Yıllardır Şipariş Alıp Yaptığım İçliköfte Tarifi✋️Hamuru Nasıl olmalı Ne kadar Su….

Herkese merhabalar kanalıma hoşgeldiniz abone olup destek olursanız çok sevinirim 🥰❤️

3 bardak çiğköftelik bulgur
1 bardak kitel bulgur
1 bardak irmik
2 buçuk bardak ılık su
1 tatli kaşığı dolusu tuz,pulbiber

Sonradan
1 adet yumurta
Yarım bardak un
1 yemek kaşığı salça

içi için
750 gr kıyma
750 gr soğan
1 tatli kaşığı tereyağı
tuz,pulbiber, karabiber
1 çay bardağı ceviz

#içliköftenasılyapılır​ #içliköftetarifi​ #içliköfte​ #baharmutfaktaysa​ #keşfet​ #keşfetedüş​ #gaming​ #shortvideo​ #shortsfeed​

Hello everyone. Welcome to my channel. Today, I’m sharing my içli köfte recipe, which I’ve been taking orders for for years. I’m saying it again because I share it frequently. You might want me to make it with a slightly smaller amount each time. This time, I’ll share the recipe I made with a 3-cup measure without keeping you waiting too long. Let’s get right to the recipe. For my recipe, I first add 3 cups of raw meatball bulgur, 1 cup semolina, and 1 cup kitel into a mixing bowl. If you don’t have kitel on hand, you can use it as raw meatball bulgur. By the way, don’t get too hung up on the measurements. I add 1 teaspoon of salt and 1 teaspoon of red pepper flakes. Why bother with the measurements? The water measurement is very important. You can make it with 2 cups of bulgur or 5 cups of bulgur. You just need to soak the bulgur. If you use too much water, the dough inevitably becomes too soft and difficult to roll. Just soaking the bulgur will be enough. Just soak it like you would wet it. When we knead again, the water we use when we wet our hands is sufficient. So, if you’re using two cups of bulgur, soaking the bulgur with a glass or a little more than half a glass of water will be sufficient. I soaked the bulgur. I pressed it with my hand to prevent it from swelling too much. Be sure to use lukewarm water. When exposed to boiling water, bulgur can swell and be difficult to knead. So boil it. Let it rest for 10-15 minutes. You can add it later and use it. I let it rest for about an hour. The bulgur has cooled completely. I distribute the bulgur well with my hands. After distributing the bulgur well, I add 1 egg. I add 1 tablespoon of tomato paste. I use a mixture of tomato paste, pepper, and tomato. You can use just pepper or just tomato. You can completely customize the mixture to your own taste. I also added the egg. After thoroughly incorporating the tomato paste and egg into the bulgur, I wet my hands slightly and begin kneading. You can start with two handfuls of water. Then, simply wet your hands. You can adjust the amount of water depending on the consistency of the bulgur. If you use too much, the consistency will be loose and you’ll have a hard time bringing it back together. But if you add the water little by little and knead it evenly, you can be sure it will be perfect. To avoid any confusion, I don’t cut the dough too much. In fact, I didn’t cut it at all at this stage. I kneaded the dough for about 10-12 minutes until it came together, then it completely came together. After that, you need to knead for at least 20 minutes. When making içli köfte (stuffed meatballs), it’s very easy to make if you pay attention to the dough . If you’ve watched my video up to this point, as always, please leave a heart, an emoji, or share any other ideas you have about my recipe . You can also support me by sharing my videos with your loved ones . When making içli köfte, make sure the bulgur is raw meatball-grade. Only the bulgur for meatballs is a bit coarser, which can be challenging. I added about half a cup of flour at this stage. I thoroughly incorporate the flour into the dough. Make sure the semolina you use is fine. If it’s coarse, you might have the same difficulty rolling it out. I’ve been making it for years. Like you, I discovered this recipe through trial and error . I don’t really stick to many recipes. I adjust the bulgur, semolina, and kitel according to the amount I want to make and make it that way . Recently, I wanted to make 70 içli köfte (stuffed meatballs). For this, I used about 1 kilogram of çiğ köfte-grade bulgur. I added 2 cups of kitel bulgur, 2 cups of semolina, one egg, 1.5 tablespoons of tomato paste, and a little more than half a cup of flour. I made a total of 70 içli köftes from this recipe. I want to point out at this stage that I’m not giving measurements, but it’s optional . You can check here and increase or decrease the ingredients as needed . I don’t give recipes for 2 people, 10 people, or 20 people . If you look at my videos, I already have half a kilo of ground meat. You can find recipes made with 1 kilo of ground meat, 750 grams of ground meat, and 3 kilos of ground meat . I kneaded the dough for about 35-40 minutes. The dough reached the consistency I wanted. I took a piece and rolled it out with my hands. I roll it out as much as I can. Once it reaches the consistency you want, you can cover it with a freezer bag to prevent it from drying out . It won’t cause you any trouble if it doesn’t dry out. If you notice it’s dry, knead the piece you took with your hands a little. Then shape it. I only dip my finger in water. Be sure to rub any excess water into your palm. Roll it out slowly and carefully. I use either 1.5 tablespoons or 2.5 teaspoons of the filling. If you’re going to freeze the stuffed meatballs, freeze them on the tray, then transfer them to a freezer bag or container of your choice and take them out when you need them. After letting them sit on the counter for 15-20 minutes, you can fry them in plenty of hot oil. If your stuffed meatballs are bursting or cracking, you’ve definitely kneaded them too little. Next time, you can knead them for an extra 15 minutes. I also knead and gather them again before shaping them with my hands. After shaping them into a round shape, I roll them into a cylinder. Wet my finger and slowly roll them out. I try to share the tips and tricks of the recipes I make in my videos as much as I can . However, if you still have any questions, please leave them in the comments and I’ll get back to you as soon as I see them. I’ll also include a full list of ingredients in the description below the video . You can check it out there if you’d like. I usually make 100 stuffed meatballs a day. I put them in the freezer. If I order them, I’ll serve them from there. Or, if someone wants it less spicy or doesn’t want walnuts, I can make them by special order. I’ve explained everything I know and don’t know in my videos so you can make them the same way . I’ve shared videos many times before. If you still have any questions, please leave them in the comments section and I’ll get back to you when I see it. I didn’t share the filling because I made too much. I will prepare half of it for boiling. For this quantity, you can use 750 grams of ground meat, 750 grams of onion, 1 teaspoon of butter, salt, chili pepper, and black pepper. After it cools a little, you can add another teacup of walnuts. You can also use parsley if you like. If you liked the video, please don’t forget to like it, subscribe to my channel if you haven’t already , and turn on the notification bell. Goodbye. May God bless you. Yeah.