Wheat Balls With Yogurt

Sample Dishes from Turkish Cuisine

Wheat Balls With Yogurt (Yoğurtlu Bulgur Köftesi)

Bulgur (fine)2 cup300 gr
Salt3 1/2 teaspoon21 gr
Water6 1/2 cup1200 gr
Flour5 tablespoon30 gr
Garlic4 clove8 gr
Yogurt1 3/4 cup385 gr
Oil7 1/2 tablespoon75 gr
Red pepper2 teaspoon4 gr
Mint1 tablespoon1.3 gr


Place bulgur in a large bowl. Add salt. Sprinkle with water. Knead for 10 minutes. Add flour and 1/2 cup of water; stir. Knead for 10 minutes. Roll into balls 1 1/2 cm (3/4 inch) in diameter. Arrange in a colander (or in a steamer). Place remaining 2 3/4 cups of water in a saucepan. Add salt. Bring to boil. Reduce heat. Arrange colander (or steamer) over gently boiling water. Cover and steam for 20-25 minutes. Set aside. Reserve liquid. Combine crushed garlic and yogurt; mix well. Stir bulgur balls in hot liquid used for steaming. Simmer for 1-2 minutes. Remove from heat. Pour yogurt over bulgur balls. Heat oil in skillet. Stir in red pepper and crushed mint. Sprinkle over bulgur balls with yogurt. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy344 cal
Protein8,1 g
Fat14,4 g
Carbohydrates47,1 g
Calcium58 mg
Iron2,55 mg
Phosphorus221 mg
Zinc2 mg
Sodium1599 mg
Vitamin A108 iu
Thiamine0,17 mg
Riboflavin0,15 mg
Niacin2,29 mg
Vitamin C1 mg
Cholesterol8 mg

Regional Characteristics:

It is one of the South and Southeast Anatolia dishes. As it is the case for other bulgur based köfte dishes, the kneading process is very important for this dish too. Because if the kneading is not done properly, bulgur balls can be dispersed in liquid. Spinach or sguash are added into this dish in Malatya province, and it is called "Çimdik Köfte" which means "Pinched Bulgur Balls", because basic bulgur mixture is pinched off with thumh and index fınger. When vegetables are added, this dish is served as a main course on the table.