Icli Kofte (Stuffed Meatballs)

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 2 dk.

2. 2

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

   Yaklaşık 7 dk.

3. 3

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

   Yaklaşık 10 dk.

   Aşçının notu: 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.

   Yaklaşık 3 dk.

5. 5

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

   Yaklaşık 10 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

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.

   Yaklaşık 15 dk.

8. 8

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

   Yaklaşık 1 dk.

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.

   Yaklaşık 15 dk.

   Aşçının notu: 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.

    Yaklaşık 1 dk.

    Aşçının notu: 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.

    Yaklaşık 1 dk.

    Aşçının notu: Aim for thin, even walls without any cracks.

12. 12

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

    Yaklaşık 1 dk.

13. 13

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

    Yaklaşık 1 dk.

    Aşçının notu: 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.

    Yaklaşık 15 dk.

    Aşçının notu: 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).

    Yaklaşık 5 dk.

    Aşçının notu: 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.

    Yaklaşık 7 dk.

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.