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İçli Köfte is a culinary treasure of Turkey, a dish that merges texture, flavour, and craftsmanship into each satisfying bite.
These stuffed bulgur balls, often compared to Middle Eastern kibbeh, are filled with spiced ground meat and finely chopped nuts, creating a contrast between a crispy outer shell and a soft, flavourful filling.
Loved across Turkey, İçli Köfte is enjoyed both as an appetizer and a main course, embodying the warmth and hospitality of Turkish cuisine.
What Is İçli Köfte?
İçli Köfte is a traditional Turkish dish made from bulgur wheat, ground meat, and aromatic spices. Shaped into small, oval like balls or patties, each one is meticulously filled with a savoury mixture of spiced ground meat, onions, and sometimes pine nuts or walnuts for added texture.
Once shaped, the bulgur shell encases the filling, ready to be fried until golden and crisp or simmered for a softer texture.
In Turkey, İçli Köfte holds a place of pride on the table, often prepared for special gatherings or celebrations. It’s a dish that requires patience and skill, as the shell must be carefully crafted to hold the filling while maintaining a delicate balance of crunch and tenderness. The result is a rich, flavourful treat that delivers a satisfying blend of textures and tastes with every bite.
Ingredients and Taste
The ingredients of İçli Köfte are both simple and carefully chosen to create its signature flavour and texture. The outer shell is primarily made from fine bulgur wheat mixed with a bit of flour, water, and sometimes semolina, which helps form a dough that’s pliable yet sturdy.
Inside, ground beef or lamb is seasoned with spices like cumin, paprika, and allspice, giving the filling an aromatic depth that’s slightly smoky and warmly spiced. Sautéed onions and nuts, such as walnuts or pine nuts, are added for a touch of sweetness and crunch.
When fried, the bulgur shell becomes lightly crispy, while the interior remains soft and juicy, thanks to the rich, flavourful filling. The contrast of the textures, crispy exterior with a warm, tender filling, makes İçli Köfte an unforgettable experience.
The spices offer a gentle heat that complements the nuttiness of the bulgur and the richness of the meat. Served with a squeeze of fresh lemon or a side of tangy yogurt, İçli Köfte is a dish that balances heartiness with a refreshing touch.
A Taste of History
The origins of İçli Köfte are ancient, with its roots likely stretching back to the culinary traditions of the Levantine region. Over centuries, it became a beloved dish in Turkey, especially in south eastern areas like Gaziantep and Adana, where local variations bring unique flavours to the table.
Each region has its own twist, whether through the use of specific spices, different nuts, or methods of cooking. The meticulous process of shaping and stuffing the bulgur shell reflects the Turkish emphasis on technique and artistry in cooking, where each piece is crafted with care and precision.
Traditionally, İçli Köfte is a dish prepared for family gatherings, weddings, and festive occasions. The act of making it is often a communal activity, with family members gathering to roll, shape, and stuff each bulgur ball, sharing stories and laughter as they work. This communal preparation highlights the values of togetherness and sharing that are central to Turkish culture.
Turkish İçli Köfte (Stuffed Bulgur Balls) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups fine bulgur wheat
- 1 cup semolina
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 large egg
- 1 cup warm water (or as needed)
For the Filling:
- 250g ground beef or lamb
- 1 large onion, finely chopped
- 1/2 cup walnuts, finely chopped (optional)
- 1/4 cup fresh parsley, chopped
- 1 tsp ground allspice
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp olive oil
Directions
In a large bowl, combine the bulgur, semolina, and salt. Add warm water gradually, stirring until the mixture is moist. Let it sit for about 10 minutes to allow the bulgur to soften, making the dough easier to work with.
Meanwhile, heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the ground meat, breaking it up with a spatula, and cook until browned.
To the meat mixture, add the walnuts, parsley, allspice, black pepper, and salt. Stir well and cook for an additional 2-3 minutes, allowing the spices to infuse. Remove from heat and let the filling cool slightly.
Returning to the dough, add the cumin, paprika, and egg to the bulgur mixture. Gradually add flour, kneading the mixture until it forms a firm but pliable dough. If the dough feels too dry, sprinkle in a bit more water, ensuring it holds together without cracking.
Take a golf ball sized portion of dough and roll it into a ball. Using your thumb, carefully press into the centre, creating a hollow for the filling. Gently shape the walls of the dough into a thin shell, rotating it in your palm to maintain even thickness.
Spoon about 1 teaspoon of the filling into the hollowed centre. Carefully pinch and seal the edges, creating an oval shape with a slightly pointed end. Repeat this process with the remaining dough and filling.
In a large pot, bring water to a gentle boil with a pinch of salt. Drop a few stuffed bulgur balls at a time into the boiling water, cooking for 5-7 minutes, or until they float to the surface. Alternatively, if you prefer fried köfte, heat vegetable oil in a deep pan and fry until golden brown and crispy.
Serve İçli Köfte warm, garnished with fresh parsley or a sprinkle of sumac for a slight tang. Accompany with a side of yogurt or a drizzle of melted butter with paprika for added richness.
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