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Dish · Adana
Adana kebabı
Wide skewer of lamb meat with tail fat, hand-chopped (zırh) with red pepper, grilled over coals and served with lavaş, onion with sumac, grilled tomato and pepper.
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Flavors · Adıyaman
Adıyaman etsiz çiğ köfte
Fine bulgur hand-kneaded with dried pepper (isot), pepper and tomato paste, onion, garlic, walnuts, parsley, pomegranate molasses and spices, meatless, served in lettuce leaves: Adıyaman's çiğ köfte.
Traditional dish from Adıyaman
Also known as: etsiz çiğ köfte, çiğ köfte, Adiyaman etsiz cig kofte, cig kofte
Click a photo to enlarge it.
Adıyaman etsiz çiğ köfte — Adıyaman, Turkey
Çiğ köfte ("raw meatball") originated as a dish of raw meat kneaded with wheat and pepper in southeastern Turkey. The meatless version, now sold across the country, is the one Adıyaman registered as its own: "Adıyaman Etsiz Çiğ Köfte," with a geographical indication since 2018 (No. 366), requested by the Adıyaman Chamber of Commerce and Industry.
The base is very fine bulgur, from semi-hard red wheat, which softens easily and yields a smooth dough. It is hand-kneaded with isot (sun-dried red pepper, dark in color), pepper and tomato paste, onion, garlic, parsley, walnuts, pomegranate molasses, oil and spices. Kneading continues until the mixture is homogeneous and firm. Then it is pressed by hand into small rolls, marked by the fingers.
Çiğ köfte is eaten wrapped in a lettuce leaf, sometimes with mint, with freshly squeezed lemon and, for those who want, extra pomegranate molasses. In Adıyaman it is common to prepare and eat it in a circle, among friends and family, and to offer it to guests.
The registration file links the origin of çiğ köfte to the kingdom of Commagene and King Nemrut, the one from Mount Nemrut, in Adıyaman. That is a local legend. Şanlıurfa has registered the meat version since 2008, and Elazığ also claims the dish. The Adıyaman chamber says most çiğ köfte shops in the country are owned by people from Adıyaman.
Where it comes from
Adıyaman
The geographical indication for the meatless version belongs to the province of Adıyaman.
Ingredients
Fine bulgur, isot (dried pepper), pepper and tomato paste, onion, garlic, parsley, walnuts, pomegranate molasses, vegetable oil, salt and spices.
How it is eaten
In small rolls, wrapped in a lettuce leaf, with lemon and pomegranate molasses; eaten with the hands.
When it is eaten
All year round; common at gatherings of friends and family and for hosting guests.
Your questions
Questions about Adıyaman etsiz çiğ köfte
Does çiğ köfte contain raw meat?
The Adıyaman version, registered as etsiz çiğ köfte, does not contain meat: it is made from fine bulgur, pepper, pastes, walnuts and seasonings. The raw-meat version is the one registered by Şanlıurfa.
How is çiğ köfte eaten?
In rolls, wrapped in a lettuce leaf, with lemon and, if desired, pomegranate molasses. It is eaten with the hands.
Is çiğ köfte spicy?
It contains isot and pepper paste, so it usually has a mild to medium heat that varies from place to place. Ask before ordering if you prefer it mild.
Flavors of Turkey
