What is Sarımsaklı Köfte?
Sarımsaklı Köfte is a flavorful Turkish dish made with bulgur and served in a rich, garlicky tomato and pepper paste sauce. The name “sarımsaklı” comes from the Turkish word “sarımsak,” meaning garlic, which gives the dish its signature bold flavor. These traditionally vegan Turkish bulgur balls retain a bit of a bite when cooked, giving them a pleasant chew alongside their aromatic flavour, perfect as a main dish or appetizer. The combination of fresh tomatoes and a rich, red pepper paste, flavored with plenty of garlic, creates a comforting and hearty meal that’s sure to impress.
Sarımsaklı Köfte vs Fellah Köftesi
To many, Sarımsaklı Köfte are round, smooth Turkish bulgur balls, while Fellah Köftesi are bulgur balls with the traditional indent. However, nowadays, the term Fellah Köftesi can be seen as somewhat derogatory because of the word fellah, which historically refers to peasants, particularly those of Arab descent or working in agriculture, like farmers or laborers. In Türkiye, the term fellahhas sometimes been used to imply a lower social or economic status, often associated with poor, rural workers or people from southeastern regions with Arab influences. That’s why some prefer to use the name Sarımsaklı Köfte to refer to either version of the dish.
Ingredients You’ll Need & How to Substitute
Köfte (Turkish Bulgur Balls)
- Fine Bulgur: The primary base of this dish, giving it texture and substance. Fine bulgur is essential to allow the grain to soften enough to turn into a dough later on.
- Fine semolina flour: Adds structure and helps bind the mixture. You can also use more plain flour instead.
- Plain flour: Provides additional binding for the köfte. You can also use more semolina flour instead.
- Tomato paste: Deepens the flavor of the sauce, making it richer and thicker. You can also use more red pepper paste instead.
- Tatlı biber salçası (mild red pepper paste): A staple in Turkish cooking, adding a mild but rich red pepper flavor. You can also use more tomato paste instead. Or use Acı biber salçası (spicy red pepper paste) for a spicy kick.
- Cumin: Adds warm, earthy notes to the köfte. You can leave it out if you like.
Sauce
- Parsley: In the sauce and for garnish, adding a fresh, herbal finish. Dried parsley can be used in the sauce.
- Tomatoes: Forms the savory base of the sauce. You can also use 1-2 tablespoons of tomato paste and dilute it with some water in the pan.
- Garlic: The flavor backbone, used generously in the sauce.
- Tatlı biber salçası (mild red pepper paste): Adds a mild but rich red pepper flavor. Use tomato paste or spicy red pepper paste if you prefer.
- Pul Biber: Adds a subtle heat. You can use normal chilli flakes instead.
How to Make Sarımsaklı Köfte (Step-by-Step)
Köfte (Turkish Bulgur Balls)
Prepare the Bulgur. To a large bowl, add the bulgur and 600ml boiling water. Cover with a plate and leave to soak for 15 minutes. Meanwhile, prepare the ingredients for the sauce.
Make the Köfte Mixture. Add the semolina flour, plain flour, tomato paste, pepper paste, cumin and salt.
Knead the mixture until it comes together into a dough that easily holds its shape (4-5 minutes). Don’t worry, the bulgur won’t break down entirely.
Shape the Köfte. Bring at least 3 litres of generously seasoned water (1 tbsp (14g) of salt per litre) to a boil while you shape the Köftesi. Dust a large tray with some flour and set aside. Have a bowl of water nearby to moisten your hands between shaping. Take a small piece of the dough (the size of a large grape, or around 10g) and shape it with moist hands into a ball.
Use your little finger to make an indent in the middle and transfer to the floured tray. Continue with the rest. To speed things up, I usually first shape all of the Turkish bulgur balls, then make all of the indents.
Dust the Köfte. Dust the shaped köfte with a little more flour and shake the tray to coat them. This forms a protective layer and prevents them from falling apart in the water.
Boil the Köfte. Add the Köfte to the boiling water, let it return to a boil, then cook for 10 minutes. Meanwhile, make the sauce. If the sauce isn’t finished by the time the Köfte are cooked, you can strain and set them aside.
Sauce
Prepare the aromatics. Trim and discard the lower stems of the parsley, chop the rest and refrigerate until needed. Finely grate the tomatoes by cutting them in half and grating the flesh on the fine side of a box grater so that only the skin remains (you can discard or eat it). Peel and finely grate or crush the garlic.
Prepare the Sauce. Heat the olive oil in a wide frying pan or shallow casserole over medium heat. Sauté the garlic in the oil until aromatic. Add the pepper paste and stir until mixed evenly.
Add the grated tomatoes, Pul Biber and salt and cook until some of the liquid has evaporated and the sauce has thickened (4-5 minutes).
Simmer the Köfte. Use a slotted spoon to transfer the Turkish bulgur balls to the frying pan along with most of the parsley. Turn off the heat, stir gently or shake the pan to coat the köfte evenly. If the sauce seems dry, add a splash of hot water from the kettle.
Serve. To serve, divide between bowls, garnish with the remaining parsley and a drizzle of olive oil.
Useful Tips
- Prevent köfte from falling apart: make sure to knead the dough well (4-5 minutes), which will soften the bulgur and build the gluten in the flour. Moisten your hands while shaping the Turkish Bulgur Balls to create smooth surfaces without large cracks. Lastly, dust the shaped köfte with some extra flour to create a protective layer that prevents them from falling apart in the water.
- Make extra sauce: The garlicky tomato and pepper paste sauce is so flavorful, it’s perfect to serve alongside rice or bread. Consider making extra to enjoy with other meals.
- Sauce too thin: If the tomato sauce is too watery, simply let it simmer for longer to thicken. You can also add a spoon of tomato paste to help thicken and intensify the flavor.
Why You’ll Love This Recipe
- Naturally vegan
- An easy sauce to whip up
- Satisfying flavors of garlic and tomato
- A new way to experience bulgur
How to store Sarımsaklı Köfte
If you’re planning to serve half the next day, don’t boil all of the Turkish Bulgur Balls. Instead, simply leave them to dry on the tray and also set aside half of the cooked sauce. The next day, reheat the sauce with a splash of water, cook the köfte and combine as described above. If you already cooked the köfte and combined them with the sauce, refrigerate them in an airtight container for 3-4 days and reheat with a splash of water in a pan.
Other Turkish Recipes You Might Like
- Mercimek Köftesi: hand-shaped Turkish bulgur and lentil balls drizzled with plenty of lemon juice
- Kısır: a fragrant Turkish Bulgur Salad
- Çiğ Köfte: spiced Turkish bulgur balls that are incredibly satisfying to eat
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Sarımsaklı Köfte (Turkish Bulgur Balls in a Garlicky Tomato and Pepper Paste Sauce)
Ingredients
Köfte
- 320 g fine bulgur
- 160 g fine semolina flour
- 2 tbsp plain flour (plus extra for dusting)
- 1 tbsp tomato paste (25g)
- 1 tbsp tatlı biber salçası (mild red pepper paste), 25g
- 1 tbsp cumin
- 1 tsp salt (7g), plus extra to season the water
Sauce
- 50 g parsley
- 4 large tomatoes (600g)
- 6 large garlic cloves
- 5 tbsp extra virgin olive oil (plus extra for finishing)
- 80 g tatlı biber salçası (mild red pepper paste), 3 tbsp
- 1 tbsp Pul Biber
- 1 tbsp salt (14g)
Instructions
Köfte
- To a large bowl, add the bulgur and 600ml boiling water. Cover with a plate and leave to soak for 15 minutes. Meanwhile, prepare the ingredients for the sauce.
- Add the semolina flour, plain flour, tomato paste, pepper paste, cumin and salt and knead the mixture until it comes together into a dough that easily holds its shape (4-5 minutes). Don't worry, the bulgur won't break down entirely.
- Bring at least 3 litres of generously seasoned water (1 tbsp (14g) of salt per litre) to a boil while you shape the Köftesi. Dust a large tray with some flour and set aside. Have a bowl of water nearby to moisten your hands between shaping. Take a small piece of the dough (the size of a large grape, or around 10g), shape it with moist hands into a ball, then use your little finger to make an indent in the middle and transfer to the floured tray. Continue with the rest. To speed things up, I usually first shape all of the balls, then make all of the indents.
- Dust the shaped köfte with a little more flour and shake the tray to coat them. This forms a protective layer and prevents them from falling apart in the water.
- Add the Köfte to the boiling water, let it return to a boil, then cook for 10 minutes. Meanwhile, make the sauce. If the sauce isn’t finished by the time the Köfte are cooked, you can strain and set them aside.
Sauce
- Trim and discard the lower stems of the parsley, chop the rest and refrigerate until needed. Finely grate the tomatoes by cutting them in half and grating the flesh on the fine side of a box grater so that only the skin remains (you can discard or eat it). Peel and finely grate or crush the garlic.
- Heat the olive oil in a wide frying pan or shallow casserole over medium heat. Sauté the garlic in the oil until aromatic. Add the pepper paste and stir until mixed evenly, then add the grated tomatoes, Pul Biber and salt and cook until some of the liquid has evaporated and the sauce has thickened (4-5 minutes).
- Use a slotted spoon to transfer the Köfte to the frying pan along with most of the parsley. Turn off the heat, stir gently or shake the pan to coat the köfte evenly. If the sauce seems dry, add a splash of hot water from the kettle. To serve, divide between bowls, garnish with the remaining parsley and a drizzle of olive oil.
Hi, I’ve made this recipe twice. First time I only used plain flour as I had no semolina and made the balls pretty big because I didn’t see they had to be large grape sized. It ended up very chewy and I didn’t really enjoy it, the sauce is great though. I also had to add almost double the amount of flour than the semolina in the recipe for it to stick together.
Learning from this I did everything by the recipe the second time, semolina was a huge gamechanger and I made them the correct size. They are still pretty chewy and I’m not a huge fan of that but in this smaller size it’s much better than my previous attempt.
I was wondering if this is the intended texture and I just don’t enjoy it or am I doing something wrong? I really did everything by the book the second time.
Hey, thanks for giving the recipe a go. I’m glad they turned out so much better the second time. Yes, they are a little chewy, but they should still be enjoyable. It makes sense that the first time turned out chewier, because of the added flour. The second one sounds good to me though. Sorry to hear you don’t like the texture very much. If you like Turkish flavors, try my recipe for Mercimek Köftesi. Those are also bulgur “balls”, but they are lighter in texture. It’s a very different dish altogether though.