Dish

Ulkoy

Ulkoy is made by first soaking bulgur wheat in water until tender, then mixing it with ground lamb, onion, tomato paste, and a variety of spices. The mixture is then formed into balls and baked in the oven until golden brown. Ulkoy is typically served with a side of yogurt sauce and a fresh salad.

Asian cuisine› Arab cuisine› Turkish cuisine

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Origins and history

Ulkoy originated in Turkey and is a popular dish in Turkish cuisine. It is often served during special occasions and celebrations.

Dietary considerations

Ulkoy is high in protein and fiber due to the use of ground lamb and bulgur wheat. However, it is not suitable for those with a gluten or dairy allergy.

Variations

Variations of ulkoy can be made with different types of ground meat, such as beef or chicken. Some recipes also call for the addition of herbs, such as parsley or mint, to the mixture.

Presentation and garnishing

To ensure the ulkoy hold their shape during baking, it is important to chill the mixture thoroughly before forming into balls. Once baked, ulkoy can be presented on a platter with a side of yogurt sauce and a fresh salad. It can be garnished with a sprinkle of paprika or a sprig of fresh herbs.

Tips & Tricks

When mixing the ingredients, be careful not to overmix the mixture as this can result in a tough texture. Additionally, if the mixture is too wet, add more bulgur wheat to help it hold its shape.

Side-dishes

Ulkoy can be served with a side of yogurt sauce and a fresh salad. It also pairs well with traditional Turkish side dishes such as cacik (a yogurt and cucumber dip) and ezme (a spicy tomato and pepper dip).