Meat Ball Stuffed Bulghur Shells Recipe / Icli Kofte Recipe

When you visit a kebab restaurant this treat is almost always offered. Eastern Turkey city Adana is famous for it. Those that are able to prepare this delicious meat ball can be proud. Kids love it too. You can either fry or boil it. Personally I prefer to fry it. I find it more delicious. Even Turkish ladies don’t always have the courage to try this one. But if you have tasted it before, and you miss it, you can rely on this recipe. Have fun and enjoy.

 

Meat Balls with Bulghur Shell
Meat Balls with Bulghur Shell - İcli Kofte
Print Recipe
It is not easy to do; but then not as difficult as it looks.
Servings Prep Time
10 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
10 Servings 45 minutes
Cook Time
20 minutes
Meat Balls with Bulghur Shell
Meat Balls with Bulghur Shell - İcli Kofte
Print Recipe
It is not easy to do; but then not as difficult as it looks.
Servings Prep Time
10 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
10 Servings 45 minutes
Cook Time
20 minutes
Ingredients
Bulghur Shell
For the meat ball
To garnish
To fry
To boil
Servings: Servings
Instructions
Meat balls
  1. Start with the inner side - that is the meat mixture preparation. Use a non sticky skillet or pan. Place the meat into the pan and spread it in the bottom. Without adding anything at all cook with lid on top over medium heat. The meat will first leave and then absorb back its own water. Just when the water is finished proceed to the next step.
  2. Chop the onions to really small pieces. You can grate or use a food processor if you like. Add to the meat together with 2 tablespoons of butter.
  3. Cook until the onions are translucent. Add all the spices. Close the heat.
  4. Chop by hand or use a food processor to chop the walnuts. Add the walnuts to the meat, mix well. Set aside to cool. Actually you can prepare this step the day before and keep it in the fridge.
Bulghur Shell
  1. Continue with the bulghur Shell preparation. In a large bowl mix the semolina and the bulgur. Add 500 milliliters of boiling water. Cover and set aside for 10 minutes.
  2. After 10 minutes. Add the flour, an egg, the pepper paste and all the other spices. Knead well with your hands for about 20 minutes.
  3. When the mixture turns into a kind of sticky dough that doesn't stick on your hands it means its ready. Taste adjust spices and knead again if necessary.
Shaping the Bulghur Shells
  1. Make small - walnut-sized balls of the bulghur dough.
  2. Make sure to have a bowl of clean water handy. You will use the water to wet your hand while preparing the balls and mend the cracks if any.
  3. Take a bulghur ball in your palm and make a hole in it with your forefinger or with your thumb or use a tool such a clean cucumber or even a carrot.
  4. While making the hole turn the ball in your palm gently to make sure that the walls of the ball are about the same thickness of 2 mm.
  5. Put enough meat stuffing to fill the hole and gently cover the bulghur Shell over it. If you see cracks in the ball wet your hand and rub to cover the cracks.
Frying
  1. To fry; add plenty of vegetable oil in a deep pan and fry until all sides are golden brown.
or to Boil
  1. • To boil; add plenty of water to a pot with salt and 1 tea spoon of lemon's juice. Boil for about 10-15 minutes. When they start to float on top of the water it shows that they are ready.
To garnish
  1. To garnish; melt the butter in a pan. Add the tomato and pepper paste and stir. Peel and grate the tomato and add to the tomato paste and stir. Add the garlic and stir. Add the spices and mix. When the meat balls are ready after boiling or frying add the meat balls into this sauce and make sure they are well coated with the sauce. Then serve. You may also choose to serve yogurt with these meat balls.
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Posted in Cold Appetizers
3 comments on “Meat Ball Stuffed Bulghur Shells Recipe / Icli Kofte Recipe
  1. Bella says:

    Balance in all things: I give you, the [In this video, she’s not even using a roilnlg You start with seaweed paper and a layer of rice, as thick as you want. Add your portion of vegetables, some fat, some protein. For flavor, use pickled vegetables. Roll. Repeat until you’re not hungry anymore. The kimbap is portable. The seaweed paper keeps the rice fresh until you’re ready to slice it and eat it. The kimbap is versatile. My favorite of the [triangle kimbap is the one with barbecued pork. They cost $1 on the street. They’re ridiculously cheap to make, you can even use those 2 minute rice bowls. Portion control is simple. Making them in volume is a snap. Korean food give it a try.

  2. Margaret Yaluk says:

    Merhaba Neşe! I came across your blog while looking for İçli köfte instructions in English. I am trying your recipe tonight for dinner and will be using the boiling method. I noticed that your recipe ingredients call for lemon juice to be added to the boiling water, but your instructions call for vinegar, in a different amount. I plan on only using salt (because that is how my Mother-in-Law makes it), just to be sure I don’t change the flavor when I prepare this tonight. Please clarify.

    • Nese Yurtcu says:

      Hello Margaret, thank you for finding my mistake, will correct now. I would go for a few drops of lemon. Many ladies have tried and say that it prevents the meat balls crumble while boiling. Make sure the water has come to full boil before putting in the meat balls. You can prepare the meat balls before hand and keep them waiting to boil in the fridge. Good luck and thank you for again for the comment.

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