A mystical story dating back thousands of years forms the origin of raw meatballs, one of the favorite flavors of Turkish cuisine. This legendary story, Hz. It dates back to the time of Abraham and has been passed down from generation to generation throughout history. This delicious food is considered an important part of Turkish culture.
Origin of raw meatballsAlthough there is no definitive information about its origin, there are indications in historical sources that meat and bulgur were prepared by kneading in a period when fire could not be used. Although there are various speculations about how this food was discovered, there is a general acceptance that raw meatballs were created by kneading bulgur and meat.
The Story of the Emergence of Raw Meatballs
The history of raw meatballs dates back to 2 thousand years BC and is based on a legend that is passed from word to mouth among the people of Şanlıurfa and Adıyaman. According to the rumor, Nimrod During the reign of the king, Hz. IbrahimHe opposes the people’s worship of idols and tries to enlighten them with the belief in a single god. Thereupon, the King of Nimrod, Hz. He orders Abraham to be burned to punish him and asks the people to collect wood. However, the wood from people’s houses is brought to the foothills of Şanlıurfa Castle.
A hunter hunts, unaware of the ban on fire, and when he returns home, his wife relays the order of the King of Nimrod. Desperate, the hunter’s wife beats the meat of the deer she hunted into minced meat and prepares raw meatballs by kneading it with bulgur, pepper and salt. Hz. of the King of Nimrod. When he orders to burn Abraham, the fire turns into water, the wood turns into fish, and the fire turns into fish in Şanlıurfa. Balıklıgöl legend starts.
The version of raw meatballs known today originates from the Kâhta district of Adıyaman. After the ban on fire by the King of Nimrod, a hunter’s wife prepared raw meatballs for the first time by blending pounded raw meat, tomato paste and bulgur. Since that day, raw meatballs have become an important part of Turkish cuisine.
What is Registered Flavor Çiğköfte?
raw meatballs; It is a delicious flavor of the Southeastern cuisine, prepared by carefully kneading and mixing bulgur, isot, minced meat, tomato paste, onion, parsley and various spices, and consumed without heat treatment (cooking). It was officially registered in Şanlıurfa in 2008, and in Adıyaman in 2018 with its version prepared without using meat.
Today, raw meatballs, a popular local delicacy especially in the Southeastern Anatolia Region, are prepared with lean beef, garlic, fine bulgur, isot, tomato, onion and Turkish spices. The flavor of raw meatballs lies in their careful kneading, and the better it is kneaded, the more intense and unforgettable taste it leaves. Raw meatballs with meat, on the other hand, require a more laborious preparation process; It is kneaded for long hours and served without cooking with the spices blended into it.
Although the roots of raw meatballs are based in Şanlıurfa, the flavors of various regions such as Adana, Adıyaman, Gaziantep, Diyarbakır, Mardin, Elazığ and Malatya have also added their own touches to this traditional taste. Everyone who comes to Şanlıurfa can taste the most delicious raw meatballs in these lands.
raw meatballs, It is presented in various ways depending on regional differences. In Şanlıurfa, it is usually served with open bread. While it is served with lavash, lavash is preferred in other Southeastern provinces. It is usually served with lettuce, lemon and pomegranate syrup. Drinks such as ayran or turnip juice are preferred as a side.
Frequently served on Turkish tables appetizer Raw meatballs, also known as raw meatballs, delight the palate from past to present. The Ministry of Health’s ban on the sale of raw meatballs with meat is due to the fact that it spoils quickly and must be consumed fresh. Traditional raw meatballs with meat are now prepared and enjoyed at home gatherings. Meatless raw meatballs attracted the attention of the Turkish people and began to be found almost everywhere. Raw meatball varieties, now offered with various sauces, appeal to different tastes.
Ingredients and Recipe for Meatless Raw Meatballs
Materials:
500 grams fine bulgur
2 onions
2 cloves of garlic
3 tablespoons tomato paste
4 tablespoons of pepper paste
3 tablespoons of oil
3 teaspoons of salt
2 teaspoons of chili pepper
2 teaspoons of ground pepper
Half a tablespoon of bitter isot
1 bunch of parsley
Specification:
Place bulgur and tomato paste on a tray and knead well. Continue kneading by adding water little by little to soften it.
When the bulgur turns red like tomato paste, add salt, chili pepper, oil, isot and pepper paste to the mixture and start kneading again. You can add some more water if necessary.
When the bulgur becomes soft, add the chopped onion and parsley. Continue kneading until the onions disappear into the bulgur.
Cut small pieces and shape them into meatballs by squeezing them with your hands. Your meatless raw meatballs are ready.
To serve the raw meatballs, place them in lettuce, sprinkle fresh mint on them and consume with lemon juice. Radish should also be served on the side. You can choose ayran as a drink.
Additional note: If you want to make raw meatballs with meat, you can prepare the meat by rubbing it with salt for hours with the help of wooden mallets or stones. When making raw meatballs with or without meat, the importance of isot should not be forgotten, because it is an indispensable component of raw meatballs.
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