How Authentic Urfa Cigkofte is Made, Addictive Spicy Raw Meat Patties

Ingredients:
• 500 g leg of lamb, sinews and fats removed, chopped and pounded into a paste
• 2 cups fine bulgur, dark or white 400 g
• 1 onion, finely chopped or grated, 150 g
• 8 - 10 green onions, finely choppped
• 1 bunch of parsley, chopped
• 2 tbsp tomato paste, 40 g
• 5 cloves of garlic, minced
• 1.5 cup isot pepper flakes, 150 g
• 40 g pul biber, Turkish chili flakes / Aleppo peppers, 4 tbsp, 1/4 cup (optional)
• 1/2 tsp black pepper powder
• 1/2 tsp cloves powder
• 1 tsp cinnamon powder
• 2.5 tsp salt
• 500 g ice cubes or 500 ml chilled water
• Crispy lettuce leaves, radishes and lemon to serve
Instructions:
1. Remove any fats and sinews of the lamb, cut into small pieces
2. Transfer on to a plastic wrap, cover and pound with a hammer into a tender paste,
3. Alternatively grind in food processer until tender
4. Set aside and keep in the fridge
5. Finely mince or grate the onion and the garlic, transfer into a large tray together with 1.5 cup isot
6. Add 2 tsp salt, 1/2 tsp black pepper, 1/2 cloves powder, 1 tsp cinnamon powder and 2 tbsp tomato paste
7. Optionally add 4 tbsp pul biber or substitute isot with pul biber if isot is not possible to find
8. Knead the mixture while rubbing it against the bottom of the tray for 5 mins until nicely combined
9. Add the pounded lamb together with 5 - 6 ice cubes
10. Knead the mixture 10 - 15 mins until fully combined and the mixture becomes a paste
11. Add the bulgur, together with ½ cup ice cubes or chilled water mix and knead for 10 – 15 mins until combined. Add the chilled water or ice cubes gradually to avoid a soggy mixture
12. Continue kneading until the bulgur feels soft and the mixture sticks to the tray and do not fall off when turned over.
13. Finely chop the green onion (mostly green parts) and the parsley and add into the tray
14. This time knead gently just to combine and without bruising the greens.
15. Serve as small bite size pieces by pressing between your palm or make a big ball and press onto the plate for a portion size.
16. Serve with crispy lettuce leaves, radishes and lemons. Enjoy.