İçli Köfte – Traditional Turkish Bulgur-Shell Minced Meat Köfte

Preparation

1. 01

   sweating over medium heat

   Melt the butter in a wide pan. Add the finely chopped onions and sauté for 5–6 minutes until softened.

2. 02

   sweating over medium heat

   Add the mince and sauté for 8–10 minutes, stirring constantly to prevent lumps from forming.

3. 03

   Brief sautéing and cooling

   Add the tomato purée and sauté for 2 minutes. Add the cumin, chilli flakes, black pepper and salt, and stir. Remove from the heat, add the finely chopped walnuts and stir. Leave the filling to cool completely (at least 20 minutes).

4. 04

   Kneading

   Place the fine bulgur, semolina, flour, salt and black pepper in a large mixing bowl. Gradually add lukewarm water and knead for 10 minutes.

5. 05

   Kneading and resting

   Add the egg and knead for a further 5 minutes. The dough should be smooth and non-sticky to the hands. Cover and leave to rest for 15 minutes.

6. 06

   Shaping

   Take walnut-sized pieces from the rested dough. Press them into a thin cup shape in the palm of your hand. Place 1 tablespoon of the cooled filling in the centre. Seal the open end and roll into an oval (lemon) shape. Repeat until all the dough is used.

7. 07

   Deep-frying

   Heat the vegetable oil in a deep saucepan to 175°C. Carefully lower the içli köfte into the oil and deep-fry for 3–4 minutes on each side until golden. Transfer to a plate lined with kitchen paper.