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Spicy bulgur balls with beef tartare

The Turkish ciĝ köfte is a popular kind of köfte, the origin of this meal lies in the southeastern part of Turkey: Urfa. This köfte is prepared with very lean ground beef tartare. Then the minced meat is kneaded with very fine bulgur wheat, a finely grated onion, a tomato, red paprika paste and spices such as cumin, paprika and coriander. This type of köfte is raw and is therefore, usually eaten as an appetizer. This köfte is also worth a try in the late evening drinks!

30 min.

6 p.

spicy

Time to get started

Wash the fine bulgur with cold water in a deep bowl and drain.
Grate the onion and garlic in a deep wide bowl and add the herbs. (isot paprika, cumin, black pepper, coriander)
Take half of the bulgur and add it, along with 2 ice cubes, to the bowl with spices. Knead the bulgur and herbs well together.
Then add the tomato paste and the paprika puree together with half of the ground tartare. Knead everything well for 10 minutes. If necessary, you can add 2 more ice cubes.
Add the remaining Bulgur, tartare, the 3 grated tomatoes and the salt and knead for another 10 minutes into a cohesive ball.
When everything is kneaded well, mix the sliced spring onion and some chopped parsley through it, without kneading too much.
Divide the Romaine lettuce leaves on a nice serving dish. With your hands in your fist form elongated balls and place them on these salad leaves.
Serve with some lemon slices and some sprigs of mint. Delicious as Mezze or with a drink!