Icli Kofte (Stuffed Meatballs)

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

2. 2

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

   約7 分

3. 3

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

   約10 分

   調理のヒント： 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.

   約3 分

5. 5

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

   約10 分

   調理のヒント： 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.

   約1 分

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.

   約15 分

8. 8

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

   約1 分

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.

   約15 分

   調理のヒント： 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.

    約1 分

    調理のヒント： 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.

    約1 分

    調理のヒント： Aim for thin, even walls without any cracks.

12. 12

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

    約1 分

13. 13

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

    約1 分

    調理のヒント： 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.

    約15 分

    調理のヒント： 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).

    約5 分

    調理のヒント： 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.

    約7 分

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.