İçli Köfte, a culinary jewel of Turkish cuisine, is far more than just a meatball; it's a labor of love, a testament to patience and precision. These exquisite orbs of bulgur, meticulously crafted to encase a rich, savory filling, offer a delightful textural contrast and a symphony of flavors. The crunchy exterior gives way to a warm, succulent heart, a true explosion of taste that will tantalize your senses. Imagine the satisfying crunch in your mouth, followed by the juicy burst of the flavorful filling – a culinary experience that's both comforting and exciting.
This beloved dish, often served as an appetizer or a light meal, requires dedication but the reward is well worth the effort. Each step, from preparing the bulgur to shaping the delicate meatballs, contributes to the final masterpiece. Ready to embark on this culinary journey and create your own batch of perfect İçli Köfte? Let's dive into the step-by-step process outlined below.
Tools Needed
- Stand mixer (or hand mixing)
- Pan
- Air fryer (or oven)
- Knife
- Sieve
- Stretch film
Ingredients
- Semolina: 3 tablespoons
- Water: 150 milliliters
- Minced meat (for inside): 500 grams
- Butter
- Onions: 3
- Salt
- Fine bulgur: 2 cups
- Minced meat (for outside): 200 grams
- Cumin: 1 teaspoon
- Black pepper: 1 teaspoon
- Pepper paste: 1-2 tablespoons
- Walnuts/Pistachios
- Parsley
- Plain flour
- Ice cubes
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Mix semolina with water and let it sit.
- initially and at the end. Deglaze the pan with water for extra flavor.
- In a stand mixer (or by hand), combine fine bulgur, minced meat (for the outside), semolina mixture and spices (salt, pepper, cumin, pepper paste). Mix until a dough forms. Add ice cubes to adjust consistency and gradually add flour until it's sticky but not overly so. Let it rest for at least 30 minutes, covered with a damp cloth.
Step 2. Shape the İçli Köfte
- Take a portion of the dough, flatten it, add a spoonful of the cooked meat filling, and carefully shape it into a ball, ensuring the filling is fully enclosed. Make the sides thin and slightly wiggly.
Step 3. Cook the İçli Köfte
- Deep fry the içli köfte until golden brown. Alternatively, air fry at 190°C for 14 minutes, or bake in a preheated oven at 200°C for 20 minutes.
Step 4. Serve
- Serve hot with lemon, a side of cacık (yogurt dip), and fresh herbs.
Read more: Fluffy Chicken Steamed Buns: Perfect Baozi Recipe
Tips
- Use minced meat from the ribs area, ground twice.
- Sear the inner meat mixture over high heat for the first few minutes, then reduce heat to cook thoroughly.
- Use fine bulgur for best results.
- Using ice cubes helps to create the correct dough consistency.
- Use a damp cloth to cover the dough while it rests to prevent drying.
- Reuse the frying oil up to 5 times after filtering it.
Nutrition
- Calories: approximately 2500-3000
- Fat: 100-150g
- Carbs: 200-250g
- Protein: 80-100g
FAQs
1. Can I make the içli köfte filling ahead of time?
Yes! The filling can be made a day or two in advance and stored in the refrigerator. This helps the flavors meld.
2. What if my içli köfte fall apart while cooking?
This usually happens if the bulgur mixture is too wet. Ensure you've squeezed out excess moisture from the bulgur before forming the meatballs. You may also need to gently simmer them rather than boil.
With a little patience and these detailed instructions, you've now mastered the art of making delicious İçli Köfte. Enjoy the satisfying crunch and the burst of flavor with your family and friends. This traditional Turkish recipe is sure to become a new favorite in your kitchen!