Harput Koftesi – Bulgur Meatballs

Harput meatballs (Turkish: Harput köftesi)  originated from the Turkey village of Harput. It is made with added the lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil. There are known also as large meatball.

Harput Koftesi - Bulgur Meatballs
These bulgur and beef mince meatballs are great for a midweek meal, plus make cooking easy for yourself - double up the recipe and freeze some for another day.
  • 1 cup fine bulgur, soaked for 10 minutes in warm water, then water squeezed out through sieve
  • 450 g beef mince
  • 1 large onion, very finely chopped
  • ½ teaspoon allspice
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • 3 tablespoons butter
  • 2 large tomatoes, finely chopped
  • 4 cups water
  1. Combine well, bulgur, beef, onion, allspice, 1 ½ teaspoon of the salt, ½ teaspoon of the paprika, ¼ teaspoon of both the pepper and cumin, and ⅛ teaspoon of cayenne. Shape into a little smaller than walnut size balls and set aside.
  2. Melt butter in a saucepan then add tomatoes and the remaining salt, paprika, pepper, cumin and cayenne. Fry over medium heat for 8 minutes, then add water and bring to boil. Add balls, then cover and cook over medium/low heat for 45 minutes or until balls are well done.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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