, olive oil, tomatoes, pomegranate molasses, sumac, dried pepper, salt, pepper, cumin, and isot pepper. It is served cold in about ten minutes.
A Turkish-style raw kibbeh or steak tartare-style dish.
Like seasoned raw meat patties or a meat tartare.
This is a raw meat preparation, so it must be made with very fresh ingredients and served safely.
Ingredients
- 3 cups Fine brown bulgur
- 1.5 Hot water
- 1 Large onion
- 3 cloves Garlic
- 2 tbsp Tomato paste
- 2 tbsp Pepper paste
- 1 cup, 150 ml Olive oil
- 2 Medium tomatoes
- 1 tea cup, 75 ml Pomegranate molasses
- 1 tbsp Sumac
- 1 tbsp Dried pepper
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp, as desired Cumin
- 2 tbsp Isot dried black pepper
Instructions
- In a large bowl, soak the fine brown bulgur in hot water until it absorbs the water.
- In another bowl or on a cutting board, finely chop the large onion and 3 cloves of garlic.
- In the mixing bowl, add the soaked bulgur along with the onion, garlic, tomato paste, pepper paste, olive oil, tomatoes, sumac, dried pepper, salt, pepper, cumin, and pomegranate molasses.
- In the mixing bowl, knead the ingredients well until combined and they form a cohesive raw kibbeh mixture.
- In the mixing bowl, add the isot dried black pepper and mix it into the mixture.
- On a serving platter, shape the mixture and serve it cold.