Entree: Turkey – Southeastern Anatolia – İçli Köfte (Torpedo-shaped bulgur shells filled with spiced minced meat and toasted nuts, typically boiled or fried)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 52 min

Ingredients

- Shell: 2 cups (320 g) fine bulgur
- Shell: 1/2 cup (75 g) fine semolina
- Shell: 1 tsp (5 g) salt
- Shell: 1/2 tsp (2 g) ground black pepper
- Shell: 1/2 lb (225 g) lean ground beef (for binding)
- Shell: 1/2 cup (120 ml) boiling water
- Shell: 2 tbsp (28 g) unsalted butter, melted
- Filling: 1 lb (454 g) ground lamb
- Filling: 2 tbsp (30 ml) olive oil
- Filling: 2 medium onions, finely chopped (about 10 oz / 280 g total)
- Filling: 1/3 cup (45 g) pine nuts
- Filling: 1 tbsp (15 g) tomato paste
- Filling: 2 tsp (10 g) ground cumin
- Filling: 1 tsp (5 g) sweet paprika or pul biber (adjust to taste)
- Filling: 1/2 tsp (2 g) ground allspice
- Filling: 1 tsp (5 g) salt, or to taste
- Filling: 1/4 tsp (1 g) black pepper
- Filling: 1/3 cup (15 g) chopped fresh parsley
- Filling: 2 tbsp (28 g) unsalted butter (for toasting pine nuts and finishing)
- Frying oil: 4 cups (960 ml) vegetable oil or other neutral oil for deep frying
- To serve: Lemon wedges (no measurement), plain yogurt (no measurement), chopped parsley (no measurement)

Instructions

1. Prepare the bulgur shell: combine fine bulgur, semolina, salt, and ground black pepper in a large bowl. Pour the boiling water over the mixture, stir, cover and let sit 10–12 minutes until softened. Add the melted butter and the 1/2 lb (225 g) ground beef. Knead vigorously by hand for 6–8 minutes until the mixture is smooth and holds together; if it seems dry, add a teaspoon of cold water at a time.
2. Make the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onions and cook until translucent, about 6–8 minutes. Add the pine nuts and toast briefly until golden. Push onion mixture to the side, add the ground lamb and brown, breaking up with a spoon until fully cooked, about 6–8 minutes.
3. Stir in 1 tbsp (15 g) tomato paste, ground cumin, paprika, allspice, salt, and pepper. Cook 2–3 minutes to blend flavors. Turn off heat and stir in 1/3 cup (15 g) chopped parsley and 2 tbsp (28 g) butter. Taste and adjust seasoning. Let filling cool to warm.
4. Form köfte: moisten your hands. Pinch off walnut-sized portions of the bulgur dough (about 1.75–2 oz / 50–60 g each) and roll into balls. Flatten each ball in your palm to form a thin cup, then, using your fingers, form a hollow shell with one end closed (torpedo/oval). Spoon about 1–1.5 tbsp (15–22 g) of filling into the cavity, then carefully close and shape into a smooth torpedo. Repeat until all dough and filling are used (about 16–20 pieces).
5. Cook: traditional methods are boiling or deep-frying. For boiling: bring a large pot of salted water to a gentle simmer. Add köfte in batches and simmer 10–12 minutes until they float and feel firm. For frying: heat vegetable oil to 350°F (175°C) and fry 3–4 minutes until deep golden and cooked through. Drain on paper towels.
6. Serve hot with lemon wedges, plain yogurt, and chopped parsley.