ICLI KOFTE - Turkish Traditional Stuffed Meatballs

ICLI KOFTE: Turkish Traditional Stuffed Meatballs

In this episode, I'd like to show you how to prepare ICLI KOFTE, one of the most special dishes of Turkish cuisine. I prepare them in a quite different way rather than traditional technique. I find it so much easier and call it: 'POGACA TECHNIQUE' :) Which is a half moon or round shaped Turkish pastry.ICLI KOFTE tastes amazing whether you want to deep fry or cook in a salted boiling water. Everyone has their own preferences, we boil them all the time.

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INGREDIENTS

500 gr. minced beef
2 cups fine bulgur
1/2 cup semolina
1/2 cup flour
1 cup hot water
3 onions
3 real tbspfull tomato paste
1 cup walnuts
2 eggs
1/2 teaspoon ground cumin
Salt, pepper, sweet paprika
2 tbsp olive oil



DIRECTIONS

Combine the fine bulgur and semolina in a bowl.
Sprinkle a pinch of salt and mix.
Pour 1 cup of hot water on top and mix again. Cover and set aside.
Blend walnuts in a blender or food processor, process until coarse.
(Or chop using a knife)
Then blend onions until finely minced. (Or grate)
Reserve 1/3 of the of the onions for the dough and set aside.

For the filling:
Heat up 2 tbsp olive oil in a pan.
Add 2/3 of the minced beef and saute on medium heat for 3-4 minutes while breaking up with the back of a wooden spoon.
After 3-4 minutes, add 2/3 (remaning) onion into the pan, lower the heat and cook for 5-6 minutes, until onions are soft.
Add ground cumin to taste, 1 real tablespoonfull tomato paste and mix well.
Then add 1/2 tsp salt, blackpepper to taste, 1/2 tsp sweet paprika and walnuts.
Cook, for another 1-2 minutes while stirring.
Turn off the heat and allow to cool.
When the filling is cool enough to handle, shape 2 real tablespoonfull of the mixture into a lemon or round shaped meatball, repeat with the remaining filling then refrigerate until needed.


For the dough:
Combine; bulgur&semolina mixture, remaining 1/3 ground beef and onion in the bowl of a standing mixer (with the flat paddle attachment) and run for 3-4 minutes on low speed. (You can knead by hands)
Add 2 real tablespoonfull tomato paste, 1 tsp sweet paprika, black pepper, 1 tsp salt
1/2 cup flour and mix.
Add 2 eggs while mixing then run for another 3-4 minutes.
Divide the dough roughly, into the meatballs numbered portions.
Take one portion of the dough, press between the palms of your hands and flatten into a thin dough, like a thin pie crust.
(You can wet your hands with water, if needed)
Place one meatball into the center, wrap it with the dough and make sure the meatball is evenly packed.
Trim off any excess dough and set aside.
Give it a lemon shape or round shape with your hands.
Pinch the edges well to seal and make sure to close up any cracks that appear.
You can deep fry the ICLI KOFTE, refrigerate up to 1-2 days or freeze up to 3 months.
If you prefer to boil them like we do, then drop them carefully into the (a pinch of) salted boiling water.
And cook until they float in the boiling water, for about 10-12 minutes depending on the size.
Meanwhile, prepare little meatballs with the remaining dough.
You can freeze them... Add them into a soup... You can add them into the some other special Turkish dishes such as: ANALI-KIZLI, FELLAH KOFTE or ERZINCAN SOUP...
Lift out the cooked ICLI KOFTES using a spider.
And use the boiling water as a stock.
Arrange ICLI KOFTES in a serving dish and serve hot or warm, with a wedge of lemon.


READY :) Thank You For Watching!

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