Traditional içli köfte, where a thin bulgur shell is filled with a walnut and minced-meat filling and cooked. This demanding classic of Southeastern cuisine, with its thin shell and richly spiced filling, is the pride of special-occasion tables.
Place the fine bulgur and semolina in a bowl and moisten with a cup of lukewarm water; cover and let it swell for 20 minutes. The bulgur should absorb the water and soften.
Heat vegetable oil in a pan and sauté the chopped onions until they turn pink. Add the ground meat and sauté until it releases its liquid, then add walnuts, red pepper flakes, black pepper, allspice, and salt, and sauté for 3 more minutes. Set aside to cool.
Add pepper paste and salt to the swollen bulgur and knead with wet hands for 10 minutes until it becomes a smooth dough with the softness of an earlobe. If the dough cracks, add lukewarm water little by little.
Take a walnut-sized piece of the dough and, using your wet index finger, hollow out the center to form a thin shell. Place a dessertspoon of the filling inside, close it up, and shape both ends into points.
Heat vegetable oil in a deep pan; fry the meatballs over low-medium heat until golden brown all over. Caution: If the oil is too hot, the outside will burn while the inside stays raw — fry over medium heat. Drain the oil and serve hot.
Important: For the shell to be rolled thin, the fine bulgur for köfte must swell and soften well in warm water; if the dough is dry, add water little by little with wet hands. Caution: If you leave the shell too thick, the içli köfte won't cook through; if too thin, it will burst while boiling — patience and working with wet hands is the most important tip. Contains gluten (bulgur), walnuts, and nuts.
You can cook İçli Köfte by boiling, baking, or frying. Frying gives the crispiest result; for a lighter option, you can boil the köfte in salted boiling water until they float to the surface. Before shaping the shell, test with one köfte to adjust the thickness.
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