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Raw Meatballs Recipe

Raw Meatballs Recipe

by Ünal Güler

Cig meatballs, which our visitors love the most among the meatball recipes, is actually one of the recipes that are best made in the eastern regions, require wrist strength in the kneading phase, and are more delicious in the eastern regions in terms of ingredients. When it is made with isot and spice varieties, its taste is not enough. We have compiled this recipe for you for real raw meatballs recipe. For the raw meatball recipe, which is out of the classic easy meatball recipes, you can make it with our tried raw meatball recipe. Raw meatballs, with its spicy consistency, its unique shape, and its presentation made between lettuce leaves, are the most delicious and most beautifully presented meatball recipe in my opinion. When making raw meatballs, it is not enough to knead for 15-20 minutes like normal meatball recipes. Therefore, take a large amount of time for making raw meatballs and knead for a long time. Because the more you knead, the more delicious raw meatballs you will get. Be very careful in the selection of bulgur, anyway, do not use bulgur for rice. The only bulgur of raw meatballs is small cracked bulgur for meatballs. If you are going to prepare raw meatballs as a treat to your guests, knead it the day before so that you can save time and get a rested meatball mortar.

Ingredients for Raw Meatballs Recipe

1 medium onion
4-5 cloves of garlic
8-10 stalks of spring onions
1 bunch of parsley< br/> 3 tomatoes
Half kg of bulgur for meatballs
Half kg of ground mutton for raw meatballs (from the thigh side, the fat and nerves are completely cleaned)
1 tablespoon of Urfa spice for raw meatballs (allspice, cinnamon, black pepper)
2 glasses of isot
5-6 cubes of ice
2 tablespoons of tomato paste
Iced water for kneading


Lettuce or lettuce leaves
Fresh mint
Red radish

Making Raw Meatballs

Chop the onion and garlic finely. Wash and drain the fresh onion and parsley. Slice the white and light green parts of the spring onions very thinly. Chop the parsley leaves. Grate the tomatoes. In order for the bran of the bulgur to evaporate, air it out in the open air by gently tossing it up a few times. Prepare ice water in a large bowl. In a large high-sided kneading tray, place the ground beef, onion, half of the garlic, grated tomato, seasoning, isot, and ice.

Knead all the ingredients by pressing hard until they have a paste-like consistency. Add the bulgur and continue kneading in the same way. As the bulgur absorbs its water, wet your hands with ice water. Meanwhile, add the paste. Taste for salt, add salt if necessary. Çiğköfte is ready when the ice has completely melted and the bulgur is chewy soft. Finally, add the chopped scallions, parsley and remaining garlic. Knead a little more until all the ingredients are well combined. Spread the salad leaves on a large serving platter. Prepare the raw meatballs and put them on the leaves. Place mint and parsley on it. Put sliced ​​​​cucumbers, tomatoes, purslane and red radish on the burn. Serve with lavash bread. Finally, delicious raw meatballs can be served, bon appetit.

Raw Meatballs with Potatoes RECIPE

Hello, we are with you with Potato Cig Kofte (Antakya) Recipe, which is the wonderful taste of Antakya cuisine. Anyone who knows the cuisine of Antakya knows, I can never forget the place and the delicacies where my Antakya friend took me straight to breakfast when I first went.

I can’t finish telling Künefe to analata, that’s when I ate raw potato dumplings for the first time. It’s really an excellent flavor, if I let go of this flavor, I’ll get the recipe right away. It doesn’t run away from me, a person escaped from me. The room is the recipe for candy pare I ate in a shabby place, whatever I did, the chef didn’t give me. I didn’t get tired of it, I went every day so maybe I’d give up and get the trick. The chief’s Albanian vein took hold, suppressing my Kurdish vein from my mother. I couldn’t get that trick, if you ask how he made me give up, when he said that he and his brother were offended because of this recipe, I gave up on him. I was afraid one day, thinking that he would chase me out of the restaurant with a frying pan, I reluctantly gave up on him..:)
You made the Potato Raw Meatballs Recipe, you will definitely find a recipe from our other meatball recipes category. If your preference will be stuffing, you can choose one from our stuffed recipes> category. By the way, we have a recipe from our egg dishes category that you will definitely like. Have you looked at our muffin recipes? We strongly recommend that you take a look at our Cookie recipes category.Enjoy…

The glass used in the recipes, 200 ml.

600 grams (4 cups)  bulgur for meatballs (yellow)
400 grams (2 glasses) hot water
3 potatoes
1 onion
8 cloves of garlic

1 tablespoon of tomato, 1 tablespoon of pepper paste

2 tablespoons of isot
Cumin, new spring, pomegranate syrup, salt, chili pepper
Juice of half a lemon
100 grams (1.5 tea glasses) of olive oil
1 bowl of walnuts
A little parsley

For 8-10 people

Potato Raw Meatballs (Antakya) Recipe

Take the sorted and washed bulgur into the mixing bowl, pour hot water on it and mix it. Let’s boil the potatoes and add it to the bulgur (which has drained its water). Let’s add grated onion and crushed garlic on it and start kneading. After kneading a little, let’s add tomato paste and spices and continue kneading. As for the consistency, let’s add finely chopped parsley, salt, walnuts and olive oil and knead for a while. Let’s take small pieces from the ready meatballs and squeeze them in our hands and put them on the serving plate.

Bon appetit….


3 glasses of fine bulgur
4 Potatoes
1 onion< br/> 1/2 parsley
1 tablespoon of pepper paste
1 tablespoon of tomato paste
cumin, paprika
salt, black pepper
pomegranate syrup

Meatball Recipe

Place the fine bulgur in a large bowl that we can cover, wet it with 1 glass of water, then grate the potatoes and mix. While the bulgur is rising with the hot water and the heat of the potatoes, pour the oil into a small saucepan or pan, add the finely chopped onion and tomato paste and sauté. While it is still hot, pour it over the bulgur and potato mixture and knead it with your hands until it sticks to each other. Add the spices, parsley, pomegranate syrup and continue kneading and squeezing it between your palms. You can serve it with greens and lemon slices, if desired, while taking it to the serving plate.


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