STUFFED BULGUR KOFTE – İÇLİ KÖFTE

STUFFED BULGUR KOFTE (makes approx. 35 koftes)

(dough)
400g finest bulgur (for koftes)
200g lean minced beef (5% fat)
100g fine semolina
100g plain flour
2 tbsp pepper puree
1 tsp black pepper
1 tsp chilli flakes
1 dstsp salt
620ml water

(filling)
500g minced beef
4 medium onions (finely chopped)
100g crushed walnuts
chopped parsley
50g butter
30ml olive oil
1 dstsp paprika
1 tsp black pepper
1/2 tsp chilli flakes (optional)
salt to taste

Method:
First make filling – add the minced beef to a dry pan on medium – high heat, breaking up any lumps. When browns, add the olive oil and butter. After approx. 5 mins, add the finely chopped onions and stir until translucent. Add paprika, black pepper, salt and chilli flakes to taste. Mix well, take off the heat and put aside to cool.

Making the dough – in a large bowl, preferably with a flat middle, pour in 100mls of boiling water. Add the semolina and mix well before covering and leaving to absorb for 30 mins. After 30 mins, add the fine bulgur and 320mls of hot (not boiling) water and mix thoroughly. Flatten top, cover and leave for 30 mins. After 30 mins, break up the bulgur so it is not stuck together. Add the puree, lean mince, 100mls cold water and mix with your hands. Add the seasoning and 100mls more cold water and mix again. Finally add the flour and knead for 20-30 mins with wet hands until you form a dough like consistency which does not fall apart (this step is very important). Keep hands wet but avoid adding too much water. Cover and put aside.

Add the crushed walnuts and chopped parsley to the cooled filling. We’re ready to start shaping the koftes. This recipe shows you 3 differnt methods – traditional hand shaping, using a rolling pin and the cup method. Follow the instructions in the video carefully to achieve best results. Each method calls for working with wet hands to avoid cracks, shape and seal the koftes. Use a tangerine sized piece of dough and work to a thickness of 2mm before filling. Spoon in a generous amount of filling for each kofte, pressing down to remove gaps. Remove excess dough from top and bottom as you go along. Once shaped, deep fry in olive oil, cooking evenly on all sides. Take out onto a paper towel to soak excess oil. Thank you for watching!

Don’t forget to subscribe, give this video a thumbs up and leave a comment.
———————————–
İÇLİ KÖFTE – Yaklaşık 35 köfte yapar

(hamur)
400 gr ince bulgur (köftelik)
200 gr yağsız kıyma (%5 yağ)
100 gr ince irmik
100 gr un
2 yemek kaşığı biber salçası
1 çay kaşığı karabiber
1 çay kaşığı pul biber
1 tatlı kaşığı tuz
620 ml su

(iç harcı)
500 gr kıyma
4 orta boy soğan (ince kıyılmış)
100 gr ezilmiş ceviz
kıyılmış maydanoz
50 gr tereyağı
30 ml zeytinyağı
1 tatlı kaşığı kırmızı biber
1çay kaşığı karabiber
1/2 çay kaşığı pul biber (isteğe bağlı)
damak tadınıza göre tuz

Yöntem:
Önce iç harcı yapın – kıymayı orta ila yüksek ateşte kuru bir tavaya koyun ve topakları parçalayın. Kızarmaya başladığında zeytinyağı ve tereyağını ekleyin. Yaklaşık 5 dakika, incecik doğranmış soğanları ekleyin ve soğanlar saydamlaşana kadar sürekli karıştırın. Kırmızı toz biber, karabiber, tuz ve pul biber ekleyin. İyice karıştırın, ocaktan alın ve soğuması için bir kenara koyun.

Hamuru hazırlama – tercihen düz bir ortası olan büyük bir kaseye 100 ml kaynar su dökün. İrmik ekleyin ve iyice karıştırın, üzerini örtün ve 30 dakika suyu emmesini bekleyin. 30 dakika sonra, ince bulguru ve 320 ml sıcak (kaynar değil) suyu ekleyin ve iyice karıştırın. Üstünü düzleştirin, kapatın ve 30 dakika bekletin. 30 dakika sonra, bulguru birbirine yapışmaması için parçalayın. Salçayı, yağsız kıymayı, 100 ml soğuk suyu ekleyin ve ellerinizle karıştırın. Baharatları ve 100 ml daha soğuk suyu ekleyin ve tekrar karıştırın. Son olarak unu ekleyin ve dağılmayan bir hamur kıvamına gelene kadar 20-30 dakika ıslak ellerle yoğurun (bu adım çok önemlidir). Ellerinizi ıslak tutun ancak çok fazla su eklemekten kaçının. Üzerini örtün ve bir kenara koyun.

Soğuyan iç harca ezilmiş cevizleri ve kıyılmış maydanozu ekleyin. Köfteleri şekillendirmeye başlamaya hazırız. Bu tarif size 3 farklı şekillendirme yöntemi gösteriyor – geleneksel el şekillendirme, oklava ve fincan yöntemi. En iyi sonuçları elde etmek için talimatları dikkatlice izleyin. Her yöntem, çatlakları önlemek, köfteleri şekillendirmeye ve kapatmaya yardımcı olmak için ıslak ellerle çalışmayı gerektirir. Her seferinde mandalina büyüklüğünde bir hamur parçası kullanın ve doldurmadan önce 2 mm kalınlığında çalışın. Her köfte için cömert miktarda iç harcı kaşıkla koyun, boşlukları gidermek için bastırın. İlerledikçe üstten ve alttan fazla hamuru alın. Şekil verdikten sonra zeytinyağında kızartın, her tarafının eşit şekilde piştiğinden emin olun. Fazla yağı emmesi için bir kağıt havlu üzerine alın. İzlediğiniz için teşekkürler! Abone olmayı, videoyu beğenmeyi ve yorum bırakmayı unutmayın.

#içliköfte #köfte #bulgur #turkishfood

hey everyone welcome back to the channel today we’ll be making one of my absolute favorites stuffed bulg also known as ichi kuft these crispy savory bites are packed with flavor and perfect for sharing often made on special occasions but can be enjoyed at any time shaping stuffed bulk can seem a little tricky at first so I’m going to show you how to make them step by step using three different methods whether you’re a beginner or more experienced you’ll find a technique that works best for you so grab your ingredients hit that subscribe button and let’s get cooking something really special today here’s what you’ll need to make approximately 35 kes also as always I’ve listed all the details in the video description below begin by making the filling in a dry pan start browning the mince meat when the mint has browned add approximately 30 mls of olive oil and 50 g of unsalted butter or ghee continue cooking the mints breaking up any lumps after roughly about 5 minutes of cooking add four finely chopped onions mixing continuously saute on medium to high heat when the onions become translucent add 1 teaspoon of black pepper one dessert spoon of paprika and salt to your taste mix to combine now depending on your taste you have the option of adding some chili flakes or chili powder here I’ve added half a teaspoon of chili flakes to spice things up a little when the minced meat is completely cooked put it aside to cool down then it’s time to prepare the dough in a large bowl preferably with a flat middle pour in 100 mls of boiling water add 100 g of fine semolina mix with a metal spoon ensuring all of the semolina is soaked in the water cover and leave to absorb the water for 30 minutes after 30 minutes add 400 g of fine bulg wheat it will say on the pack that it is for making kufta as it’s the finest version of bular you can get add 320 mls now of hot but not boiling water mix thoroughly once all of the bular has been mixed into the water level the top with your hand cover and leave for another 30 minutes after 30 more minutes the bulgle should have absorbed all the water the first thing to do now is to break up the bulgle with both hands so that it is no longer stuck together then add 2 tablespoon of pepper or tomato puree or one of each if possible then add 200 g of lean minced beef this should be of 5% fat add 100 mls of cold water now and start mixing with your hands when everything has been thoroughly blended together add the seasoning one teaspoon of chili flakes and black pepper and a dessert spoon of salt adding 100 mls more cold water begin mixing again with your hands finally add 100 g of plain flour before you really get stuck in and knead your dough for between 20 to 30 minutes have a bowl of cold water nearby to dip your hands into if you feel that the dough is too dry but don’t overdo it keep it to the minimal as we have already added enough up to this point and you really just need to wet your hands to help with the kneading continue kneading like this until the dough is pliable and no longer falling apart then flatten into a bowl and keep covered with cling film the minced meat filling should have cooled down by now and is time to add approximately 100 g of crushed walnuts and a generous amount of freshly chopped parsley to the pan mix to evenly distribute then we’re ready to start making our kues we’re going to start with the traditional method of shaping the dough with our hands take a piece of a dough about the size of a tangerine and roll into a ball have a bowl of water nearby and this is optional but you can also use olive oil to dip your finger into when starting off the shaping process the idea is to keep the dough from breaking up or sticking to your hands i used olive oil to help make the hole in the ball then used water for the rest of the time shape using the palm of your other hand as shown pressing down gently without splitting the dough keep going until you have a thickness of about 2 mm the thinner the outer casing of the curfe the better the end result spoon in some of the filling and press down with your finger to remove any gaps in the filling then enclose the filling by gradually closing the top as shown use water to help you’re aiming for a pinched look on both ends the end shape resembling a lemon remove the excess dough from top and bottom as necessary shaping these traditionally stuffed bulges is a delicate and skillful process which takes time to master don’t worry if you don’t get it right the first time keep trying and it will become easier as you go along if you notice any cracks or rough patches lightly wet your fingertips and smooth over the area gently once the kefta is shaped give it a final pass between damp palms to polish the surface and ensure a uniform look so that’s how you prepare the traditional version of this dish but if you’re looking for an easier more convenient way I have two alternative methods to show you later on in the video but let’s get these kes cooking for now you’ll need a medium to large pan filled halfway with olive oil for deep frying check that the oil is hot enough with either a small piece of dough or a wooden skewer when the oil is hot enough add the kes turn them after a few minutes and cook evenly on all sides when golden brown remove onto a paper towel to soak up any excess oil this is the method for cooking all of the versions of a kufair I’m showing you today keep posted for my up andcoming video on how to boil these kufes if you’re looking for a healthier option remember to leave gaps in between when placing in the oil to prevent them falling apart whil cooking some fun facts about stuffed bulb kufair making these kufaires is seen as a labor of love often involving multiple people helping out they can be made in large batches and frozen for a perfect quick and comforting meal later in Turkey a special metal tray called a leen is used to help with the dough kneading process you can also purchase a stuffed curved air mold or itchly curved air color which is a tool designed to carry out the task of shaping the dough into uniform hollow shells ready for filling putting these beautiful cues aside we’ll now move on to my second option for shaping with this version again take a tangerine sized piece of the dough and place on a piece of plastic sheet or cling film cover with another sheet of plastic or cling film and press gently to flatten with your hand then using a rolling pin gently roll out the dough to a thickness of about 2 mm remove the top sheet and use a saucer or glass to cut to the desired shape i recommend a diameter of around 11 cm take away the excess and add to the remaining dough to use later then spoon on some of the filling leaving around 1 cm gap around the edge using the plastic sheet to guide you fold over and seal the edges together now you can leave a curfe like this so long as the edges have sealed securely or using wet hands shape into more of an oblong shape pretty much resembling the criate version of it curved which is commonly a elongated rounded ends shape like this remove any imperfections using water for a smooth finish when you use this rolling pin method you can control the thickness of the dough more precisely making the process more accessible and reliable especially for beginners or large scale cooking whichever method you are using always pack enough filling to create a satisfying flavor contrast with the outer case and make each bite more enjoyable these are now ready for cooking my last and final method is using a small cup or glass this should be lined with a plastic sheet or again cling film can be used place a tangerine sized ball of the dough in the cup and start creating a crevice pressing against the sides of a cup thin out the dough again to about 2 mm thickness all around including the bottom fill generously using the back of a spoon or your finger to press down the filling so that there are no gaps then lift out and start to close the top of the cuff air by pressing down gently using the sheet to help again using wet hands seal the curfe securely and shape to your preference i’ve shaped these kufters into burger-like shapes but this is entirely down to preference you can also shape them into a ball if you like again smooth out any imperfections for a perfect finish this cup method is a clever way to create fantastic cues and very easy to achieve and there you have it three different ways you can make this delicious and popular dish traditional method using a rolling pin and the cup method which method do you prefer let me know in the comments no matter which one you choose the end result will always be delicious homemade and full of flavor all my kuftes have now been cooked and are looking beautifully golden crispy on the outside tender and juicy on the inside stuffed bulga each bite is packed with rich savory flavor and that satisfying contrast between the crunchy shell and the succulent filling a true celebration of tradition thank you for cooking with me today if you’ve enjoyed this video don’t forget to give it a thumbs up leave a comment letting me know which version you think is the best and of course hit that subscribe button for more delicious recipes see you next time off yet all son