Name: İçli Köfte (Stuffed Bulgur Shells)
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 ½ cup fine bulgur, #1 fine bulgur (köftelik), not coarse; 1 cup boiling water; 1 tbsp tomato paste, for the dough; 1 tsp salt, for the dough and filling; ½ lb ground lamb, ground beef also works; 1 medium onion, finely chopped; ¼ cup walnuts, finely chopped; 1 tsp pul biber, Aleppo pepper or sweet paprika, for the filling; ½ tsp ground allspice, for the filling; ¼ tsp ground black pepper, for the filling; 1 tbsp olive oil, for cooking the filling; ¼ cup flat-leaf parsley, finely chopped; 2 cup vegetable oil, for deep frying; 1 lemon, cut into wedges to serve

İçli Köfte (Stuffed Bulgur Shells)

İçli köfte are oval shells of fine bulgur kneaded with tomato paste, wrapped around a spiced lamb and walnut filling, then fried until crisp. The name means 'filled köfte'; eat them warm with lemon.

Total time

1 hr 10 min

Prep

50 min

Cook

20 min

Serves

Difficulty

Hard

Per serving

605 kcal

Method

Put the fine bulgur in a bowl, add the tomato paste and salt, pour over the boiling water, stir well, cover with a towel and let it rest for 20 minutes until the bulgur has absorbed the water and softened.
Knead the bulgur with wet hands for about 10 minutes until it forms a smooth, pliable dough that does not stick to your hands; add a teaspoon of water at a time if it cracks, then cover and set it aside.
Heat the olive oil in a skillet over medium-high heat, cook the onion 6 minutes until soft, add the lamb, break it up and cook 8 to 10 minutes until browned and dry, then stir in the pul biber, allspice, black pepper and walnuts for 2 minutes and finish with the parsley; cool to room temperature (about 70°F / 21°C).
With wet hands, take a walnut-sized ball of dough (about 2 tbsp), press it into a cup in your palm, add about 1 tsp of filling, close it up and roll it between your palms into a smooth oval with pointed ends about 2.5 inches (6 cm) long.
Keep the shaped pieces covered with a damp towel while you work, and chill them for 20 minutes if the shells feel soft so they hold their shape in the oil.
Heat the vegetable oil in a heavy pot to 350°F (175°C), then fry 4 to 6 pieces at a time for 3 to 4 minutes, turning, until deep golden and crisp, and drain on a wire rack.
Serve the köfte warm or at room temperature with lemon wedges and a green salad.

Nutrition per serving

Calories: 605
Protein: 17g
Carbs: 44g
Fat: 42g
Fiber: 8g

Protein 11%Carbs 28%Fat 61%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · appetizer · bulgur · lamb · fried · meze

İçli Köfte (Stuffed Bulgur Shells)

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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