Urfa Meatballs with Egg

Urfa-style Egg Köfte is a traditional, geographically registered dish specific to the Şanlıurfa province in southeastern Türkiye. Unlike the standard raw köfte recipe, this unique variety contains eggs, making it both an integral part of regional cuisine and a dish with enhanced nutritional value. It is especially preferred by locals during certain months of the year.

Urfa Yumurtalı Köfte (Türkiye Culture Portal)

Urfa Yumurtalı Köfte Recipe

Ingredients (Serves 6–8)

• Esmer (kısırlık) bulgur: 500 grams
• İsot (Urfa pepper): 150 grams
• Pul biber: 20 grams (approximately one heaped soup spoon)
• Black pepper: 10 grams (approximately one teaspoon)
• Cumin: 2 grams (approximately one teaspoon)
• Tomato paste: 2 tablespoons
• Pepper paste: 1 tablespoon
• Pomegranate molasses: 2–3 tablespoons (to taste)
• Garlic: 3 cloves (minced)
• Onion: 1 large (finely grated or very thinly sliced)
• Salt: 10 grams (approximately one teaspoon)
• Parsley: Half a bunch (finely chopped)
• Eggs: 4
• Vegetable oil: 3–4 tablespoons
• Margarine: 125 grams (half a package)

Preparation

Preparation Stage

Parsley is washed, trimmed of stems, finely chopped and set aside. Onion is grated or cut into very fine cubes. Pul biber and isot are moistened with a small amount of water in a separate container and left to soften. This process enhances the flavor release of the spices.

Kneading Stage

Esmer bulgur is placed in a wide, flat mixing tray. The prepared onion, minced garlic, pastes, salt, cumin, pul biber, isot and black pepper are added. The mixture is slowly kneaded. Small amounts of water are intermittently added to allow the bulgur to swell and soften. Once the bulgur is thoroughly mashed and the mixture reaches a paste-like consistency, the chopped parsley and pomegranate molasses are incorporated and kneading continues.

Preparation of the Egg Sauce

In a separate bowl, the eggs are thoroughly beaten with a fork or whisk. Vegetable oil and margarine are added to a pan and heated over medium heat. Once the oil mixture is warm, the beaten eggs are poured in. The eggs are stirred continuously until they become bubbly and slightly foamy, then cooked through.

Combining

The cooked egg-oil mixture is poured hot over the kneaded raw köfte. Immediately, the eggs are thoroughly mixed into the köfte, and the entire mixture is kneaded again until all ingredients are fully integrated. Once the mixture is thoroughly homogenized, the egg köfte is ready to serve.

Serving Suggestions

Yumurtalı çiğköfte is served with lettuce leaves or lavaş bread. It is traditionally accompanied by regional beverages such as ayran or şalgam. It can be flavored with freshly squeezed lemon juice.