:Welcome to EatsExplorer In this video, we’ll be taking you on a culinary journey to Turkey as we prepare a traditional Turkish dish known as Içli Köfte, or Stuffed Bulgur Köfte. These savory and aromatic köfte are made from fine bulgur wheat and filled with a flavorful mixture of ground meat, onions, and spices. Follow along with our step-by-step instructions and learn how to recreate this classic Turkish delight in your own kitchen. Don’t forget to like, subscribe, and hit the notification bell to stay updated with our delicious recipes from around the world!
This is also known as kibbeh in some countries but we call them as “içli köfte” in Turkish which literally translates to “stuffed meatball”.
This is the kibbeh recipe that comes to mind when we think of kibbeh we see and eat in kebab restaurants. As you can imagine, I adjusted the recipe again according to my own taste. Although it was my first attempt, I got a great result, especially in terms of taste. Maybe I couldn’t make it as thin as the professionals, but I think the içli köfte is the içli köfte you make yourself 🙂
With the following ingredients, you end up with a lot of kibbehs. I split them into small portions and and put some in the freezer. Right now I have ready to make kibbeh in my fridge. I’ll take it out of the freezer and put it on the bottom of the fridge, the next evening they will ready to be fried.
Ingredients
For the outer crust;
2 cups wheat bulgur,
250 g ground beef / lamb,
2 tablespoons semolina,
1 tablespoon flour,
2,5 cups water,
1 tablespoon tomato paste,
1 tablespoon pepper paste,
1 egg,
Salt.
to fill out;
500 grams of minced beef/lamb
2 onions,
2/3 cup olive oil,
1 cup ground walnuts,
Salt,
Black pepper. 2/3 barberry Chopped parsley, 50 grams of pizza cheese as desired
Instructions:
1. Prepare the bulgur: Place the fine bulgur in a large mixing bowl. Pour the boiling water over it and cover the bowl with a lid or plastic wrap. Let it sit for about 20-30 minutes until the bulgur absorbs the water and becomes soft.
2. Prepare the filling: In a separate pan, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the ground meat and cook until browned. Season with salt, pepper, and ground cinnamon. Set aside to cool.
3. Prepare the bulgur mixture: After the bulgur has absorbed the water and cooled down, add the tomato paste, red pepper paste (if using), finely chopped onions, ground cumin, ground allspice, salt, and pepper. Knead the mixture thoroughly until it becomes a smooth dough-like consistency.
4. Shape the köfte: Take a small amount of the bulgur mixture and flatten it in your palm. Place a spoonful of the meat filling in the center and fold the bulgur mixture around it, shaping it into an oval or round köfte. Make sure the filling is completely enclosed.
5. Fry the köfte: Heat olive oil in a pan over medium-high heat. Fry the köfte until they are golden brown and crispy on the outside. You can also brush them with olive oil for extra crispiness.
6. Serve: Serve the içli köfte hot, garnished with chopped fresh parsley and lemon wedges.
Remember that içli köfte can be a bit tricky to make, especially the shaping part, so don’t get discouraged if your first few attempts don’t look perfect. Practice makes perfect, and the taste will still be fantastic
In a large tray, combine the semolina mixture with the other crust ingredients and knead well by hand for a few minutes or until everything is well combined.
Grease your hands and scoop clementine-sized pieces out of the mixture, then roll them into smooth balls.
Make an indentation in the center of each ball to make sure the crust is as thin as possible.
Fill the indentation with the meat mixture and mold the crust around the filling.
Heat vegetable oil in a deep pan.
Put the meatballs in it and fry on all sides until they become golden brown.
https://youtu.be/1A8uHLkHKZs