İçli köfte (bulgur-shelled, spiced meat-stuffed dumplings)

A festive dish of southeastern Turkey and the Levant (called kibbeh in Arabic): a thin, crisp bulgur shell with a spiced, nutty meat filling. It takes patience to make, but a large batch can be prepared at once.

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Method

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1. Pour the hot water over the bulgur, cover, and let stand for 20 minutes until absorbed. ⏱ Timer: 20 min
2. For the filling, sweat the onion in the oil, add the minced meat, and fry until crumbly. Stir in the cumin, allspice, walnuts and parsley, season with salt and pepper, and let cool.
3. For the shell, knead the bulgur together with the lean minced meat, semolina, tomato paste, pul biber and salt for at least 10 minutes, until you get a smooth, sticky mass (a food processor is quicker). If too dry, add a little water. ⏱ Timer: 10 min
4. With wet hands, shape a walnut-sized ball from the shell mixture, press a hollow into it with your index finger, and turn it to form a thin-walled, elongated pouch.
5. Fill with a teaspoon of filling, pinch the opening shut, and shape both ends into points to form a lemon-shaped dumpling.
6. Deep-fry in plenty of 175 °C oil, in batches, for 4-5 minutes until golden brown, then drain on paper towels. ⏱ Timer: 4 min
7. Serve warm with lemon wedges and salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can be frozen before frying; fry straight from frozen, 1-2 minutes longer.
• For a less rich version, you can also boil them in salted water for 8-10 minutes (haşlama).

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More middle east & caucasus ideas

• İskender kebap (thinly sliced meat on fried pita, with tomato butter and yoghurt)
• Hünkâr beğendi (lamb stew on smoky aubergine purée)
• Tantuni (spicy finely chopped beef wrapped in lavash)
• Etli yaprak sarma (vine leaves stuffed with minced meat and rice, with yoghurt)
• Kuzu tandır (lamb shoulder roasted for hours until falling-apart tender)
• Karnıyarık (roasted aubergine stuffed with minced meat)
• Kıymalı pide (boat-shaped flatbread with minced meat)

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