Chi Kofte (Spiced Armenian Tartare)
Discover how to make traditional Chi Kofte, the iconic Armenian tartare made with extra-lean beef, fine bulgur wheat, and a vibrant selection of spices. We show you the fundamental technique of cold kneading with ice to achieve that silky, unctuous emulsion with the classic artisanal fingerprint. A fresh preparation, full of history and personality. Master this Middle Eastern classic with the detailed guide from Recetop!
Ingredients
- 400 g of beef tenderloin or eye of round, fat-free, ultra-finely minced (double or triple ground)
- 150 g of extra-fine bulgur wheat (No. 1)
- 1 small onion, very finely chopped
- 2 tbsp of tomato paste or concentrated red pepper paste
- 1/2 cup of fresh parsley, chopped
- 3 green onion stalks, finely chopped
- 1 tbsp of sweet paprika
- 1 tsp of ground cumin
- 1/2 tsp of crushed red pepper or Aleppo pepper
- Ice cubes or ice water (for kneading)
- Salt to taste
- To serve: Fresh lettuce leaves, lemon slices, and extra virgin olive oil
Method
- 1
Hydrating the wheat: Place the extra-fine bulgur wheat in a bowl and moisten it with just 3 or 4 tablespoons of warm water so it begins to soften without becoming soaked.
- 2
Initial kneading: In a large bowl or steel tray, place the cold minced meat, onion, tomato or pepper paste, salt, and spices. Begin kneading vigorously using the palm of your hand.
- 3
Integrating the cereal: Add the hydrated bulgur wheat. Knead continuously for 15-20 minutes, adding ice cubes or splashes of ice water as needed to keep the meat cold and ensure the grain breaks down and emulsifies with the protein.
- 4
Final fresh touch: When the texture is smooth, homogeneous, and unctuous, add the green onion and fresh chopped parsley, integrating gently by hand.
- 5
Shaping and resting: Take small portions of the mixture with your hand and squeeze them in your fist to mark the classic elongated shape with your fingerprints. Let cool in the refrigerator for 20 minutes before bringing to the table.
- 6
Presentation: Serve on a base of crisp lettuce leaves, accompanied by lemon wedges and a thin drizzle of olive oil.