🇹🇷 Turkey · Food
İçli Köfte (Stuffed Bulgur Balls)
By eatmundo · July 5, 2026
İçli Köfte, an intricate and beloved Turkish delicacy, consists of a thin bulgur and semolina shell meticulously molded around a rich, spiced filling of ground meat, walnuts, and herbs. These flavorful torpedo-shaped morsels can be boiled or fried to golden perfection, offering a delightful contrast of textures and tastes.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the bulgur shell: In a large bowl, combine 2 cups of fine bulgur with 1/2 cup of fine semolina. Pour 2 cups of very hot water over them, cover, and let sit for 15 minutes to soften. This ensures the bulgur is pliable for shaping.
- 2
While the bulgur rests, make the filling: Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté 2 finely chopped medium onions until translucent, about 5-7 minutes. Add 300g of ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- 3
Season the meat: Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of sweet paprika into the cooked beef. Add 1/2 cup of chopped walnuts and 1/4 cup of fresh chopped parsley. Cook for another 2 minutes, then remove from heat and let it cool completely – a chilled filling is easier to work with.
- 4
Finish the bulgur shell mixture: To the softened bulgur, add 1 tablespoon of red pepper paste, 1 tablespoon of flour, 1 egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Knead vigorously with wet hands for 10-15 minutes until the mixture is very smooth and pliable, like a dough. If it's too sticky, add a little more flour; if too dry, a tablespoon of water.
- 5
Shape the köfte: Keep your hands constantly wet. Take a golf-ball-sized piece of bulgur mixture, roll it into a ball, then carefully hollow out the center with your index finger, rotating to create a thin-walled, torpedo-shaped shell. Aim for an even thickness for best results.
- 6
Fill and seal: Spoon about 1-2 tablespoons of the chilled meat filling into the bulgur shell. Gently close the opening, pinching and shaping the bulgur around the filling to form the characteristic torpedo shape with pointed ends. Repeat with the remaining mixture.
- 7
Cook your İçli Köfte: You can either boil them by gently dropping them into a large pot of simmering salted water for 8-10 minutes, or deep-fry them in a deep pot filled with sunflower oil preheated to 170°C (340°F) for 4-5 minutes until golden brown. Boiling yields a softer texture, frying a crispier one.
- 8
Serve immediately: If boiled, drain well. If fried, transfer to a plate lined with paper towels to absorb excess oil. Serve your İçli Köfte hot with fresh lemon wedges for squeezing over them. Enjoy this exquisite Turkish delight!
Frequently Asked Questions
What type of bulgur is best for the İçli Köfte shell?+
For the shell, use very fine bulgur (köftelik bulgur) as it absorbs water quickly and kneads into a smooth, pliable dough, crucial for a thin, crack-free casing.
What specific type of beef should be used for the İçli Köfte filling?+
Use lean ground beef for the filling to prevent excessive grease, which can make the bulgur shell difficult to handle or result in a soggy texture.
What's the most effective way to prevent the İçli Köfte shell from cracking during shaping and cooking?+
Ensure the bulgur dough is kneaded until very smooth and pliable. Always keep your hands moist while shaping the balls and create a thin, even shell to minimize cracking.
How can you tell when İçli Köfte is fully cooked, whether boiled or fried?+
When boiling, İçli Köfte are done once they float to the surface. If frying, cook until the outer shell turns a deep golden brown and is crispy.
Mundo Match
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