Icli Kofte (Stuffed Bulgur Meatballs)

🛒 Ingredients

• Fine bulgur 200 g · 700 kcal
• Semolina flour 50 g · 180 kcal
• All-purpose flour 20 g · 73 kcal
• Tomato paste 10 g · 8 kcal
• Red pepper paste (biber salçası) 10 g · 8 kcal
• Ground beef (lean) 300 g · 750 kcal
• Onion 150 g · 60 kcal
• Walnuts, chopped 50 g · 327 kcal
• Fresh parsley 10 g · 4 kcal
• Vegetable oil for frying 50 g · 442 kcal

👨‍🍳 Instructions

1. For the filling: Heat 15g olive oil in a pan, add chopped onions and cook until softened. Add ground beef and cook until browned, breaking it apart with a spoon.
2. Remove from heat, stir in chopped walnuts and fresh parsley. Season with salt, black pepper, red pepper flakes, and cumin to taste. Let the filling cool completely.
3. For the shell: Place fine bulgur in a large bowl. Add 200ml hot water and let it soak for 15-20 minutes until softened. Drain any excess water.
4. Add semolina, all-purpose flour, tomato paste, red pepper paste, and a pinch of salt and black pepper to the softened bulgur. Knead the mixture for 10-15 minutes, gradually adding a little cold water if needed, until a smooth, pliable dough forms.
5. Take a small portion of the bulgur dough (about a walnut size) and, with wet hands, hollow it out into a thin shell, forming a torpedo or egg shape. Fill the cavity with a spoonful of the cooled meat mixture.
6. Carefully seal the kofte, ensuring no cracks, and shape it smoothly. Repeat with the remaining dough and filling to make about 15 kofte.
7. Heat vegetable oil in a deep pan or pot over medium-high heat until hot enough for frying (around 170-175°C). Fry the kofte in batches for 5-7 minutes until golden brown and crispy.
8. Remove fried kofte with a slotted spoon and place on paper towels to drain excess oil. Serve hot, optionally with lemon wedges and a sprinkle of fresh parsley.