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İçli Köfte (Stuffed Bulgur Shells)

Turkish · Appetizer · Main

A classic Mediterranean delicacy consisting of a crisp, thin bulgur shell filled with a savory mixture of sautéed ground meat, aromatic spices, and crunchy walnuts.

AdvancedHigh protein
The EZdish collectionAI-created recipe
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İçli Köfte (Stuffed Bulgur Shells) — recipe cover
1 hr 20 minA little patience, a lot of flavor
Prep time1 hr
Cook time20 min
Servings6 people
DifficultyAdvanced
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. In a large pan, melt the butter and sauté the diced onions

    In a large pan, melt the butter and sauté the diced onions until translucent. Add the ground beef and cook until browned and the liquid has evaporated. Stir in the salt, black pepper, Aleppo pepper, and crushed walnuts. Remove from heat, stir in the chopped parsley, and let the mixture cool completely (refrigerate if possible).

  2. Combine the fine bulgur and semolina

    In a mixing bowl, combine the fine bulgur and semolina. Pour the warm water over the mixture, cover, and let it sit for about 15 minutes until the water is absorbed and the bulgur softens.

    15 min

  3. Add the tomato paste, pepper paste, egg, flour, and a pinch of salt

    Add the tomato paste, pepper paste, egg, flour, and a pinch of salt to the bulgur mixture. Knead the dough for at least 15-20 minutes, wetting your hands occasionally, until it becomes a smooth, elastic, paste-like consistency that doesn't crack.

    20 min

  4. Take a lemon-sized piece of dough

    Take a lemon-sized piece of dough. Using wet fingers, poke a hole in the center and rotate the dough in your palm, thinning the walls with your thumb until you have a thin, hollow tube or cup. Place a tablespoon of the cold meat filling inside. Pinch the top to seal and shape into a spindle or oval shape.

  5. Heat the vegetable oil

    Heat the vegetable oil in a deep pot to 350°F (177°C). Carefully drop the köftes into the hot oil in batches. Fry until they are deep golden brown and crispy, about 4-5 minutes. Drain on paper towels and serve warm.

    5 min

A little kitchen wisdom

The secret to a perfect içli köfte is a very thin shell and a cold filling. Prepare the meat filling a day ahead or chill it thoroughly so the fat solidifies, making it easier to stuff.

What you'll need

Large panLarge mixing bowlDeep fryer or heavy potPaper towels
Keep the good going

For now. And for later.

Make it ahead

The filling can be made 2 days in advance. The shaped raw köftes can be frozen on a tray and then transferred to bags for up to 3 months.

Store & enjoy

Store fried leftovers in an airtight container in the fridge. Reheat in an oven or air fryer at 350°F (177°C) to maintain crispness.

Allergens

Contains wheat, gluten, tree nuts, eggs.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

İçli Köfte (Stuffed Bulgur Shells)
Step 1 of 5

In a large pan, melt the butter and sauté the diced onions

In a large pan, melt the butter and sauté the diced onions until translucent. Add the ground beef and cook until browned and the liquid has evaporated. Stir in the salt, black pepper, Aleppo pepper, and crushed walnuts. Remove from heat, stir in the chopped parsley, and let the mixture cool completely (refrigerate if possible).