The dish is served as an appetizer or meze, and it is closely related with kibbeh nayyeh from Levantine cuisine.

The word köfte derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten).

This absolutely fatless raw mincemeat is treated with spices while kneading the mixture, which is in lieu of cooking the meat.

The ingredients are all raw and traditionally include ground meat, bulgur, tomato paste, fresh onion, garlic and other spices for flavoring such as "isot" and black pepper.

[14] A favorite way of eating çiğ köfte is rolled in a lettuce leaf, accompanied by good quantities of ayran to counter-act the burning sensation that this very spicy food will give.

[19][20][21] Chi kofte is considered a delicacy in Armenian culture and is normally prepared on special occasions, especially during holidays.

There are many varieties of chi kofte among Armenian families depending on the historic region they are from and their personal preferences.

Traditional Armenian chi kofte is made in two varieties, either in loose meatball form in the shape of a small egg, or flattened on a plate with olive oil and minced green onions, similar to kibbeh nayyeh.

Although it is prepared throughout the year, it is particularly popular during Lent in accordance with the diet restrictions of the Armenian Apostolic Church.

A 2003 research paper on 50 çiğ köfte samples from Ankara, Turkey found that the dish had unsafe levels of microorganisms.

She told him about the king's prohibition on lighting fires, so the hunter separated the right hind leg of the deer and crushed it with a fine stone and added bulgur, black pepper and salt and kneaded it well with the ground beef.