İçli Köfte – Traditional Turkish Bulgur Crust Stuffed Meatballs

Preparation

1. 01

   sauté over medium heat

   Melt the butter in a wide skillet. Add the finely chopped onions and sauté until softened and translucent, about 5-6 minutes.

2. 02

   sauté over medium heat

   Add the ground meat and cook, stirring constantly to prevent clumping, for 8-10 minutes.

3. 03

   Brief sauté and cooling

   Add the tomato paste and cook for 2 minutes. Add the cumin, red pepper flakes, black pepper, and salt, and stir. Remove from heat, add the finely chopped walnuts, and stir. Let the filling cool completely (at least 20 minutes).

4. 04

   Kneading

   Place the fine bulgur, semolina, flour, salt, and black pepper in a large mixing bowl. Add the warm water gradually and knead for 10 minutes.

5. 05

   Kneading and resting

   Add the egg and knead for 5 more minutes. The dough should be smooth and non-sticky. Cover and let rest for 15 minutes.

6. 06

   Shaping

   Take walnut-sized pieces of the rested dough. Press into a thin shell shape in the palm of your hand. Place 1 tablespoon of the cooled filling in the center. 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 pot to 175°C. Carefully lower the içli köfte into the oil and fry on both sides for 3-4 minutes until golden. Transfer to a plate lined with paper towels.