Çiğ köfte (literally “raw meatballs”) was once, as the name suggests, made with raw minced meat that was “cooked” with spices through a long, intensive kneading process.
Today, although the name is the same, this cold dish is made entirely from plant-based ingredients, as Türkiye’s Ministry of Health banned the raw-meat version in 2008. Whether as street food or as a starter in kebab restaurants, the çiğ köfte you’ll find in Istanbul is made from bulgur mixed with red pepper paste, onion, parsley, pomegranate molasses and spices (the exact recipe can vary by region).
Once prepared, it is served either in a lettuce leaf with lemon or wrapped in lavash flatbread.
