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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Çiğ köfte ： ウィキペディア英語版 Çiğ köfte Çiğ köfte ((:ˌtʃiː cʰøfˈte)), a raw meat dish in Turkish and Armenian cuisines, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is traditionally made with either beef or lamb, and usually served as an appetizer or meze. In Turkish çiğ means "raw" and köfte means meatball. ==Meat differences== In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London broil or top round are recommended choices for the ground beef.〔Perry, Charles. "The Hollywood Walk of Food" ''Los Angeles Times'', Mar 12, 1992, pg,12〕〔Wottrich, Richard L. ''The History of Steak Tartare'' p.8〕 Since lamb is considered a "clean meat", and popular in Armenian cuisine, it is often used for çiğ köfte instead of beef. Both Armenians and Turks use çiğ köfte as a meze, served almost cold. The raw meat is not kept overnight and is reserved for special occasions. The lamb used must be deboned, degristled, and trimmed before it is prepared. The lamb is supposed to be butchered, bought, and prepared the very same day to ensure freshness.〔Kwiatoski, Debbie. "Chee Kufta - Delicate Raw Meat Appetizer", July 25, 2008 on suite101.com〕 With either meat, finely ground bulgur (durum and other wheat) is required. Other ingredients are mild onions, scallions, parsley, and usually green pepper. Variants of the dish may use tomato sauce, Tabasco sauce, and mint leaves. When served, it may be gathered into balls, or in one piece. Crackers or pita bread are sometimes used to consume it.〔〔〔Wise, Victoria. ''The Armenian Table'' (Macmillan, 2004, ISBN 0-312-32531-2) p.104〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Çiğ köfte」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.