Ciğ Köfte Recipie:
we used a juicer instead of cutting our base vegetables.
juice of 6 tomatoes
juice of 1 kiwi
juice of 3 carrots
juice of 2 medium white onions
and 2 tablespoons of tomatoe puree without the skin (product of the juicing process)
bay tree spice, cumin and black peper
add raw beef (optional)
secret paste: tomatoe paste, isot biber paste (similar to Guajillo chile) and Nar ekşisi sosu (sour pomegranate sauce)
3 big spoons of tomatoe
slowly start pouring in your bulger and start kneeding the dough.
the biger your bulger the more you will need to knead your dough. Kneeding helps the bulgar absorb any moisture and get soft. İt should not be crunchy when you taste it but more like a paste.
After you are done kneeding create the ciğ köfte in any shape and serve with lavaş (torilla) or make lettuce wraps.
There is no cooking even if you put the raw meat the spices and the kneeding have cured the beef.