Chee kufta, or Çig köfte is a raw meat dish in Turkish, very similar to kibbeh nayyeh and to a lesser extent to steak tartare. It is made with either beef or lamb, and usually served as an appetizer in both Armenian and Turkish cuisines.
In Turkish, the dish is called çig köfte 'uncooked köfte'; it can also be written as one word, çig köfte. It is a favorite Turkish snack and a specialty of southeastern Turkey, especially Sanliurfa.
Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very finely ground beef are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mixture, which is said to "cook" the meat. Lastly, green onions, fresh mint and parsley are mixed in.
One spice that is associated with çig köfte, and with Sanliurfa as a whole, is isot, a very dark, almost blackish paprika, prepared in a special manner, and which is considered as indispensable for an authentically local preparation of çig köfte (and also of lahmacun). Although, isot is famous as the special dried pepper that is locally produced by farmers of Sanlurfa, in fact, it is a general word used for pepper in Sanliurfa. A favorite way of eating çig köfte is rolled in a lettuce leaf, accompanied with good quantities of ayran to counter-act the burning sensation that this very spicy food will give.