If you find the fried version of İçli Köfte (also known as "Kibbe" in Arabic cuisine) too heavy, then give this delicious boiled version a try — a lighter, equally satisfying alternative.
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) crushed walnuts
1.5 teaspoons cumin
2 teaspoons black pepper
1.5 dessert spoons (about 1 tbsp) salt
2 water glasses (about 400 ml / 1 3/4 cups) fine bulgur (cracked wheat)
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) semolina
1 egg
3–4 tablespoons flour
Garlic yogurt, for serving
How to Make Boiled İçli Köfte (Turkish Stuffed Meatballs)
In a pan, sauté 1 finely diced onion in 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil. Add 300 g (about 10.5 oz) of ground meat and sauté again. Stir in 1 dessert spoon (about 2 tsp) of tomato paste (domates salçası), then remove from heat. Add 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of crushed walnuts, 1 teaspoon of cumin, 1 teaspoon of black pepper, and 1/2 dessert spoon of salt to the mixture and stir to combine.
In a bowl, soak 2 water glasses (about 400 ml / 1 3/4 cups) of fine bulgur (cracked wheat) and 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of semolina in hot water until just covered. After about 4 minutes (once the bulgur has swelled), add 1 grated onion, 1 egg, 3–4 tablespoons of flour, 1 dessert spoon (about 2 tsp) of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cumin. Knead until a köfte-like consistency is reached. (Keep a bowl of water nearby and wet your hands as you knead.) If the mixture is too firm, add water gradually. Take tangerine-sized portions of the prepared dough, shape them into ovals, and hollow out the center with your finger (keep dipping your hands in water as you work). Fill with the prepared meat mixture and seal the edges, pressing to close. Place the shaped köfte on a flour-dusted tray. Once all the mixture has been shaped, boil in simmering water, then drain. Serve with garlic yogurt if desired. Enjoy!
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