Glorik (Van bulgur meatballs with garlic yoghurt)
Ingredients
- 500 gGround beef
- 150 gBulgur
- 7 gBasil
- 300 gOnion
- 50 gEgg
- 15 gTomato paste
- 5 gSalt
- 10 gRed pepper flakes
- 13.7 gOlive oil
- 200 gYogurt
- 9 gGarlic
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground beef40%
- Onion24%
- Yogurt16%
- Bulgur12%
- Egg 4%
- Tomato paste 1%
- Olive oil 1%
- Red pepper flakes 1%
- Garlic 1%
- Basil 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
In a pot combine the bulgur, minced meat, egg, basil and salt. Add half of the onion, diced, with half of the chili flakes and knead for 5 minutes.
5 minIn a separate pot, fry the remaining chopped onion in the olive oil until pink. Add the tomato paste and the remaining chili flakes and stir.
Fill the pot halfway with water. When it boils, roll the kneaded mixture into small balls, drop them in and cook for 25 minutes.
25 minMix the yoghurt with the garlic and pour it over the meatballs on the serving plate.
Where this recipe comes from
From a published work: quantities come from Zihni Yıldırım, B., Yılmaz, İ., Van Mutfağına Özgü Bazı Yöresel Yemekler (2023); the method is written in our own words.
- Zihni Yıldırım, B., Yılmaz, İ., Van Mutfağına Özgü Bazı Yöresel Yemekler (2023)Accessed: November 4, 2026
Last changed: November 1, 2026