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Traditional Turkish boiled bulgur shell stuffed with minced meat, spices, and walnuts
In season: Spring · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (large) of Boiled İçli Köfte (Large) (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 32.4 g of carbs, 10.2 g of protein, 9 g of fat and 3.4 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (large) · 120 g
252
KCAL / 120G
Carbs
32.4g
· 12% DV
Protein
10.2g
· 20% DV
Fat
9g
· 12% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 16% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 2.64 g | 13% |
| Trans fat | 0.04 g | |
| Sodium | 408 mg | 18% |
| Total carbohydrate | 32.4 g | 12% |
| Fiber | 3.4 g | 12% |
| Protein | 10.2 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (large) | 120 g | 252 kcal |
| 1 piece (small) | 60 g | 126 kcal |
| 1 piece (medium) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 piece (extra large) | 150 g | 315 kcal |
| 1 serving (medium) | 180 g | 378 kcal |
| 2 piece (large) | 240 g | 504 kcal |
| 1 serving (large) | 240 g | 504 kcal |
Calculated from 210 calories per 100 g.
Boiled içli köfte has a bulgur-based outer shell filled with minced meat, usually seasoned with onion and spices; walnuts are also a traditional filling ingredient. Recipes vary by region and household, so the seasoning and filling proportions can differ.
Boiled içli köfte is cooked in water, while fried içli köfte is cooked in hot oil. The boiled version has a softer, moist shell; the fried one develops a crisp exterior. Both are commonly made with a similar bulgur shell and meat filling.
Boiled içli köfte belongs to Turkish cuisine and is especially associated with southeastern Turkey. Regional and family recipes differ in the shell, filling, shape, and cooking method, so it is not limited to one single version.
Seal the bulgur shell without cracks and lower each boiled içli köfte gently into hot water. Keep the water at a gentle boil rather than a vigorous one, and remove the pieces once they are cooked so they do not become waterlogged.
Serve boiled içli köfte hot, often with lemon and sometimes topped with melted butter or olive oil. Yogurt, cacık, or a fresh salad makes a common accompaniment. In Turkish meals, it may be served as a main dish or as part of a larger spread.
Yes, you can cook frozen boiled içli köfte without thawing it first. Lower the pieces carefully into hot water that is not boiling vigorously, then check that they are heated through. Cooking time varies with their size and how firmly frozen they are.
Refrigerate leftover boiled içli köfte in a covered container once it has cooled, and eat it within a few days. Do not leave it at room temperature for an extended period. Reheat it until the filling is hot throughout.
A crisp salad, yogurt, or cacık pairs well with boiled içli köfte and balances its hearty meat filling. For a fuller Turkish-style meal, serve it with soup; keep the side dishes fairly light if the köfte is the main course.
Boiled içli köfte often cracks if its bulgur shell is too thin or dry, the seam is not sealed well, or the pieces are dropped roughly into the water. Shape an even shell, smooth the join, and lower each piece gently.
To make boiled içli köfte lighter, use lean minced meat in the filling and skip a generous butter topping. Serve it with salad or yogurt instead of fried sides. The traditional bulgur shell and meat filling can stay the same.
Vitamins
B12
0.6µg · 25% DV
B3
1.8mg · 11% DV
B5
0.54mg · 11% DV
B6
0.16mg · 9% DV
Minerals
Sodium
408mg · 18% DV
Copper
0.16mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
7.8µg · 14% DV
Potassium ⭐
222mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 252 calories in 1 piece (large) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled İçli Köfte (Large) is a Turkish dish made from a fine bulgur shell filled with seasoned minced meat and walnuts, then gently cooked in water rather than fried. It is especially associated with southeastern Turkish cooking, where variations are served at family meals and celebrations.
The shell is tender and slightly chewy, while the savoury filling is rich with spice. Serve it hot, often with lemon, yoghurt or a crisp salad. It makes a satisfying main dish, though you can also offer it as part of a larger spread. It provides carbohydrates alongside some protein; for a lighter plate, pair one piece with plenty of salad or vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.64g
MONOUNSATURATED
3.24g
POLYUNSATURATED
1.92g
Omega 6:3 ratio 18.9:1
Above the ideal 4:1 (18.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.