Chi Kofte: Armenian Steak Tartare Recipe (Chee Kufta)

If you grew up Armenian, you already know what chi kofte is. It shows up at every big gathering wrapped in lettuce leaves, piled onto a platter next to green onions and lemon wedges, and disappears faster than anything else on the table. If you did not grow up Armenian, the description may give you pause: raw ground lamb, kneaded with fine bulgur, spices, and onion, shaped by hand, and served immediately. But take one bite and you understand instantly why this dish has existed in Armenian kitchens for centuries. It is clean, deeply savory, faintly spiced, and unlike anything else you will find on a mezze table.

Chi kofte (also written chee kufta, chi kufta, or cig kofte) translates literally as "raw meatball" — chi meaning raw in Armenian, kofte being the shared word for a formed or pounded meat preparation across Armenian, Turkish, and Persian cuisines. Think of it as the Armenian answer to steak tartare, with bulgur standing in for the egg and finely minced shallot of the French version.

What Is Chi Kofte?

Chi kofte belongs to a family of raw meat dishes that appear across the Caucasus and Middle East, all built on the same principle: start with the freshest possible meat, pair it with a grain that absorbs and balances its richness, season generously, and eat right away. The Armenian version is particularly spiced compared to some regional variants, with Aleppo pepper, cumin, allspice, and cinnamon all playing a role. The fine bulgur does not cook — it softens slightly from the moisture in the meat and onion as you knead, absorbing the fat and juices and binding everything into a cohesive, sliceable mixture.

It pairs naturally on the table with spas to start, khorovats as a main, and tan, the cold Armenian yogurt drink, to wash it all down.

Ingredients (Serves 6 to 8 as an appetizer)

• 1 lb (450g) very fresh ground lamb, ideally 80/20, or lean ground beef
• 1 cup extra-fine bulgur (grade #1, not coarse)
• 1/2 cup warm water
• 1 medium yellow onion, finely grated (squeeze out excess liquid)
• 2 tablespoons tomato paste
• 1 teaspoon Aleppo pepper (or 3/4 tsp sweet paprika + 1/4 tsp cayenne)
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons olive oil, for finishing
• Juice of 1 lemon, for finishing

To serve

• Butter lettuce or Romaine leaves (for wrapping)
• Sliced green onions
• Fresh lemon wedges
• Fresh flat-leaf parsley sprigs
• Lavash or pita bread
• Sliced pickled peppers or fresh jalapeño (optional)

How to Make Chi Kofte: Step-by-Step

Step 1: Soak the bulgur

Place the extra-fine bulgur in a bowl and pour the warm water over it. Stir to combine and let it sit for 15 minutes. The bulgur should absorb most of the water and soften slightly. It will not be fully cooked — that is correct. It should feel damp and pliable, not wet or soggy. If it still seems dry after 15 minutes, add one more tablespoon of water and wait another 5 minutes.

Step 2: Prepare everything cold

While the bulgur soaks, keep your ground meat in the refrigerator. Grate the onion using the fine side of a box grater, then squeeze it firmly in a clean kitchen towel to remove as much liquid as possible. Excess onion water will make the chi kofte wet and prevent it from holding its shape. Measure out all spices and have them ready. Chill your mixing bowl in the refrigerator for 10 minutes if your kitchen is warm.

Step 3: Combine meat and bulgur

Take the ground meat directly from the refrigerator and add it to the bowl of soaked bulgur. Add the grated onion, tomato paste, Aleppo pepper, cumin, allspice, cinnamon, salt, and black pepper. Using clean hands, begin kneading the mixture firmly, working it together the way you would knead bread dough. You want the fat in the meat to emulsify slightly into the bulgur, creating a unified mixture rather than separate components. Knead for 5 to 7 minutes.

Step 4: Add the parsley and taste

Add the chopped parsley and knead for another minute to distribute it evenly. Now taste a small amount. Adjust salt, Aleppo pepper, and cumin to your preference. The mixture should taste boldly seasoned, as the flavors will mellow slightly when served cold. If it feels too dense, add a tablespoon of ice water and knead briefly.

Step 5: Shape and plate

Dampen your hands with cold water. Scoop about 2 tablespoons of the mixture and roll it gently between your palms into an oval or cylinder shape, pressing lightly with your thumb to make a small indent down the center — the classic chi kofte form that lets it hold a drizzle of olive oil in the groove. Arrange on a platter as you go, nestling them close together.

Step 6: Finish and serve immediately

Drizzle the formed chi kofte with olive oil and squeeze a generous amount of lemon juice over the top. Surround the platter with lettuce leaves, green onions, lemon wedges, and fresh parsley. Serve at once. Chi kofte should be eaten within 30 minutes of preparation.

How to Eat Chi Kofte

The classic way is to take a lettuce leaf, place one or two chi kofte inside with a green onion and a squeeze of lemon, roll it up, and eat it like a wrap. You can also eat it directly with a fork, or scoop it up with a torn piece of lavash. The olive oil and lemon drizzle on the platter are not decoration — drag the kofte through them before each bite.

At Armenian gatherings, chi kofte is almost always the first thing to hit the table, passed around while the khorovats is still on the grill and the spas is heating on the stove. It is an appetizer in function but a centerpiece in practice.

Tips for the Best Chi Kofte

• The meat is everything. There is no cooking to fix any deficiencies in the raw ingredient. Buy from a butcher you trust, on the day you plan to make it, and ask them to grind it fresh if possible.
• Extra-fine bulgur only. Coarse bulgur will not soften enough without cooking and will give an unpleasant gritty texture. Grade #1 or "extra fine" bulgur is what you need.
• Keep it cold throughout. Warm fat goes greasy and loses its clean flavor. Work quickly, use cold bowls, and do not let the mixture sit out.
• Squeeze the onion dry. This single step is what separates a properly textured chi kofte from a wet, sloppy one. Take your time with it.
• Aleppo pepper is not optional. The gentle heat and subtle fruitiness of Aleppo pepper is a defining flavor of this dish. If you substitute plain cayenne you will get heat without the character. Find it at any Middle Eastern or Armenian grocery.
• Serve on a cold platter. Refrigerate your serving dish before plating. It buys you extra time before the fat in the meat begins to warm.

Frequently Asked Questions

What is chi kofte made of?

Traditional Armenian chi kofte (chee kufta) is made from very fresh ground lamb, extra-fine bulgur, grated onion, tomato paste, and spices including Aleppo pepper, cumin, allspice, and cinnamon. Everything is kneaded together raw and served immediately.

Is chi kofte the same as cig kofte?

They share the same origin and name — both mean "raw meatball." The Armenian version (chi kofte or chee kufta) traditionally contains raw lamb or beef. The modern Turkish version sold in shops today (cig kofte) is now entirely plant-based, using only bulgur, tomato paste, and spices with no meat at all.

Is it safe to eat chi kofte?

Safety depends entirely on the quality and freshness of the meat. You must use same-day ground lamb or beef from a trusted butcher, keep everything cold throughout, and consume it immediately. Chi kofte is not a make-ahead dish. People with compromised immune systems, pregnant individuals, young children, and the elderly should avoid raw meat dishes.

What does chi kofte taste like?

Chi kofte has a clean, meaty flavor with the subtle nuttiness of fine bulgur and a warm spice profile from cumin, Aleppo pepper, and allspice. The fresh onion and parsley brighten it, and a squeeze of lemon at serving adds a sharp contrast. It is rich but not heavy, with a texture somewhere between a pate and a steak tartare.

Can I make chi kofte with beef instead of lamb?

Yes. Lean ground beef works well. The flavor will be milder and less rich than lamb, but the technique is identical. Some families make it exclusively with beef. Whatever meat you use, freshness is the non-negotiable requirement.

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Looking for more Armenian meat dishes? Try our recipe for kyufta, the cooked Armenian meatball, or go all-in on the grill with khorovats, the Armenian barbecue that defines summer gatherings. Browse the full Armenian recipes collection for more.