Icli Köfte
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 glasses bulgur, fine-grained
- water, warm
- 3 tablespoon flour
- 1 egg (s)
- 1 teaspoon salt
- 1 tablespoon tomato paste (tomato paste)
- Chilli flakes (Pul Biber), hot
For the filling:
- 500 g minced beef
- 3 medium onion (s)
- 2 tablespoon butter or margarine
- 150 g walnuts, finely chopped
- Parsley, fresh
- salt and pepper
- chili
- 1 liter oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Put the bulgur in a bowl and pour so much warm water over it that it is covered with water. Let it steep for at least half an hour.
- After the resting time, add flour, tomato paste, egg and spices and knead well. In between, moisten your hands with warm water and continue kneading, the longer the better (at least half an hour).
- For the filling, fry the onions and minced meat in a pan with 2 tablespoons of butter or margarine. Then add the walnuts and the remaining spices. Season to taste if necessary and allow to cool completely.
- Now shape walnut-sized balls out of the bulgur dough (can also be larger), make a hollow with your finger and form a bowl bulging from the inside. Add 1 tablespoon of the minced meat filling and fold the casing in a circle and smooth it out with a little water. Proceed in this way until there is no more dough left. The bulgur dumplings can be round or oval shaped.
- Heat about 1 liter of oil in a saucepan and deep-fry the kofte until they are evenly brown. Remove from the pot and drain.
- The Köfte taste warm and cold.
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