İçli köfte – Turkish bulgur meatballs stuffed with meat Recipe
İçli köfte are round or oval meatballs made from a dough of bulgur and meat, filled with an aromatic sautéed stuffing. In Türkiye they are served on special occasions, family celebrations and holidays, because they take a bit of work but look impressive on the table. They can be compared to Middle Eastern kibbeh, but the Turkish version is often a little milder and more delicate in flavor.
İçli köfte combine a thin, delicate bulgur and meat shell with a richly seasoned, aromatic filling, giving a contrast of textures and flavors in every bite. They are a festive classic of Turkish cuisine and always make an impression when served to guests.
Chef's tips
Take your time kneading the bulgur and meat dough – the longer you work it, the easier it will be to shape thin shells that do not crack. Keep a small bowl of water nearby to moisten your hands regularly while forming the köfte.
How to serve
Serve on a large platter with lemon wedges, thick plain yogurt or garlicky yogurt sauce, and plenty of fresh herbs. They pair well with a simple tomato and cucumber salad or a crisp green salad with a lemony dressing.
Ingredients
- fine bulgur - 250 g
- ground beef lean - 400 g
- semolina - 60 g
- egg for the outer mixture - 1 piece
- onion medium - 2 piece
- walnuts chopped, optional - 40 g
- tomato paste - 20 g
- sweet paprika, ground - 4 g
- hot paprika, ground - 2 g
- ground cumin - 3 g
- salt to taste - 8 g
- black pepper - 3 g
- vegetable oil for deep-frying - 700 ml
- water hot, for soaking the bulgur - 250 ml
Preparation
- Put the bulgur into a large bowl, pour over hot water just to barely cover it, cover and set aside for 15–20 minutes until it absorbs the water and softens.
- Finely chop the onions. Heat 2 tablespoons of oil in a pan, add half of the onion and fry for 3–5 minutes until softened and slightly translucent.
- Add half of the ground meat (200 g) and fry for 6–8 minutes, breaking it up with a spoon, until it changes color completely.
- Add the tomato paste, half of the sweet and hot paprika, half of the cumin, salt and pepper to taste, and fry for another 3–4 minutes until the filling is fairly dry.
- Add the chopped walnuts, if using, mix and set the filling aside to cool completely.
- Add the semolina, the remaining 200 g raw ground meat, the rest of the onion, the egg and the remaining spices (paprika, cumin, salt, pepper) to the soaked bulgur.
- Knead the mixture by hand for 10–15 minutes until it is sticky and uniform; if it is too dry and crumbly, add cold water a tablespoon at a time, if it is too wet, add a little semolina.
- Cover the bulgur mixture with a damp cloth so it does not dry out while shaping.
- Tear off portions of the outer mixture about the size of a large egg. Moisten your hands with water so the mixture does not stick.
- Shape each portion into a ball, then use your index finger to make a hole in the center and gently rotate it in your hand, widening it until you have a thin “shell” shaped like a teardrop or an oval cup.
- Place 1–2 teaspoons of the cooled meat filling inside; do not overfill so you can close the meatball.
- Pinch the edges together, sealing the opening well and shaping into an oval meatball with slightly pointed ends; set aside on a plate.
- Repeat until you have used all the mixture and filling, trying to keep the meatballs a similar size.
- Heat the oil to about 170–180°C in a deep pot or wide saucepan; if you do not have a thermometer, drop in a small piece of the mixture – it should start sizzling immediately and float to the surface.
- Fry the meatballs in batches of a few at a time so as not to lower the oil temperature too much, for 4–6 minutes, turning until evenly golden brown.
- Remove with a slotted spoon to a plate lined with paper towels to drain excess fat.
- Serve hot or warm with lemon and plain yogurt.
Storage
Usmażone klopsiki przechowuj w lodówce do 2 dni i podgrzewaj w piekarniku w 170°C przez około 10 minut, aby odzyskały chrupkość. Możesz też zamrozić je po usmażeniu lub przed smażeniem (wtedy smaż bez rozmrażania na nieco mniejszym ogniu).
