AppetizerMain Course

Icli Kofte (Stuffed Meatballs)

Name: Icli Kofte (Stuffed Meatballs)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 1.5 cup fine bulgur; 0.5 cup semolina; 0.25 cup all-purpose flour; 1.5 cup water hot; 1 tbsp red pepper paste; 1 tsp salt; 0.5 tsp black pepper ground; 300 g ground beef lean; 1 pcs yellow onion finely chopped; 0.5 cup walnut chopped; 2 tbsp butter; 2 tbsp pine nut (optional); 1 tsp paprika ground; 0.5 tsp cumin ground; 0.5 tsp salt; 0.25 tsp black pepper ground; 3 cup vegetable oil for frying

These savory Turkish stuffed meatballs feature a crispy bulgur shell encasing a flavorful ground beef and walnut filling. They are traditionally fried, offering a delightful contrast of textures and rich, aromatic spices. Perfect as an appetizer or part of a mezze spread.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Hard
Per serving: 898 kcal

Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

shell

1.5 cupfine bulgur
0.5 cupsemolina
0.25 cupall-purpose flour
1.5 cupwater, hot
1 tbspred pepper paste
1 tspsalt
0.5 tspblack pepper, ground

filling

300 gground beef, lean
1 pcsyellow onion, finely chopped
0.5 cupwalnut, chopped
2 tbspbutter
2 tbsppine nut(optional)
1 tsppaprika, ground
0.5 tspcumin, ground
0.5 tspsalt
0.25 tspblack pepper, ground

frying

3 cupvegetable oil, for frying

Equipment

deep pot · slotted spoon · thermometer · large skillet · paper towels · large bowl

The method

Step by step

1
Prepare the filling: Melt the butter in a large skillet over medium heat.
About 2 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
3
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
About 10 min
Cook’s note: Drain any excess fat from the beef if necessary.
4
Stir in the chopped walnuts, pine nuts (if using), paprika, cumin, salt, and black pepper. Cook for another 2-3 minutes until fragrant.
About 3 min
5
Remove the filling from heat and let it cool completely while you prepare the shell.
About 10 min
Cook’s note: Cooling the filling helps prevent the shell from breaking when stuffing.
6
Prepare the bulgur shell: In a large bowl, combine the fine bulgur and semolina.
About 1 min
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.
About 15 min
8
Add the red pepper paste, salt, and black pepper to the softened bulgur mixture.
About 1 min
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.
About 15 min
Cook’s note: The dough should be firm enough to hold its shape but not crumbly.
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.
About 1 min
Cook’s note: Keep your hands slightly damp to prevent the dough from sticking.
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.
About 1 min
Cook’s note: Aim for thin, even walls without any cracks.
12
Spoon about a tablespoon of the cooled meat filling into the hollow.
About 1 min
13
Gently pinch and seal the opening, shaping the kofte into an oval or torpedo shape.
About 1 min
Cook’s note: Ensure the kofte is completely sealed to prevent the filling from escaping during frying.
14
Repeat with the remaining dough and filling until all kofte are formed.
About 15 min
Cook’s note: Place formed kofte on a tray lined with parchment paper.
15
Heat the vegetable oil in a deep pot or large skillet to 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
16
Carefully place a few kofte into the hot oil, making sure not to overcrowd the pot.
17
Fry the kofte for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy.
About 7 min
18
Remove the fried kofte with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
19
Serve immediately, optionally garnished with fresh parsley or a lemon wedge.

Per serving

Nutrition

56%Score

Calories: 898kcal
Protein: 28.1g
Carbs: 79.6g
Fat: 55g
Fibre: 15.3g
Sugar: 2.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover icli kofte in an airtight container in the refrigerator.

Reheating

Reheat in an oven at 180°C (350°F) for 10-15 minutes until heated through and crispy, or in an air fryer.