Turkish İçli Köfte (Stuffed Bulgur Balls) Recipe
İçli Köfte is a traditional Turkish dish of stuffed bulgur balls filled with a savory mixture of ground meat, onions, walnuts, and spices. The dough, made from bulgur, semolina, and flour, is shaped into hollow shells, filled with the flavorful filling, then boiled or fried until perfectly cooked. This recipe offers a delightful combination of textures and rich flavors, perfect as an appetizer or main dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 20-25 stuffed bulgur balls
- Category: Appetizer
- Method: Boiling
- Cuisine: Turkish
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:
- 250 g 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
Instructions
- Prepare the Dough: In a large bowl, combine the bulgur, semolina, and salt. Gradually add warm water while stirring until the mixture is moist. Let it rest for about 10 minutes to soften, which helps the dough become easier to work with.
- Cook the Filling: Heat olive oil in a pan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add ground meat to the pan, breaking it apart with a spatula, and cook until browned.
- Season the Filling: Add walnuts, parsley, allspice, black pepper, and salt to the meat mixture. Stir well and cook for another 2-3 minutes to let the flavors combine. Remove from heat and allow to cool slightly.
- Finalize the Dough: To the rested bulgur mixture, add cumin, paprika, and egg. Gradually knead in the flour until a firm but pliable dough forms. If too dry, add water sparingly to prevent cracking.
- Shape the Bulgur Balls: Take a golf ball-sized portion of dough and roll it into a ball. Use your thumb to press a hollow into the center and thin the walls evenly by rotating the dough in your palm.
- Fill and Seal: Place about 1 teaspoon of filling into the hollow. Carefully pinch the edges together, sealing completely and forming an oval shape with pointed ends. Repeat with remaining dough and filling.
- Cook the Köfte: Bring a large pot of salted water to a gentle boil. Drop in a few stuffed bulgur balls at a time, cooking for 5-7 minutes or until they float to the surface. Alternatively, deep-fry in hot vegetable oil until golden and crispy.
- Serve: Serve İçli Köfte warm, garnished with fresh parsley or sumac. Offer yogurt or melted butter with paprika on the side for extra richness.
Notes
- You can substitute ground lamb with ground beef as preferred.
- Walnuts add a nice crunch but are optional; you can omit them if desired or substitute with pine nuts.
- Ensure the dough is moist but firm to handle easily without cracking.
- Boiling is the traditional cooking method, but frying provides a crispy variation.
- Serve with yogurt or a spiced melted butter for authentic flavor enhancement.
