📝 About This Recipe
İçli Köfte is the crown jewel of Southeastern Turkish cuisine, a labor of love that rewards the senses with its contrasting textures and deep, spiced flavors. These torpedo-shaped delights feature a crisp, thin bulgur shell that gives way to a decadent, buttery filling of minced meat, walnuts, and aromatic spices. Traditionally served at celebrations and family gatherings, this dish represents the pinnacle of Anatolian hospitality and culinary craftsmanship.
🥗 Ingredients
For the Savory Filling
- 500 grams Ground Beef (medium lean (approx. 15-20% fat))
- 3 large Onions (very finely diced)
- 2 tablespoons Butter (unsalted)
- 1 cup Walnuts (coarsely crushed)
- 1/2 bunch Parsley (finely chopped)
- 1 tablespoon Turkish Red Pepper Paste (Biber Salçası) (mild or hot depending on preference)
- 1 teaspoon each Black Pepper, Cumin, and Salt (adjust to taste)
For the Bulgur Shell
- 2 cups Fine Bulgur (Köftelik) (extra fine grade is essential)
- 1/2 cup Semolina (Irmik) (helps with elasticity)
- 2 cups Hot Water (for soaking the bulgur)
- 1/2 cup All-purpose Flour (used as a binder)
- 1 Egg (large, at room temperature)
- 1 tablespoon Tomato Paste (for color and flavor)
- 1 teaspoon Paprika (sweet or smoked)
For Frying
- 3-4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Start with the filling as it must be cold. Sauté the ground beef in a large pan over medium heat until it releases its juices and browns. Add the butter and the finely diced onions.
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2
Cook the onions with the meat until they are soft and translucent. Stir in the red pepper paste, salt, black pepper, and cumin. Cook for another 2 minutes until fragrant.
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3
Turn off the heat. Fold in the crushed walnuts and chopped parsley. Transfer the mixture to a bowl and refrigerate until completely cold and firm (this is crucial for easy shaping).
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4
For the shell, place the fine bulgur and semolina in a large kneading tray or bowl. Pour the 2 cups of hot water over it, cover, and let it sit for 15 minutes until the water is absorbed.
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5
Add the egg, tomato paste, flour, paprika, and a pinch of salt to the soaked bulgur. Wet your hands slightly and begin kneading the mixture.
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6
Knead the dough for at least 15-20 minutes. It should reach a consistency similar to play-dough—smooth, elastic, and not crumbling. If it's too dry, add a teaspoon of water at a time.
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7
Take a piece of the dough roughly the size of a large lemon. Roll it into a smooth ball in your palms.
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8
Moisten your index finger and press it into the center of the ball. Gently rotate the ball while thinning the walls with your thumb and finger until you have a thin, hollow tube or cup shape.
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9
Place 1.5 to 2 tablespoons of the chilled meat filling into the cavity. Be careful not to overfill or the shell will crack.
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10
Gently pinch the open end shut and roll the köfte between your palms to create a signature lemon or torpedo shape with pointed ends.
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11
Repeat until all dough and filling are used, placing finished köftes on a tray lined with parchment paper.
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12
Heat the vegetable oil in a deep pot to 180°C (350°F). Fry the köftes in small batches for 4-5 minutes until they are a deep golden brown and crispy.
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13
Remove with a slotted spoon and drain on paper towels. Serve warm for the best texture.
💡 Chef's Tips
The filling must be ice-cold or even slightly frozen; if it's warm, it will melt the dough and cause the köfte to burst. Kneading is the most important part of the shell; if you don't knead enough, the shell will crack during frying. Keep a bowl of water nearby to constantly moisten your hands while shaping the dough to prevent sticking. If you are a beginner, you can boil the İçli Köfte in salted water for 5-7 minutes instead of frying for a lighter version called 'Haşlama'. To ensure even cooking, do not overcrowd the frying pot, as this drops the oil temperature and makes the shell greasy.
🍽️ Serving Suggestions
Serve with fresh lemon wedges to squeeze over the crispy shell for a bright acidity. A side of thick, creamy strained Turkish yogurt or Haydari (yogurt dip) is a classic accompaniment. Pair with a crisp shepherd's salad (Çoban Salatası) with plenty of sumac and pomegranate molasses. Serve alongside a glass of cold, salty Ayran (yogurt drink) to balance the richness of the meat. Garnish the serving platter with fresh sprigs of mint and flat-leaf parsley.