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Traditional Turkish dish made with fine bulgur, raw lamb, spices, and herbs.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Cig Kofte (Lamb) has 180 calories. It contains 22 g of carbs, 10 g of protein, 5 g of fat and 3 g of fiber. Its 1.1 µg of B12 covers 46% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
180
KCAL / 100G
Carbs
22g
· 8% DV
Protein
10g
· 20% DV
Fat
5g
· 6% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 23% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 180 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 2.1 g | 11% |
| Trans fat | 0 g | |
| Sodium | 410 mg | 18% |
| Total carbohydrate | 22 g | 8% |
| Fiber | 3 g | 11% |
| Protein | 10 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 serving (medium) | 120 g | 216 kcal |
| 1 piece (mini) | 20 g | 36 kcal |
| 2 piece (small) | 40 g | 72 kcal |
| 100 g | 100 g | 180 kcal |
| 5 piece (medium) | 100 g | 180 kcal |
| 8 piece (large) | 160 g | 288 kcal |
| 10 piece (jumbo) | 200 g | 360 kcal |
| 1 pack (large) | 250 g | 450 kcal |
Calculated from 180 calories per 100 g.
Lamb cig kofte is a traditional Turkish dish made by kneading fine bulgur with raw minced lamb, spices, and herbs. It is shaped into small portions and commonly served with lettuce, lemon, and flatbread.
Yes, the traditional lamb version is made with uncooked minced lamb. Kneading the meat with bulgur, spices, and lemon shapes the dish but does not cook the lamb.
Lamb cig kofte made with raw minced meat carries a risk of foodborne illness. Spices, lemon juice, and kneading do not reliably remove harmful germs, so choose a meatless version if you want to avoid raw-meat risk.
To make lamb cig kofte, soften fine bulgur with a little water, then knead it thoroughly with finely minced raw lamb, pepper paste, isot, and spices. Shape the mixture and serve it promptly with lettuce and lemon.
Lamb cig kofte contains raw minced lamb, while the widely sold meatless version is made mainly from bulgur, pepper paste, and spices. The lamb version has a greater food-safety risk because its meat is not cooked.
Lamb cig kofte is associated with southeastern Turkish cuisine, particularly the culinary traditions of Şanlıurfa. Recipes vary by household and region, especially in their use of isot pepper, herbs, and seasonings.
Lamb cig kofte is commonly served with lettuce leaves, lemon, and flatbread. Fresh herbs and spring onions are also popular accompaniments; adding lemon does not make the raw lamb safe.
Lamb cig kofte is best prepared fresh and eaten promptly because it contains raw minced meat. Refrigerate leftovers quickly in a sealed container and follow safe storage guidance for raw-meat dishes rather than leaving them at room temperature.
Yes, lamb cig kofte can be frozen, though freezing and thawing may change the bulgur’s texture. Freeze it promptly in an airtight container, thaw it in the refrigerator, and do not refreeze it after thawing.
Pregnant people should avoid lamb cig kofte made with raw lamb because raw minced meat can carry germs that pose serious risks during pregnancy. Ask your prenatal care professional for advice if you have already eaten it or are concerned.
Vitamins
B12
1.1µg · 46% DV
B3
2.1mg · 13% DV
B5
0.6mg · 12% DV
B6
0.18mg · 11% DV
Minerals
Sodium
410mg · 18% DV
Phosphorus
110mg · 16% DV
Copper
0.13mg · 14% DV
Selenium
7µg · 13% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 180 calories in 100 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.
Cig Kofte (Lamb) is the traditional meat version of a southeastern Turkish dish, made by kneading fine bulgur with raw lamb, spices such as chilli and isot, onion and herbs until the mixture holds together. It is distinct from the widely sold meatless çiğ köfte.
In Turkey, it is shaped into small portions and served with lettuce, herbs and lemon, or wrapped in thin flatbread. The bulgur contributes most of its carbohydrates, while the lamb adds protein: a 100 g portion has 10 g. Since it is made with raw meat, choose a freshly prepared serving from a trusted source; extra greens make an easy, lighter accompaniment.
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.
No known major 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
2.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.