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.