 There are many varieties of chi kofte among Armenian families depending on the historic region they are from and their personal preferences.For example, some may use more or less bulgur, and some may use more or less pepper paste depending on their desired spiciness.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.