Konya topalak (bulgur meatball stew with chickpeas)
Ingredients
- 150 gBulgur
- 250 gGround beef
- 50 gEgg
- 5 gSalt
- 30 gButter
- 13.8 gSunflower oil
- 100 gOnion
- 20 gTomato paste
- 10 gPepper paste
- 750 gWater
- 120 gCooked chickpeas
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
- Water50%
- Ground beef17%
- Bulgur10%
- Cooked chickpeas8%
- Onion 7%
- Egg 3%
- Butter 2%
- Tomato paste 1%
- Sunflower oil 1%
- Pepper paste 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the bulgur, mince, egg and salt well into a meatball dough.
Pinch off marble-sized pieces of dough and roll them into small balls in your palm.
In a separate pot melt the butter and add the oil. Chop the onion and fry until pink.
Add the tomato and pepper pastes and stir until fragrant.
Add the hot water and chickpeas and bring to the boil.
Add the meatballs, cover and cook.
20 minTake off the heat, rest and serve hot.
10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1203 (Konya Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026