Egg bulgur patties (yumurtalı köfte)
Ingredients
- 120 gBulgur
- 10 gClarified butter (ghee)
- 30 gEgg
- 5 gRed pepper flakes
- 20 gTomato paste
- 100 gOnion
- 3 gGround cinnamon
- 25 gSpring onion
- 25 gParsley
- 3 gGreen garlic
- 3 gSalt
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%
- Onion29%
- Egg9%
- Parsley7%
- Spring onion7%
- Tomato paste 6%
- Clarified butter (ghee) 3%
- Red pepper flakes 1%
- Green garlic 1%
- Ground cinnamon 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Break the eggs into a bowl and beat them with a little salt.
Chop the onion small. Mash it well together with the tomato paste, red pepper flakes, cinnamon and salt.
Work in the bulgur a little at a time, kneading. If the mixture dries out, add a little water.
Keep kneading until the bulgur turns soft.
Once the dough softens a little, finely chop the garlic, spring onion and parsley, add them and keep kneading.
Heat the ghee in a wide pan. Pour in the beaten eggs and cook until both sides brown.
Mix the cooked egg into the köfte while still hot and transfer to a serving plate.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026