What else can I make with these ingredients?
This recipe may contain allergensRosto Köfte
Medium 1 hr 16 min~370 kcal 9/10
🥘
Konya Topalak
Tiny bulgur and beef meatballs simmer with chickpeas, tomato paste, onion, and mint in a hearty Konya stew.
Medium⏱️ 1 hr 20 min📖 1 min readServes 5~430 kcal🇹🇷 Turkish🌍 Full translation
35 min prep 40 min cook 5 min rest
- #Budget-Friendly
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 20 min- Prep35 min
- Resting/Marinating5 min
- Cooking40 min
Ingredients
5 servings
Quick:
For the meatballs
- 350 g Minced beef
- 1 glass(~200 ml) Fine bulgur for meatballs
- 3 tbsp(~45 ml) Flour
- 1 pcs Egg
- 1 tsp(~5 ml) Cumin
- 0.5 tsp(~2.5 ml) Black pepper
General
- 1.3 dessert spoon(~13 ml) Salt
For the dish
- 1.5 glass(~300 ml) Boiled chickpeas
- 1 pcs Onion
- 1.5 tbsp(~23 ml) Tomato paste
- 3 tbsp(~45 ml) Olive oil
- 5 glass(~1000 ml) Beef stock
For serving
- 1 dessert spoon(~10 ml) Dried mint
What else can I make with these ingredients?
Instructions
- 1
Soak the bulgur with half a cup of hot water for 10 minutes so it swells.
10 min10:00 - 2
Knead the minced beef, swollen bulgur, flour, egg, cumin, black pepper, and half of the salt.
- 3
Roll the mixture into chickpea-sized meatballs and place them on a floured tray.
- 4
Chop the onion and soften it in olive oil for 5 minutes.
5 min05:00 - 5
Add the tomato paste and fry for 2 minutes, then pour in the beef stock.
2 min02:00 - 6
Add the chickpeas, meatballs, and remaining salt to the boiling liquid.
- 7
Boil the topalak for 24 minutes, until the meatballs are cooked and the sauce thickens.
24 min24:00 - 8
Sprinkle with dried mint, rest for 5 minutes, and serve.
5 min05:00
💡 Tip: Roll the meatballs to chickpea size; if they are larger, the outside may fall apart before the center cooks, and the floured tray helps at this stage.
🍽️ Serving suggestion: Sprinkle with dried mint and serve as a main dish with yogurt, pickles, and tandoor bread.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin B12
- Fiber
Nutrition (per serving)
~430
kcal calories
27
g protein
46
g carbs
15
g fat
Protein 25%Carbs 43%Fat 32%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Konya Topalak make?
This recipe serves 5.How long does Konya Topalak take?
Prep 35 minutes, cooking 40 minutes, including 5 minutes of passive resting; 80 minutes in total.Is Konya Topalak difficult?
This recipe is rated medium.How many calories does Konya Topalak have?
Approximately 430 kcal per serving. Protein: 27g, carbs: 46g, fat: 15g.Which allergens does Konya Topalak contain?
This recipe contains Gluten, Egg. Check it against your dietary needs.How many ingredients does Konya Topalak need?
This recipe needs 13 ingredients.
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