Small Wheat Meat Balls With Yogurt

Sample Dishes from Turkish Cuisine

Small Wheat Meat Balls With Yogurt (Yoğurtlu Ufak Köfte)

Chickpeas1/2 cup90 gr
Water6 1/4 cup1250 gr
Boneless lamb shoulder or leg 10-12 piece350 gr
Salt4 teaspoon24 gr
Ground Meat (medium fat)4/5 cup150 gr
Walnuts (chopped)1/4 cup25 gr
Black Pepper1 teaspoon2 gr
Red pepper1 teaspoon2 gr
Onion2 medium size120 gr
Ground Lean Meat1 1/2 cup250 gr
Bulgur (fine)3 1/3 cup500 gr
Yogurt3 1/2 cup770 gr
Egg1 piece50 gr
Margarine3 tablespoon30 gr
Mint2 1/4 tablespoon3 gr


Prepare fılling and basic mixture as instructed in "Small Bulgur Balls with Yogurt". Set aside. To prepare broth: Combine meat and pre-soaked cihckpeas in a large saucepan. Add water. Cover and simmer until meat and chickpeas are tender. Remove scum with a perforated spoon while simmering. Season with salt. Add coarsely chopped onion, tomato paste, hot pepper sauce and lemon juice; mix well. Simmer until onion is tender. Steam stuffed and small bulgur balls over simmering broth. Remove bulgur balls. Bring broth to boil. Add bulgur balls to this mixture blending well. Reduce heat. Melt butter in a skillet. Stir in crushed mint. Sprinkle over bulgur balls just before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy778 cal
Protein40,2 g
Fat32 g
Carbohydrates83,4 g
Calcium237 mg
Iron8,55 mg
Phosphorus670 mg
Zinc7 mg
Sodium1741 mg
Vitamin A369 iu
Thiamine0,50 mg
Riboflavin0,56 mg
Niacin11,13 mg
Vitamin C2 mg
Cholesterol158 mg

Regional Characteristics:

This recipe is taken from Gaziantep. This delicious dish is served on special days for honoured guests. It is very popular throughout the southeast part of Anatolia. In some recipes bulgur balls are simmered in broth instead of steaming.