Turkish Stuffed Bulgur Meatball (Ichli Kofte)

Preparation time: 40 minutes

Cooking time: 20 minutes

Nutrition facts: 1 serving (550 Cal)

 

Components

Dough

• 14 ounces bulgur, well-grounded
• 4 ounces semolina
• 4 ounces flour
• 2 cups water, boiling
• 1 egg
• 1 tablespoon pepper paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red bell pepper flakes
• 1 teaspoon cumin

Meat filling

• 9 ounces ground beef, medium fat
• 9 ounces onions
• 3 ounces coarsely chopped walnuts
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon allspice
• 1 teaspoon dry mint
• 1 tablespoon red bell pepper paste
• 1 ½ cups olive oil (for frying)

Directions

1. In a large mixing bowl, add grated onions, bulgur, black bell pepper, red bell pepper powder, sliced potatoes, extra-lean ground beef, salt, wet bread slices, semolina, and 1 egg. Mix all ingredients well and knead for 25 minutes to form bulgur dough. It is good to keep adding water while kneading, as the dough will dry quickly.
2. Put the beef in a deep non-stick pan, add salt, and cover the lid. Let it cook for about 11 minutes. Add oil and diced onion and cook for another 6 minutes. Add the other spices - black pepper, red pepper powder, and pepper paste and stir well. Turn off the flame and set it aside to cool.
3. Wet your hands with water and take walnut-sized pieces of the bulgur dough. Roll them into balls. Make holes in the balls with your thumb in a circular motion. Place the meat filling and chopped walnuts in the space between, close the bulgur dough ball, and form an oval shape. Continue until all the filling is gone. Put plenty of oil in a frying pan and fry the bulgur balls until all sides are golden brown. Strain extra oil with a paper towel.