İçli Köfte
Stuffed Bulgur Dumplings
İçli köfte, meaning 'stuffed meatballs' in Turkish, are exquisite torpedo-shaped dumplings made from a delicate bulgur and semolina dough, generously filled with a savory mixture of spiced ground meat, onions, and walnuts. Often considered a culinary art form, especially in the Gaziantep region, these are a labor of love that rewards with incredible flavor and texture.
🧂 Ingredients
- 500 g Fine bulgur(Also known as fine-ground bulgur or #1 bulgur. It should be very fine, almost powdery.)
- 100 g Semolina(Fine semolina is preferred for a smoother dough.)
- 250 ml Warm water(Approximately, for the dough.)
- 1 tsp Salt
- 300 g Ground beef(Preferably 80% lean for good flavor and texture.)
- 2 medium Onion(Finely chopped or grated.)
- 100 g Walnuts(Coarsely chopped.)
- 2 tbsp Pomegranate molasses(Adds a characteristic sweet and tangy flavor.)
- 2 tbsp Isot pepper flakes(A smoky, mild Turkish chili pepper. If unavailable, use a mix of smoked paprika and a pinch of cayenne.)
- 1 tsp Cumin powder
- 0.5 tsp Black pepper(Freshly ground is best.)
- 1 liter Vegetable oil or neutral oil(For deep frying (if chosen).)
- to taste Salt(For boiling water (if chosen).)
👨🍳 Instructions
- 1
Prepare the Bulgur Dough: In a large bowl, combine the fine bulgur, semolina, and 1 tsp salt. Gradually add the warm water, mixing with your hands until the bulgur is hydrated and the mixture starts to come together. Cover the bowl and let it rest for about 20-30 minutes, allowing the bulgur to absorb the water.
⏱️ 30 minutes - 2
Knead the Dough: Once rested, knead the bulgur mixture vigorously for about 15-20 minutes. The texture should transform from crumbly to a smooth, pliable, and elastic dough, similar to play-doh. If it feels too sticky, wet your hands slightly; if too dry, add a tablespoon of water at a time. This step is crucial for the dough's integrity.
⏱️ 20 minutes - 3
Prepare the Filling: While the dough rests, heat 1-2 tablespoons of oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.
⏱️ 15 minutes - 4
Combine Filling Ingredients: Stir the cooked meat and onion mixture into a bowl. Add the chopped walnuts, pomegranate molasses, isot pepper, cumin, and black pepper. Mix thoroughly until all ingredients are well combined. Season with salt to taste. Let the filling cool completely.
⏱️ 10 minutes - 5
Shape the İçli Köfte: Take a small portion of the bulgur dough (about the size of a walnut). Wet your hands slightly to prevent sticking. Roll the dough into a ball, then use your thumb to create a hollow center, gradually widening it to form a thin, even shell. The shell should be about 1-2 mm thick. Be careful not to make it too thin that it tears, or too thick that it becomes doughy.
⏱️ 45 minutes - 6
Fill and Seal: Spoon about a tablespoon of the cooled filling into the hollow of the dough shell. Carefully pinch the edges of the shell together to seal the filling completely. Shape the filled dough into a torpedo or football-like shape, tapering the ends. Ensure there are no gaps or cracks.
⏱️ 30 minutes - 7
Cook the İçli Köfte (Choose one method):
⏱️ 10-15 minutes - 7.1
Deep Frying: Heat vegetable oil in a deep pot or deep fryer to 180°C (350°F). Carefully lower the shaped içli köfte into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 5-7 minutes per batch - 7.2
Boiling: Bring a large pot of salted water to a rolling boil (100°C / 212°F). Gently add the içli köfte to the boiling water. Cook for 10-15 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon. These can then be lightly pan-fried in butter or oil for a crispier exterior if desired.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓The success of içli köfte lies in the thinness and evenness of the bulgur shell. Practice makes perfect!
- ✓Ensure the filling is completely cool before stuffing to prevent the dough from becoming sticky or breaking.
- ✓Keep your hands slightly damp while shaping to prevent the dough from sticking.
- ✓If the dough feels too sticky during shaping, dust your hands with a little fine bulgur or semolina.
- ✓İçli köfte can be prepared ahead of time and frozen. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Fry or boil from frozen, adding a few extra minutes to the cooking time.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Boiled version: Traditionally, some are boiled, offering a softer texture.
- Vegetarian version: Replace the ground beef with finely chopped mushrooms, lentils, or a plant-based mince, seasoned similarly.
- Spicier version: Increase the amount of isot pepper or add a pinch of red pepper flakes to the filling.