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İçli Köfte

Serves 4 to 6 Appetizer meat, Appetizers

İçli Köfte

İçli Köfte hails from the southeastern region of Turkey, where its preparation is both an art and a tradition. This dish is often enjoyed during special family gatherings or festive occasions, embodying the communal spirit of Turkish meals. It's a dish that brings people together, woven into the fabric of home-cooked celebrations and shared tables.

The perfect İçli Köfte should have a delicate, crispy exterior that gives way to a tender filling of seasoned ground lamb, onions, and walnuts. The bulgur shell, infused with just the right touch of salt and pepper, complements the rich flavors of the filling. Frying brings out its golden hue and enhances its savory aroma, inviting everyone to take a bite.

Ingredients

  • 300 gfine bulgur
  • 250 gground lamb
  • 1onion
  • walnuts — optional
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the bulgur mixture. Place 300 g of fine bulgur in a large bowl and cover it with warm water. Let it sit for about 10 minutes until the bulgur absorbs the water and becomes soft. Drain any excess water by pressing the bulgur gently with your hands.
  2. While the bulgur is soaking, finely chop 1 onion and set it aside. Coarsely chop the walnuts to yield about 50 g, ensuring they are not too fine, as they should provide a crunchy texture in the filling.
  3. In a large mixing bowl, combine the softened bulgur with 250 g of ground lamb. Add the chopped onion and walnuts to the mixture. Season generously with fine sea salt and black pepper to taste. Knead the mixture with your hands until it becomes a cohesive dough-like consistency that holds together when pressed.
  4. Shape the bulgur mixture into oval balls, about the size of a small egg. Use your thumb to create a hollow in the center of each ball, being careful not to break the outer shell. Fill the hollow with a small spoonful of the lamb and walnut mixture, then carefully seal the opening by pinching the edges together.
  5. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the köfte halfway. Once the oil is hot, gently lower the stuffed köfte into the oil. Fry them until they are golden brown and crispy on all sides, turning occasionally. The köfte should have a firm texture and a rich, golden color when done.
  6. Remove the fried köfte from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Taste one köfte and adjust the seasoning with additional salt if needed.
  7. Serve the İçli Köfte immediately while they are hot, accompanied by fresh lemon wedges for squeezing over the top. This dish is best enjoyed warm, with the crispy exterior contrasting the flavorful, tender filling.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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