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Boiled bulgur and minced meat icli kofte, source of protein and carbohydrates
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Boiled icli kofte (80 g) has 168 calories. That works out to 210 calories per 100 g. It contains 20 g of carbs, 6.8 g of protein, 6.4 g of fat and 1.8 g of fiber. Its 0.6 µg of B12 covers 23% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
168
KCAL / 80G
Carbs
20g
· 7% DV
Protein
6.8g
· 14% DV
Fat
6.4g
· 8% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 17% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 2.16 g | 11% |
| Trans fat | 0.02 g | |
| Sodium | 272 mg | 12% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 1.8 g | 6% |
| Protein | 6.8 g | 14% |
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 (medium) | 80 g | 168 kcal |
| 1 piece (extra small) | 40 g | 84 kcal |
| 1 piece (small) | 60 g | 126 kcal |
| 100 g | 100 g | 210 kcal |
| 1 piece (large) | 120 g | 252 kcal |
| 1 serving (medium) | 150 g | 315 kcal |
| 2 piece (double) | 160 g | 336 kcal |
| 3 piece (triple) | 240 g | 504 kcal |
| 1 serving (large) | 250 g | 525 kcal |
Calculated from 210 calories per 100 g.
Boiled icli kofte is made with a bulgur-based outer shell wrapped around a seasoned minced-meat filling, often cooked with onion. The shaped pieces are simmered in water rather than fried, giving the shell a tender texture.
Keep the water at a gentle simmer instead of a rolling boil, and lower each piece in carefully. A well-kneaded shell with no cracks and a securely sealed seam also helps boiled icli kofte hold its shape.
Boiled icli kofte is simmered in water, so its shell stays soft; fried icli kofte develops a browned, crisp outside from cooking in oil. The filling and bulgur shell can be similar, though recipes vary.
Serve boiled icli kofte hot, often with lemon and fresh herbs or a salad. In Turkish meals it may also be paired with yogurt or ayran; these fresh, tangy sides complement its savory filling.
Yes, boiled icli kofte can be frozen after it has cooled. Freeze the pieces separately first so they do not stick together, then transfer them to a sealed container. Reheat thoroughly before serving.
Boiled icli kofte can crack if its bulgur shell is dry, too thick, or poorly sealed, or if the water is boiling too vigorously. Smooth any cracks while shaping and handle the pieces gently in the pot.
Yes, you can shape boiled icli kofte ahead of time and keep the uncooked pieces covered in the refrigerator until cooking. Avoid stacking them, as the shells can stick or become misshapen.
Reheat boiled icli kofte gently in hot water or a covered pan with a little water, rather than boiling it hard. Handle the pieces carefully and heat until the filling is hot throughout.
Icli kofte is a traditional dish associated with Turkey and neighboring parts of the Middle East, with many regional versions. The boiled style is especially familiar in Turkish home cooking, while other recipes fry the shaped pieces.
Boiled icli kofte is usually filled with minced meat cooked with onion and spices; some versions add walnuts. Let the filling cool before shaping, which makes it easier to enclose without tearing the bulgur shell.
Vitamins
B12
0.56µg · 23% DV
B5
0.56mg · 11% DV
B3
1.68mg · 11% DV
Biotin
2.8µg · 9% DV
Minerals
Sodium
272mg · 12% DV
Selenium
6µg · 11% DV
Phosphorus
72mg · 10% DV
Zinc
0.96mg · 9% DV
Potassium ⭐
168mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 calories in 1 piece (medium) (80 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 icli kofte is a Turkish bulgur dumpling filled with minced meat, commonly seasoned with onion and spices. Associated especially with southeastern Turkey, it is simmered in water rather than fried, giving it a different character from the crisp, fried version also found in the region.
The bulgur casing is tender yet slightly firm, while the filling is savoury and juicy. It is usually served hot, often with lemon, as part of a meal or a shared spread. The bulgur contributes carbohydrates and the meat adds protein. A green salad or plain yoghurt makes a fresh accompaniment; for a lighter plate, serve one piece with plenty of salad rather than pairing it with other filling sides.
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 3
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
2.16g
MONOUNSATURATED
2.48g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.