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Bulgur, spices, isot pepper, pomegranate molasses, vegan
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Small portion of çiğköfte (35 g) has 63 calories. That works out to 180 calories per 100 g. It contains 11.5 g of carbs, 1.6 g of protein, 1.2 g of fat and 1.5 g of fiber. Its 0 mg of Copper covers 5% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 35 g
63
KCAL / 35G
Carbs
11.5g
· 4% DV
Protein
1.6g
· 3% DV
Fat
1.2g
· 2% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 10% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 63 kcal | |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 147 mg | 6% |
| Total carbohydrate | 11.5 g | 4% |
| Fiber | 1.5 g | 5% |
| Protein | 1.6 g | 3% |
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 (small) | 35 g | 63 kcal |
| 1 piece (medium) | 50 g | 90 kcal |
| 1 piece (large) | 70 g | 126 kcal |
| 100 g | 100 g | 180 kcal |
| 1 serving (medium) | 100 g | 180 kcal |
| 3 piece (small) | 105 g | 189 kcal |
| 1 serving (large) | 150 g | 270 kcal |
| 5 piece (small) | 175 g | 315 kcal |
Calculated from 180 calories per 100 g.
A small portion of çiğköfte is usually made with fine bulgur, pepper or tomato paste, isot pepper, onion, spices, and often pomegranate molasses. Recipes differ in how much paste and seasoning they use.
A small portion of çiğköfte sold in Turkey is usually meat-free, but traditional versions can contain raw minced meat. Ask the seller about the recipe if you need to know which kind you are getting.
A small portion of çiğköfte comes from the çiğköfte tradition of southeastern Turkey, especially Şanlıurfa. The dish has evolved over time, and the meat-free version is now widely sold.
A small portion of çiğköfte is shaped from bulgur mixed with pepper paste, isot, onion, spices, and other seasonings. Traditionally, the mixture is kneaded until the bulgur softens and holds together.
A small portion of çiğköfte tastes savory, tangy, and warmly spiced, with a chewy texture from the bulgur. Isot adds a distinctive pepper flavor, while pomegranate molasses can bring a sweet-sour note.
A small portion of çiğköfte is usually served cold or at room temperature, not cooked or served steaming hot. It commonly comes with lettuce, lemon, herbs, or lavash for wrapping.
A small portion of çiğköfte should be refrigerated promptly in a covered container rather than left at room temperature. For the best texture and freshness, eat it soon and keep lettuce or lavash separate.
Yes, you can freeze a small portion of çiğköfte, but thawing can make the bulgur soft or watery. Freezing is less suitable than eating it fresh, especially if you want its usual firm texture.
A small portion of çiğköfte made without meat may be eaten during pregnancy if it has been handled and stored safely. Avoid versions containing raw meat, and ask your prenatal care provider if you are unsure about a particular product.
A small portion of çiğköfte can be quite spicy because recipes often use isot and other hot peppers. Heat levels vary, so ask for a mild version if you prefer less spice.
Vitamins
B6
0.05mg · 3% DV
B1
0.03mg · 3% DV
B3
0.39mg · 2% DV
Vitamin C
2.1mg · 2% DV
Minerals
Sodium
147mg · 6% DV
Copper
0.05mg · 6% DV
Manganese
0.11mg · 5% DV
Phosphorus
23mg · 3% DV
Potassium ⭐
65mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 63 calories in 1 piece (small) (35 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.
A small portion of çiğköfte is a few pieces of the Turkish bulgur mixture, kneaded with pepper paste, isot chilli and other spices. Associated with southeastern Turkey, especially Şanlıurfa, it was traditionally made in different ways; the widely available version described here is vegan and may include pomegranate molasses.
It is deeply savoury and peppery, with a soft, chewy bite and a gentle tang. In Turkey, it is commonly wrapped in lettuce with herbs and a squeeze of lemon, or eaten with lavash; it also makes a popular street-food snack. Bulgur gives it most of its energy and some fibre, while protein is modest. Add extra salad or lettuce for a lighter, more filling plate.
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
✓ 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
0.21g
MONOUNSATURATED
0.39g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.