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Traditional Turkish bulgur and spice-based dish, sliced for serving
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 slice (medium) of Sliced Çiğ Köfte (80 g) has 144 calories. That works out to 180 calories per 100 g. It contains 25.6 g of carbs, 3.6 g of protein, 2.8 g of fat and 4.4 g of fiber. Its 0.1 mg of Copper covers 16% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 4 slice (medium) · 80 g
144
KCAL / 80G
Carbs
25.6g
· 9% DV
Protein
3.6g
· 7% DV
Fat
2.8g
· 4% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 10% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 520 mg | 23% |
| Total carbohydrate | 25.6 g | 9% |
| Fiber | 4.4 g | 16% |
| Protein | 3.6 g | 7% |
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 |
|---|---|---|
| 4 slice (medium) | 80 g | 144 kcal |
| 1 piece (mini) | 25 g | 45 kcal |
| 2 slice (small) | 40 g | 72 kcal |
| 100 g | 100 g | 180 kcal |
| 1 serving (medium) | 100 g | 180 kcal |
| 6 slice (large) | 120 g | 216 kcal |
| 8 slice (jumbo) | 160 g | 288 kcal |
| 10 slice (extra large) | 200 g | 360 kcal |
Calculated from 180 calories per 100 g.
Sliced çiğ köfte is the bulgur-and-spice mixture known as çiğ köfte, shaped into a slab and cut into portions for serving. It is typically eaten cold and does not need cooking.
This bulgur-based sliced çiğ köfte is meat-free. Some traditional çiğ köfte recipes used raw meat, but the meatless bulgur version is the one commonly sold in Turkey today.
Bulgur and spices form the base of sliced çiğ köfte. Recipes commonly add isot pepper, tomato or pepper paste, onion, and sometimes pomegranate molasses; the exact seasoning varies between makers.
Eat sliced çiğ köfte cold, either on its own or tucked into a lettuce leaf with a squeeze of lemon. It is ready to serve as made, so cooking or reheating is unnecessary.
Sliced çiğ köfte comes from the Turkish tradition of çiğ köfte, a seasoned mixture associated especially with southeastern Turkey. The sliced form is a convenient way to portion and serve the dish.
Sliced çiğ köfte can be quite spicy because isot and other pepper seasonings are common. The heat varies by recipe; lettuce and a squeeze of lemon can temper the taste, while ayran is a familiar cooling drink alongside it.
Yes. Put sliced çiğ köfte in flatbread with lettuce and herbs, then add lemon or pomegranate molasses and roll it up. This is a common way to serve çiğ köfte as a portable meal.
Sliced çiğ köfte is often served with lettuce, parsley, lemon, and sometimes pomegranate molasses. Ayran is a popular drink pairing, particularly when the seasoning is hot.
Keep sliced çiğ köfte covered in the refrigerator and avoid leaving it at room temperature for extended periods. Follow the package directions after opening, and discard it if its smell or appearance changes.
Yes, sliced çiğ köfte can be frozen, though thawing may make the bulgur mixture softer or crumbly. Freeze it in an airtight container in portions, thaw in the refrigerator, and do not refreeze it.
Vitamins
Vitamin A
96µg · 11% DV
B1
0.1mg · 8% DV
Vitamin C
7.2mg · 8% DV
B6
0.1mg · 6% DV
Minerals
Sodium
520mg · 23% DV
Copper
0.14mg · 16% DV
Manganese
0.36mg · 16% DV
Phosphorus
68mg · 10% DV
Potassium ⭐
208mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 4 slice (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.
Sliced Çiğ Köfte is a Turkish bulgur preparation, kneaded with pepper paste and spices, then shaped into portions for serving. It is especially associated with southeastern Turkey and Şanlıurfa. Although older versions could contain raw meat, the çiğ köfte commonly sold today in Turkey is usually meat-free; the sliced form makes it easy to share or portion.
It is soft yet slightly chewy, with a savoury, chilli-rich tang. In Turkey it is often wrapped in lettuce or flatbread and served with lemon, pomegranate molasses and greens, as a snack or light meal. Bulgur makes it mainly a carbohydrate source, with some fibre and comparatively little protein. For a lighter serving, use lettuce leaves instead of bread and add fresh salad.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ 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
0.48g
MONOUNSATURATED
0.88g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 8.7:1
Above the ideal 4:1 (8.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.