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Eksili Ufak Kofte – A Dish With Small Bulgur Balls


For Bulgur Balls

  • 2,5 glasses of fine bulgur (simit)
  • 300 grams of lean minced meat
  • 1 medium onion
  • 2 spoons of flaked red pepper
  • Half of a glass of semolina
  • 1 egg
  • 1 teaspoon of black pepper, salt

For Soup

  • 500 grams of lean meat vut into morsel sized pieces
  • 1 glass of chickpeas
  • 1 spoon of pepper paste
  • 1 spoon of tomato paste
  • 1 medum onion
  • a lemon’s juice or sumac juice
  • 1 spoon of dried mint
  • Half a glass of oil or 2 spoons of clarified butter


Mix bulgur, meat, flaked red pepper, minced onion, salt, an egg, black pepper and pre-soaked semolina and knead them well(wetting your hands makes kneading easier). Knead until the dough becomes like gum. Cover dough with a wet cloth. Take small pieces of dough and round them. (A piece should be bigger than a chickpea). place these pieces into a strainer. Put the strainer on a pot filled with water and enoug salt. Steam them for 15-20 minutes then take tkem into a tray. Put lean meat cut into morsel sized pieces in a pot, add enough water and boil the meat. Take bubbles with a spoon. Add chickpeas pre-soaked overnight, minced onion, toamato and pepper paste and salt. After meat is cooked well, add lemon juice, sumac juice and bol for 10 minutes, then add meat balls and cook them together. Fry oil. Add flaked red pepper and dried mint in it. Add oil into the meal.

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