A raw beef and bulgur preparation seasoned with hot pepper paste and spices, shaped by hand into oblong torpedoes. This Armenian steak tartare is bold, spicy, and deeply traditional, eaten wrapped in lettuce or lavash.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat platter
Garnishes: green onions, mint, basil
Accompaniments: lettuce wraps, lemon wedges, lavash
Instructions
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1
Soak fine bulgur in cold water for 20 minutes. Drain and squeeze out all excess moisture thoroughly.
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2
Combine the triple-ground beef with drained bulgur, grated onion, pepper paste, tomato paste, cumin, Aleppo pepper, and salt.
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3
Knead the mixture vigorously for 15-20 minutes, dipping hands in ice water frequently, until it becomes smooth and holds together.
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4
Shape into small oval torpedoes by pressing firmly in your palm and creating a finger indentation down the center.
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5
Arrange on a platter with sliced green onions, fresh herbs, lettuce leaves, and lemon wedges.
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6
Wrap a piece in lettuce with herbs and a squeeze of lemon and eat immediately. Must be consumed fresh.
Did You Know?
Chi kufte must be made from the freshest possible beef, and traditionally the butcher would grind it while the customer waited to ensure maximum freshness for raw consumption.
Chef's Notes
Equipment Tips
- meat grinder
- large bowl
- serving platter
Garnishing
green onions, mint, basil
Accompaniments
lettuce wraps, lemon wedges, lavash
The Story Behind Čifte
Chi kufte, meaning "raw kufte," is the Armenian answer to steak tartare and represents one of the boldest dishes in the cuisine. The tradition of eating raw meat preparations is ancient in Armenian culture, predating modern food safety concerns. The key to safe chi kufte is impeccably fresh, high-quality beef ground multiple times to an almost paste-like consistency. Armenian communities in Aleppo, Beirut, and Istanbul maintained strong chi kufte traditions, with each community developing signature spice blends.
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