Urfa Yumurtalı Köfte

Urfa-style Egg Köfte is a traditional dish specific to the city of Şanlıurfa in southeastern Anatolia, Türkiye, and is geographically indicated. Unlike the classic raw köfte recipe, this unique variety contains eggs, making it both an important component of regional cuisine and a dish with enhanced nutritional value. It is particularly favored by locals during the winter months.

^{Urfa Yumurtalı Köfte (}Türkiye Kültür Portalı⁾

• Dark (coarse) bulgur: 500 grams
• İsot (Urfa pepper): 150 grams
• Crushed red pepper: 20 grams (approximately 1 heaped tablespoon)
• Black pepper: 10 grams (approximately 1 teaspoon)
• Cumin: 2 grams (approximately 1 teaspoon)
• Tomato paste: 2 tablespoons
• Pepper paste: 1 tablespoon
• Pomegranate molasses: 2–3 tablespoons (to taste)
• Garlic: 3 cloves (minced)
• Onion: 1 large (grated or finely chopped)
• Salt: 10 grams (approximately 1 teaspoon)
• Parsley: Half a bunch (finely chopped)
• Eggs: 4
• Vegetable oil: 3–4 tablespoons
• Margarine: 125 grams (half a packet)

Parsley is washed, stripped of its stems, finely chopped, and set aside. Onion is grated or cut into very small cubes. Crushed red pepper and isot are moistened with a small amount of water in a separate container and left to soften. This step enhances the flavor release of the spices.

Dark bulgur is placed in a wide, flat mixing tray. The prepared onion, minced garlic, tomato paste, pepper paste, salt, cumin, crushed red pepper, isot, and black pepper are added on top. The mixture is gradually 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.

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

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 completely homogeneous, the egg köfte is ready to serve.

Egg köfte is served with lettuce leaves or lavaş bread. It is recommended to accompany it with regional beverages such as ayran or şalgam. Freshly squeezed lemon juice may be added for extra flavor.