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Içli Köfte Recipe

Içli Köfte Recipe
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Cooking Time : 20 minutes
Serving : 12
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Prepare the ingredients before making Içli Köfte in your home. Then, follow these steps below to serve Içli Köfte for your family or friends.

Ingredients: Içli Köfte

  • For the dough
  • 450 gr. / 1 lb. Fine Bulgur (köftelik bulgur)
  • 167 gram / 1 cup . semolina (irmik)
  • 2 cup / 18 oz. Warm water (to soak bulgur and semolina)
  • 250 gr. / 9 oz. Extra lean ground meat
  • 2 tbs. Pepper paste, 1/2 tsp cumin
  • to taste Salt
  • Extra water to wet your hands
  • For the filling
  • 250 gram medium fat ground beef
  • 100 gram chopped walnuts
  • 1/2 bunch chopped parsley
  • 2 dry onions/ chopped finely
  • 2 tsp black pepper
  • to taste Salt
  • 1 stick butter (not oil)

How to Make Içli Köfte

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Içli Köfte in your home by yourself.

    Step 1
  • First make the filling, as it needs to cool down ,heat the butter in a pan, sauté chopped onions , add ground beef, salt and pepper , about 10 minutes , until it's juice is all gone . Add parsley. Turn off the heat. Let it cool , Add chopped walnuts , keep aside . Then cover and keep in the fridge until you finish with bulgur dough
  • Step 2
  • Add semolina in to fine bulgur. Semolina will keep the dough together. (I also added 1 cup of flour.)
  • Step 3
  • Stir in the red pepper paste, cumin, salt and red pepper flakes and using your hands, mix them all well. Then slowly pour the 2 cups warm water all over it. Again using your hands, give the bulgur mixture a good mix and make sure all bulgur is wet.Let it rest and absorb the water for about 10 minutes.
  • Step 4
  • Add lean ground meat , knead for 10 minutes . Until dough binding together
  • Step 5
  • Wet your hands with the cold water and take a small tangerine size bulgur dough into your palm.
  • Step 6
  • Roll it into an oval shape and then using your thumb, or index finger first hollow out an opening in the middle.
  • Step 7
  • Shape the ball about ¼ "thick oval with an opening at one end by molding ball around finger, gradually tapering closed end.
  • Step 8
  • Fill the balls.with ground beef mixture
  • Step 9
  • Moisten edges of opening, then pinch the edges of the ball to seal.
  • Step 10
  • Here is a crack, you don't want that! Mend any cracks in the shell with a moistened finger
  • Step 11
  • Perfect ball. Place into a tray.
  • Step 12
  • Boil salty water, then slowly place bulgur balls in it
  • Step 13
  • When they are flooding in the surface , they are ready to be taken out.
  • Step 14
  • Sauce : melt the butter add your pepper flakes , and paste.
  • Step 15
  • Pour over bulgur dough ! As you see my balls are not thin enough which I wanted them to be . After they are cooked bulgur and semolina got fatter , thicker. So Try to make very thin layered bulgur balls!
  • Step 16
  • Here is second try , how beautiful . When I squeeze the balls they are not hard like rock.
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