Traditional Turkish stuffed bulgur dumplings are made by filling a fine-bulgur shell with a minced-meat and walnut filling, then cooking it. This Southeastern Turkish classic takes skill to prepare and is a source of pride at special-occasion tables for its delicate shell and generously spiced filling.
Put the fine bulgur and semolina in a bowl, add a 200 ml measure of warm water, cover, and leave to swell for 20 minutes. The bulgur should absorb the water and soften.
Heat the oil in a pan and sauté the chopped onions until translucent. Add the ground meat and cook until its liquid evaporates. Add the walnuts, Turkish red pepper flakes, black pepper, allspice, and salt, and cook for 3 more minutes. Set aside to cool.
Add the tomato paste and salt to the swollen bulgur. With wet hands, knead for 10 minutes until the dough is smooth and supple. If the dough cracks, add warm water a little at a time.
Take a walnut-sized piece of dough and use your wet index finger to open a hole in the center, forming a thin shell. Add a 5 ml measure of filling, seal the opening, and taper both ends.
Heat the oil in a deep pan. Fry the dumplings over low to medium heat until golden on all sides. Caution: If the oil is too hot, the outside will burn while the inside stays raw; cook over medium heat. Drain and serve hot.
Important: For the shell to be shaped thinly, the fine bulgur for kofta must be thoroughly soaked in warm water until swollen and soft; if the dough is dry, add water a little at a time with wet hands. Caution: If the shell is too thick, the içli köfte may not cook through; if it is too thin, it may burst while boiling. Patience and working with wet hands are the key tips. Contains gluten (bulgur), walnuts, and other nuts. Allergen information: Based on the ingredient list, it contains wheat (gluten) and tree nuts. Check packaged-product labels for other allergens.
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