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Konya çullama (egg-coated rice meatballs)

Serves 4Official

Ingredients

  • 500 gGround lamb
  • 200 gRice
  • 140 gOnion
  • 10 gSalt step 2
  • 5 gGround black pepper
  • 1,000 gWater
  • 10 gSalt step 4
  • 11 gWheat flour
  • 200 gEgg
  • 100 gButter

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water46%
  2. Ground lamb23%
  3. Egg9%
  4. Rice9%
  5. Onion 6%
  6. Butter 5%
  7. Salt 1%
  8. Wheat flour 1%
  9. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Parboil the rice and finely chop the onion.

  2. Knead the meat, rice, onion, salt and pepper until uniform.

  3. Squeeze in your palm and roll into balls about 4 cm across.

  4. Bring the water and salt to the boil and simmer the meatballs for 10 minutes.

    10 min

  5. Mix the flour and eggs, dip the boiled meatballs and fry in butter.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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