What else can I make with these ingredients?
This recipe may contain allergens
İskender Kebap
Hard 1 hr~520 kcal 9/10
🥘
Banik
A Malatya bulgur and beef kofta shaped flat, seasoned with basil, tomato paste, pepper paste, and pan-fried until firm.
Hard⏱️ 1 hr📖 1 min readServes 6~470 kcal🇹🇷 Turkish🌍 Full translation
35 min prep 25 min cook
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h- Prep35 min
- Cooking25 min
Ingredients
6 servings
Quick:
For the meatballs
- 2.5 su bardağı(~500 ml) Medium bulgur
- 450 gr Ground beef
- 2 adet Onions
- 1 yemek kaşığı(~15 ml) Tomato paste
- 1 yemek kaşığı(~15 ml) Pepper paste
- 1.5 yemek kaşığı(~23 ml) Dried basil
- 1 tatlı kaşığı(~10 ml) Red pepper flakes
- 0.6 çay kaşığı(~3 ml) Black pepper
General
- 1.4 tatlı kaşığı(~14 ml) Salt
For the coating
- 2 adet Eggs
For cooking
- 0.6 su bardağı(~120 ml) Vegetable oil
For serving
- 1 su bardağı(~200 ml) Strained yogurt
- 0.4 demet Parsley
What else can I make with these ingredients?
Instructions
- 1
Moisten the bulgur with 0.5 cup of hot water and let it swell for 10 minutes.
10 min10:00 - 2
Grate the onions and knead them in a wide bowl with the bulgur, ground beef, pastes, basil, red pepper flakes, salt, and black pepper.
- 3
Knead the meatball mixture firmly for 10 minutes, then rest once it becomes tight and sticky.
10 min10:00 - 4
Tear off pieces larger than a walnut and shape them into flat round meatballs in your palms.
- 5
Beat the eggs and coat the meatballs in the egg.
- 6
Heat the vegetable oil in a pan and cook the meatballs for 4 minutes per side, until browned.
8 min08:00 - 7
Chop the parsley and serve the banik meatballs with strained yogurt and parsley.
💡 Tip: Do not rush kneading the bulgur mixture; at least 10 minutes of kneading keeps the meatballs from cracking in the pan.
🍽️ Serving suggestion: Serve banik meatballs as a hot Malatya-style plate with parsley onions, strained yogurt, and optional lavash.
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 C
- Vitamin B12
Nutrition (per serving)
~470
kcal calories
27
g protein
45
g carbs
22
g fat
Protein 22%Carbs 37%Fat 41%
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
- Milk
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 Banik make?
This recipe serves 6.How long does Banik take?
Prep 35 minutes, cooking 25 minutes; 60 minutes in total.Is Banik difficult?
This recipe is rated hard.How many calories does Banik have?
Approximately 470 kcal per serving. Protein: 27g, carbs: 45g, fat: 22g.Which allergens does Banik contain?
This recipe contains Gluten, Egg, Milk. Check it against your dietary needs.How many ingredients does Banik need?
This recipe needs 13 ingredients.
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