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'''Çiğ köfte''' ({{IPA-tr|tʃiː cœfte}}) or '''chee kofta'''<ref name="Perry 1992">{{cite news|last=Perry|first=Charles|access-date=2019-09-22|title=The Hollywood Walk of Food|url=https://www.latimes.com/archives/la-xpm-1992-03-12-fo-4983-story.html|date=12 March 1992|pages=12|newspaper=[[Los Angeles Times]]}}</ref> is a [[kofta]] dish common to [[Armenian cuisine|Armenian]]<ref name="Perry 1992" /><ref>{{Cite web |last=Valdespino |first=Anne |date=17 January 2020 |title=Glendale's Armenian community stars in Marcus Samuelsson's 'No Passport Required' on PBS |url=https://www.dailynews.com/2020/01/17/glendales-armenian-community-stars-in-marcus-samuelssons-no-passport-required-on-pbs/ |access-date=22 July 2022 |website=[[Los Angeles Daily News]]}}</ref><ref>{{Cite web |last=Kirst |first=Virginia |date=16 August 2015 |title=Vegan Bites That One-Up Raw Meat |url=https://www.ozy.com/around-the-world/vegan-bites-that-one-up-raw-meat/61424/ |access-date=22 July 2022 |website=[[Ozy (media company)|OZY]] |archive-date=28 June 2022 |archive-url=https://web.archive.org/web/20220628151134/https://www.ozy.com/around-the-world/vegan-bites-that-one-up-raw-meat/61424/ |url-status=dead }}</ref> and [[Turkish cuisine]] cuisines.<ref>{{cite book |last=Brown |first=Ellen |publisher=Cider Mill Press |date=2020 |title=Meatballs: The Ultimate Cookbook |url=https://www.google.com/books/edition/Meatballs/_eP7DwAAQBAJpg=PA11&printsec=frontcover |page=11}}</ref> It is a regional specialty of [[southeastern Turkey|southeastern Anatolia]] in [[Urfa]]. The dish is served as an appetizer or [[meze]], and it is closely related with ''[[kibbeh nayyeh]]'' from [[Levantine cuisine]].<ref>{{cite book |last=Basan |first=Ghilli |title=Middle Eastern Kitchen |publisher=Hippocrene Books |date=2006 |url=https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA71 |page=71|isbn=9780781811903 }}</ref>
Traditionally made with raw meat, there are vegetarian variations made with [[bulgur]] and in [[Urfa]], a local meatless version is made with [[scrambled eggs]].<ref>{{cite book |last=Şanlı |first=Süleyman |title=Jews of Turkey: Migration, Culture and Memory |publisher=Tayor & Francis |date=2018 |isbn=9780429016851 |url=https://books.google.com/books?id=_jV7DwAAQBAJ}}</ref><ref>{{cite book |last1=Sivrioglu |first1=Somer |last2=Dale |first2=David |publisher=Allen & Unwin |title=Anatolia: Adventures in Turkish eating |date=2019 |isbn=9781760873066 |url=https://books.google.com/books?id=GkyrDwAAQBAJ&pg=PT29}}</ref> In [[Diyarbakır]] province locally prepared batches are sold by street vendors.<ref>{{cite book |last=Kitchen |first=Leanne |title=Turkey: More Than 100 Recipes, with Tales from the Road |publisher=Chronicle Books |date=2012}}</ref>
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