Entree: Turkey – Adana & Cukurova – İçli Köfte (Bulgur shells filled with spiced ground lamb, shaped and deep-fried until crisp)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 5 min

Additional 15 min

Total 1 hr

Ingredients

- 2 cups (340 g) fine bulgur
- 1/2 cup (70 g) fine semolina
- 1/2 tsp (3 g) salt, plus more for filling
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, approx. 50 g
- 3/4 cup (180 ml) boiling water
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (about 150 g)
- 2 tbsp (30 ml) butter or vegetable oil
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) pul biber or red pepper flakes (adjust to taste)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (18 g) toasted pine nuts (optional)
- 1/4 cup (15 g) chopped flat-leaf parsley
- 1/4 cup (60 ml) water (to loosen filling if needed)
- 6 cups (1.4 L) vegetable oil for deep frying (or enough for deep frying)
- Lemon wedges for serving

Instructions

1. Combine fine bulgur, semolina, salt, and boiling water in a bowl; cover and let sit 15 minutes to soften. Add flour and egg, then knead by hand until a smooth, slightly elastic dough forms, about 8–10 minutes. Cover and chill briefly to firm up.
2. Meanwhile make the filling: heat butter or oil in a skillet over medium heat. Sauté the chopped onion until translucent, then add ground lamb. Cook, breaking up meat, until browned and most moisture evaporates, about 8–10 minutes.
3. Stir in tomato paste, cumin, paprika, pul biber, black pepper, and salt to taste. Add toasted pine nuts and parsley; cook 1–2 minutes more. If too dry, add up to 1/4 cup (60 ml) water. Remove from heat and cool completely.
4. To form köfte: with wet hands, press a walnut-sized piece of bulgur dough into a thin cup in your palm. Hollow the center to form a pocket, fill with 1–2 tbsp (15–30 ml) of the cooled meat mixture, then carefully seal and shape into an elongated oval or torpedo. Repeat with remaining dough and filling.
5. Heat oil in a deep pan to 350°F (175°C). Fry the filled köfte in batches until evenly golden-brown and crisp, about 3–5 minutes per batch. Do not overcrowd; turn if needed.
6. Drain on paper towels. Serve hot with lemon wedges and extra parsley.