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Chi Kofte

Prepared in a food processor, and served uncooked. Watch the video here.


Dietary Notes

Dairy Free, nut free, peanut free

Ingredients

  • 1 lb (500 g) flank steak

  • A bowl of ice cubes

  • 1 tablespoon (15 mL) salt, divided, and more to taste

  • 6 fresh basil leaves

  • 2 red peppers

  • 1 tablespoon (15 mL) red pepper paste, and more for a spicer Chi Kofte

  • 2 cups (480 mL) fine bulgur

  • 2 teaspoons (10 mL) cumin

  • 2 teaspoons (10 mL) aleppo pepper

  • 1 spanish onion

  • Olive oil, parsley and green onions for the garnish

Note

Consuming raw or undercooked meat carries increased risk of foodborne illness. Refer to your local health guidelines prior to making this dish. Ensure you are selecting meat for your dish which is of the correct standard.

Steps

  1. (Optional) freeze your flank steak for a few hours so that it remains cool through the preparation process. This helps with food safety when consuming raw meat.

  2. Dice 2 red peppers coarsely, and 1 onion finely and set them aside separately.

  3. Chop the steak into cubes and remove the fat and any veins you find.

  4. As you chop the steak, put it in a bowl with a few ice cubes, to keep the temperature low.

  5. Combine in the food processor the steak and ice cubes, 2 teaspoons (10 mL) salt, 6 basil leaves, and the diced red peppers. For a spicier Chi Kofte, add an additional 1 tablespoon (15 mL) red pepper paste now.

  6. Process the mixture until the meat is smoothly ground, about 2 minutes, scraping the sides of the processor a few times.

  7. Remove the meat from the processor, cover it, and put it in the fridge.

  8. Pour 2 cups (480 mL) into a large mixing bowl and moisten the grain with 2 tablespoons (30 mL) water. Mix the water in evenly with your hands.

  9. Add 1 teaspoon (5 mL) salt, 2 teaspoons (10 mL) cumin, 2 teaspoons (10 mL) aleppo pepper, and 1 tablespoon (15 mL) red pepper paste to the bulgur.

  10. Combine the bulgur and the spices with your hands, and work the bulgur grains against each other between your hands and knuckles so they soften. Sprinkle more water into the grains to keep the mixture moist.

  11. When the bulgur begins to soften, add the diced onions and continue grinding the grains together. The total process with the bulgur will take 10 to 15 minutes.

  12. When the bulgur is soft, prepare a fresh dish of ice water nearby, and add the meat into the bulgur. Knead the meat and bulgur to combine, adding splashes of ice water to keep the meat cool, and the mixture moist. When the meat and bulgur are fully incorporated, and hold together in a big ball, the Chi Kofte is ready to plate.

  13. Roll out small balls of Chi Kofte in your hands, each about the size of an apricot, and place them on your serving plate. Pile the Chi Kofte balls on the plate to create a sort of pyramid shape. Once the plate is full, drizzle the pyramid with 1-2 tablespoons (15-30 mL) olive oil, sprinkle on fresh parsley and chopped green onion, and serve.


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