Çiğ/chee/ "raw", köfte "meatball" has many regional and ethnic specialties of southeastern Anatolia, Turkey. It is served as an appetizer or meze and common in Armenian, Turkish, and Urfalim Jews cuisines from two Anatolian villages Suruç and Çermik, who relocated to Jerusalem and Tiberias in 1896. But there is no meat in this recipe.
Հում կոլոլակ (Armenian)
/hum kololak/
Serves 6 people
3 cups (600 g) bulgur wheat (not gluten-free)
6 Tbs. (85 g) each: paprika and tomato paste
4 tsp. (8 g) each: cumin and chili flakes
2 tsp. (4 g) paprika
1 tsp. (2 g) cayenne pepper
4 organic spring onions or 2 small organic onions, chopped
2 organic cloves of garlic, chopped
2 handfuls of each: walnuts, parsley, and mint, chopped
4 Tbs. (30 ml) olive oil
մեկ /mek/ Ա. Mix bulgur, paprika & tomato pastes, spices, and hot water. Soak for 10-20 minutes.
երկու /erkow/ Բ. Add everything to a bowl and kneed very well for at least 10 minutes.
երկու /erkow/ Գ. Take 2 Tbs. (30 g) of the mixture and press it in your hands.
չորս /čors/ Դ. Serve in flat bread, with a salad.
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