İçli Köfte

Instructions

1. Step 1

   Place the bulgur in a mixing bowl, pour over the boiling water, and stir once. Cover and let stand until the water is absorbed and the bulgur is tender, about 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 300.0 gr bulgur, 350.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Melt the butter in a frying pan over medium heat. Add the onions and cook until soft and lightly golden, about 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Onion, 30.0 gr Unsalted Butter

   Cookware: frying pan, wooden spoon

3. Step 3

   Add 350 gr ground beef, ⅞ tsp (5 gr) salt, the cumin, black pepper, and red pepper flakes. Cook over medium heat, breaking up the meat, until browned and no pink remains, about 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 5.0 gr Fine Salt, 350.0 gr Ground Beef, 3.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: frying pan, wooden spoon

4. Step 4

   Remove the pan from the heat and stir in the walnuts and parsley. Spread the filling on a baking sheet and let it cool completely.

   Timer: 20 min (fixed)

   Ingredients used: 20.0 gr Flat-Leaf Parsley, 60.0 gr Walnut

   Cookware: baking sheet, frying pan, wooden spoon

5. Step 5

   Add the semolina, flour, egg, pepper paste, 150 gr ground beef, and 1 ¼ tsp (7 gr) salt to the hydrated bulgur. Knead firmly until the mixture is smooth, cohesive, and pliable, about 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 1.0 piece Egg, 7.0 gr Fine Salt, 45.0 gr Fine Semolina, 150.0 gr Ground Beef, 20.0 gr Red Pepper Paste

   Cookware: mixing bowl

6. Step 6

   Divide the shell mixture into 18 portions. With damp hands, form each portion into a ball, hollow it into a thin cup, add a spoonful of cooled filling, and pinch the opening closed; shape into an oval with tapered ends.

   Timer: 25 min (fixed)

   Cookware: baking sheet

7. Step 7

   Pour the vegetable oil into a deep saucepan and heat it over medium heat to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Deep saucepan, Kitchen thermometer

8. Step 8

   Fry the köfte in small batches, turning occasionally, until deep golden and cooked to at least 71°C at the center, about 5 minutes per batch.

   Timer: 15 min (fixed)

   Cookware: Deep saucepan, Kitchen thermometer, slotted spoon

9. Step 9

   Transfer the fried köfte to paper towels and let them drain for 2 minutes before serving warm.

   Timer: 2 min (fixed)

   Cookware: paper towels, slotted spoon