Icli Kofte (Stuffed Meatballs)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the filling: Melt the butter in a large skillet over medium heat.

   Ca. 2 min.

2. 2

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Drain any excess fat from the beef if necessary.

4. 4

   Stir in the chopped walnuts, pine nuts (if using), paprika, cumin, salt, and black pepper. Cook for another 2-3 minutes until fragrant.

   Ca. 3 min.

5. 5

   Remove the filling from heat and let it cool completely while you prepare the shell.

   Ca. 10 min.

   Kokkens note: Cooling the filling helps prevent the shell from breaking when stuffing.

6. 6

   Prepare the bulgur shell: In a large bowl, combine the fine bulgur and semolina.

   Ca. 1 min.

7. 7

   Pour the hot water over the bulgur and semolina, cover the bowl, and let it sit for 10-15 minutes until the bulgur has softened and absorbed the water.

   Ca. 15 min.

8. 8

   Add the red pepper paste, salt, and black pepper to the softened bulgur mixture.

   Ca. 1 min.

9. 9

   Gradually add the all-purpose flour and knead the mixture for 10-15 minutes until it forms a smooth, pliable dough. If the dough feels too dry, add a tablespoon of cold water at a time until it reaches the right consistency.

   Ca. 15 min.

   Kokkens note: The dough should be firm enough to hold its shape but not crumbly.

10. 10

    To form the kofte: Take a small amount of the bulgur dough (about the size of a golf ball) and roll it into a ball.

    Ca. 1 min.

    Kokkens note: Keep your hands slightly damp to prevent the dough from sticking.

11. 11

    Using your index finger, carefully create a hollow in the center of the dough ball, rotating it to thin out the walls and form a cup shape.

    Ca. 1 min.

    Kokkens note: Aim for thin, even walls without any cracks.

12. 12

    Spoon about a tablespoon of the cooled meat filling into the hollow.

    Ca. 1 min.

13. 13

    Gently pinch and seal the opening, shaping the kofte into an oval or torpedo shape.

    Ca. 1 min.

    Kokkens note: Ensure the kofte is completely sealed to prevent the filling from escaping during frying.

14. 14

    Repeat with the remaining dough and filling until all kofte are formed.

    Ca. 15 min.

    Kokkens note: Place formed kofte on a tray lined with parchment paper.

15. 15

    Heat the vegetable oil in a deep pot or large skillet to 170-180°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even frying.

16. 16

    Carefully place a few kofte into the hot oil, making sure not to overcrowd the pot.

17. 17

    Fry the kofte for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy.

    Ca. 7 min.

18. 18

    Remove the fried kofte with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

19. 19

    Serve immediately, optionally garnished with fresh parsley or a lemon wedge.