Malatya hırçikli köfte (wheat dumplings in sour soup)
Ingredients
- 500 gCracked hulled wheat (yarma)
- 500 gWater step 1
- 12.5 gSalt step 1
- 200 gOnion
- 166 gSunflower oil
- 40 gPepper paste
- 40 gTomato paste
- 2,000 gWater step 4
- 12.5 gSalt step 4
- 100 gBlack lentils
- 300 gCabbage
- 50 gSour plum paste
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
- Water64%
- Cracked hulled wheat (yarma)13%
- Cabbage8%
- Onion 5%
- Sunflower oil 4%
- Black lentils 3%
- Sour plum paste 1%
- Pepper paste 1%
- Tomato paste 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the cracked wheat with the hot water and its share of salt and leave for 10 minutes. When it has absorbed the water, knead into a sticky dough.
10 minDivide the dough into 1.5 cm pieces and roll them into balls in your palm, wetting your hands so the dough does not stick.
Chop the onion finely and fry it in the oil until pink. Add the pastes and stir until they melt.
Add the water, the pot's share of salt and the lentils and boil for 20 minutes.
20 minDrop the dumplings into the pot and cook for 10 minutes. Chop the cabbage roughly, add it and cook on low heat for 30 minutes.
40 minStir in the plum sour, take off the heat and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1461 (Yeşilyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026