Stuffed Meatball - İçli Köfte

This flavour is one of the most important traditional dish in Turkey.

Making stuffed meatballs requires some skills. 

It is served either fried or boiled. I prefer fried ones. After preparing, you can keep in deep-freeze  before frying/boiling. However freeze in a single layer, once frozen only then put all together, this way you can take them out one by one. 

Shaping of its bulgur shell is a little bit difficult. While shaping, keep a bowl of water to wet your hand so the bulgur does not stick on your hands and also so you can mend any cracks on the outside of the shell. 
Try to make the bulgur dough with even thickness and thin as possible.  

I definitely recommend you to try this awesome taste.it's so delicious that I don't believe anyone can say no.

Ingredients:

For the filling:
250 gr medium-fat ground beef
3 onions, finely chopped
100 gr. wallnuts, crushed to small pieces
2 tablespoons olive oil
2 teaspoons black pepper
2 teaspoons red pepper flakes
2 teaspoons salt
1 banch parsley, finely chopped

For the bulgur dough:
2 cups fine bulgur
1/2 cup semolina
1/2 cup flour
1 egg
2 cups hot water
1 tablespoon red pepper paste
Black pepper, chili pepper, salt

To boil: 
Hot water

To fry:

Sunflower oil

 Instructions:
For Filling:

1- First make the filling, as it needs to cool down.
Heat the oil in a heavy pan and stir in the medium fat ground beef. Saute and add the chopped onions until onions softened and begin to color. 
2- Then add the crushed walnuts and the chopped parsley, salt and black pepper.
3- Mix well and turn the heat off. Leave aside to cool down (This really is a delicious filling, we couldn’t help having a few tea spoonfuls, it would also make a great pasta sauce).

For the Bulgur Dough:

1- Now, let’s make the bulgur dough. Place the fine bulgur and semolina in a large mixing bowl (big enough for you to be able to knead). Pour hot water on it to soften. 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 for about 15-20 minutes.  Wet your hands sometimes while kneading.3- Wet your hands with the cold water and take a small tangerine size bulgur dough into your palm. Roll it into an oval shape and then using your thumb, hollow out an opening in the middle.  Shape the ball into a thin-walled oval with an opening at one end by molding ball around finger, gradually tapering closed end.Mend any cracks in the shell with a moistened finger. 4- Fill the bulgur shell with the filling. Moisten edges of opening, then pinch the edges of the ball to seal and roll into oval shape.5- Repeat the same shaping with remaining filling and bulgur dough.

6-To fry; add plenty of vegetable oil in a deep pan and fry until all sides are golden brown.

7- To boil; add the stuffed meatballs into the boiling water gently and one by one. Cook until meatballs float on top of water.

8- Içli köfte is ready for serving.

Bon Appetite.....

 
Note: I'm a little hesitant as this is my first try. I'm sorry I couldn't take any photos while making meatballs. But once I do it, I will definitely take the photos and share them with you.