When do you normally prepare it:
It's not a seasonal dish.But it is not offered to be eaten especially on hot days. But you can prepare it anytime you want.It is a favourite dish of special days, celebrations, etc.
It's not a seasonal dish.But it is not offered to be eaten especially on hot days. But you can prepare it anytime you want.It is a favourite dish of special days, celebrations, etc.
Legend
Cigkofte has a real history. The tyrant ruler of The Kingdom of Commagene,a region now called as Southern East Anatolia, named Nemrud wants to punish the Prophet Abraham -who is named as the ancestor of all the prophets- because he was resisting to him and calling the people to the God. So Nemrud wants everybody to gather wood from everywhere to put Abraham in it... >>
Cigkofte has a real history. The tyrant ruler of The Kingdom of Commagene,a region now called as Southern East Anatolia, named Nemrud wants to punish the Prophet Abraham -who is named as the ancestor of all the prophets- because he was resisting to him and calling the people to the God. So Nemrud wants everybody to gather wood from everywhere to put Abraham in it... >>
Ingredients
1 kg. boiled and pounded wheat (called BULGUR in Turkish)
400 gr. meat
2 onions (grated)
some garlic
500 gr. tomato paste
some parsley
150 gr. scallion
species: cumin, pepper, salt lemon
romaine lettuce
some walnut
1 kg. boiled and pounded wheat (called BULGUR in Turkish)
400 gr. meat
2 onions (grated)
some garlic
500 gr. tomato paste
some parsley
150 gr. scallion
species: cumin, pepper, salt lemon
romaine lettuce
some walnut
Photos
Preparation
Grated onions, garlic, tomato paste, species and Bulgur are kneaded in a tray with hand nearly 30 minutes. When this mixture becomes soft, meat is added and then it is kneaded again. Then parsley, scallion and walnut are added to the mixture.It is ready for the service.
Grated onions, garlic, tomato paste, species and Bulgur are kneaded in a tray with hand nearly 30 minutes. When this mixture becomes soft, meat is added and then it is kneaded again. Then parsley, scallion and walnut are added to the mixture.It is ready for the service.
History
