Tatname
Recipes

Van acem köfte (egg-stuffed meatballs in tomato broth)

Serves 6Official

Ingredients

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

Start cooking

Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Water35%
  2. Potato23%
  3. Egg14%
  4. Ground beef14%
  5. Cooked chickpeas 2%
  6. Onion 2%
  7. Rice 2%
  8. Tomato paste 2%
  9. Sunflower oil 2%
  10. Bulgur 1%
  11. Salt 1%
  12. Tarragon 0%
  13. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the minced meat, bulgur, rice, cooked chickpeas, grated onion, tarragon, black pepper and salt thoroughly. Good kneading keeps the meatballs from falling apart.

  2. Peel the boiled eggs. Flatten a palmful of the meat mixture, put an egg in the middle and seal it all around. Use up all the mixture this way.

  3. In a separate pot fry the sunflower oil and tomato paste, add the water and heat it.

  4. Add the meatballs and chopped potatoes to the pot and cook. Serve hot with the broth.

    40 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

Take this recipe