Savor the Zesty Delight of Turkish Sour Bulgur Meatballs – Ekşili Köfte.
Experience the hearty and tangy flavors of Sour Bulgur Meatballs – Ekşili Köfte, a Turkish classic that combines tender veal, chickpeas, and bulgur meatballs in a lemony broth.
Infused with aromatic spices and fresh lemon juice, this dish is a comforting blend of bold flavors and wholesome ingredients.
Perfect as a hearty dinner or an impressive addition to your Turkish-themed menu, Ekşili Köfte is easy to prepare and endlessly satisfying. Pair it with warm bread or a crisp salad for a complete and delicious meal.
Celebrate Turkey’s culinary tradition with this comforting recipe, perfect for cozy evenings or special gatherings.
For the Bulgur Meatballs:
⦁ 2 cups fine bulgur
⦁ 3 tablespoons semolina
⦁ 300 g (0.67 lb) ground beef
⦁ 1 egg
⦁ 1 teaspoon tomato paste
⦁ 2 tablespoons all-purpose flour
⦁ Red pepper flakes, to taste
⦁ Black pepper, to taste
⦁ Salt, to taste
⦁ 1 cup hot water
For the Soup:
⦁ 200 g (0.45 lb) veal, cubed
⦁ 1 cup boiled chickpeas
⦁ 1 onion, finely chopped
⦁ 1 tablespoon butter
⦁ 1 tablespoon tomato paste
⦁ Hot water (approximately 1 liter or 5 cups)
⦁ Juice of 1 fresh lemon
⦁ Salt, to taste
1. Prepare the Soup Base: Add veal cubes and boiled chickpeas to a medium pot. Cover with water and boil until the meat is tender.
2. Prepare the Bulgur Meatballs: In a large bowl, mix bulgur and semolina. Pour 1 cup of hot water over the mixture, stir, cover, and let sit for 10 minutes to allow the bulgur to expand.
3. Add ground beef, egg, tomato paste, flour, red pepper flakes, black pepper, and salt to the bulgur mixture. Knead until the mixture is smooth and consistent.
4. Roll small, nut-sized balls from the mixture. Dust a tray with flour and arrange the meatballs, ensuring they don’t overlap.
5. Cook the Soup: Heat butter in a medium pot. Sauté onion and tomato paste until softened and fragrant. Add hot water (start with 5 cups and adjust for consistency) and stir.
6. Add the boiled veal and chickpeas to the soup. Stir well, then gently add the meatballs.
7. Season with lemon juice and salt, and simmer for about 10 minutes until the meatballs are cooked.
8. For an extra tangy kick, drizzle with pomegranate sour sauce before serving.
🛒 Choosing Ingredients
✔ Fine Bulgur – Use for the köfte mixture; it hydrates quickly and binds well
✔ Ground Beef or Lamb – Choose lean-to-medium fat for tender meatballs
✔ Onion – Grated or finely chopped for moisture and flavor in the mix
✔ Egg – Helps bind the meatball mixture
✔ Semolina or Flour – Optional, for better binding if bulgur is too loose
✔ Fresh Herbs – Parsley or mint for brightness
✔ Salt & Black Pepper – To season the köfte base
✔ Lemon Juice – Essential for the signature sour broth
✔ Tomato Paste – For depth and color in the soup base
✔ Carrots & Potatoes – Diced small; they soften quickly and add heartiness
✔ Butter & Olive Oil – For sautéing and richness
✔ Dried Mint – Classic for finishing with Turkish flair
👩🍳 Preparation
✔ Soak Bulgur – Use hot water and let it swell for 10–15 mins before mixing
✔ Make Köfte – Mix bulgur, ground meat, onion, egg, seasoning, and herbs into a soft dough
✔ Shape Gently – Roll into small meatballs; avoid overpacking for tenderness
✔ Sauté Tomato Paste – Cook briefly in oil to deepen flavor
✔ Build the Broth – Add water, lemon juice, and diced veggies; simmer until tender
✔ Add Meatballs – Drop into the simmering broth gently; avoid stirring right away
🔥 Cooking Techniques
✔ Cook Köfte in Broth – Let them simmer slowly; they’ll firm up and soak in flavor
✔ Don’t Overmix – Keeps köfte soft and tender
✔ Add Lemon Late – Preserves its fresh acidity and prevents bitterness
✔ Finish with Mint Butter – Optional, but a drizzle of melted butter with mint adds tradition
🍳 Balancing Flavors
✔ Sour + Savory – The lemony broth balances the hearty köfte
✔ Adjust Salt at the End – Taste after simmering to fine-tune
✔ Add a Pinch of Sugar – Optional, to mellow overly tangy broth
✔ Use Fresh Herbs – Sprinkle chopped parsley or mint before serving
📦 Storage
✔ Fridge – Keeps well for 2–3 days; reheat gently on the stove
✔ Freezer – Raw köfte freeze well (uncooked); freeze on a tray, then transfer to a bag
✔ Reheat Gently – Don’t boil again to keep köfte intact
✔ Soup Base – Can be made ahead and combined with fresh or frozen köfte
🍽 Serving
✔ Traditional Style – Serve hot with lemon wedges on the side
✔ Garnish – Fresh parsley, mint, or a swirl of mint butter
✔ Side Pairing – Turkish pilaf or flatbread makes it a full meal
✔ Comfort Food – Perfect for cold days or family-style dinners