Raw meatballs (Cig Kofte)
Ingredients: 355 cal (6 servings)
500 gr leg of mutton (without fat) ground 3 times
250 gr. fine bulgur (1 1/5 glass) (see preceding recipe for bulgur)
2 firm tomatoes
500 gr. onion petioles
1 bunch parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon hot red pepper
1/4 teaspoon allspice
1/2 teaspoon cumin
Wash and drain the bulgur. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a paste by kneading.
Moisten hands with cold water occasionally while kneading. Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. Take small pieces of the mixture and press with the palm to flatten i, and put on a serving plate. Decorate with lettuce and parsley before serving. It is recommended that you prepare raw meatballs just before serving, because if they are allowed to stand for a long time, the taste is spoiled.
