|Social Friday August|
Raindrop Turkish House of San Antonio hosted its this years first Friday Social program on August 30, 2013. People from different occupations got together at this unique event and shared their opinions about the topic of the program which was Renewal.
This event's special dish was Cig Kofte (Raw Meatball). Two Turkish men prepared Cig Kofte in front of the guests. Preparation of Cig Kofte had the attendees' attention as "It was very exciting to watch it being prepared" a guest commented. At each program, different unique food, snack, or drinks which represent different aspects of Turkish culture are offered by the Raindrop Turkish House. Next program's special dish is Doner Kebab and Special guest is Berk Agar. Come and join us for this great moment of time on September 27.
(September 20, 2013. San Antonio, TX)
Cig Kofte, pronounced "chee coff tay" (and sometimes spelled cigkofte), is a traditional Turkish food, customary in the southeastern region. "Cig" means "raw," and originally, cig kofte was made with raw meat, though after concerns about the safety of uncooked meat swept the globe in recent years, many people now use cooked meat instead. (Vegetarians substitute scrambled eggs for the meat.)
Ingredients in cig kofte include lean mincemeat such as veal, a grain called bulgur, barley, chopped onions, tomato and pepper paste and spices, including mint and parsley. One particular spice vital to traditional cig kofte is isot, which is a sort of crushed chile (this is hard to find outside of the Middle East). It is said that the spices "cook" the meat when thoroughly mixed. Often, the mixture is formed into meatballs. Regardless of the specific recipe, a popular way to enjoy cig kofte is to wrap a hearty amount in a lettuce leaf and eat like a tortilla wrap.