Urfa egg kofte
Ingredients
- 500 gBulgur
- 230 gRed pepper flakes
- 80 gTomato paste
- 110 gOnion
- 1 gGround black pepper
- 2 gGround cinnamon
- 8 gSalt step 1
- 60 gParsley
- 150 gSpring onion
- 100 gClarified butter (ghee)
- 200 gEgg
- 2 gSalt step 3
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
- Bulgur35%
- Red pepper flakes16%
- Egg14%
- Spring onion10%
- Onion8%
- Clarified butter (ghee) 7%
- Tomato paste 6%
- Parsley 4%
- Salt 1%
- Ground cinnamon 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the bulgur with the finely chopped onion, paste, chili flakes (isot), salt, black pepper and cinnamon for about 5 minutes until it forms a paste.
5 minKeep kneading for about 20 more minutes until the bulgur is no longer hard.
20 minMeanwhile, heat the clarified butter, crack in the eggs, add salt and cook both sides.
Soften the kofte with a little water and mix in the finely chopped spring onion and parsley.
Add the hot eggs with their butter to the kofte, knead lightly, and serve on plates.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 318 (Şanlıurfa Ticaret ve Sanayi Odası)Accessed: November 4, 2026
Last changed: November 1, 2026