dinner · dairy-free
İçli köfte
Southeastern torpedo-shaped bulgur shells stuffed with spiced meat and walnuts, fried crisp.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak bulgur in hot water; knead with meat, paste and spices 15 minutes until smooth.
-
2
Cook filling meat with onion until no longer pink (71°C/160°F), then add walnuts, parsley and spices; cool.
-
3
Shape shells around a wet finger into hollow ovals.
-
4
Fill and seal into pointed torpedoes.
-
5
Fry at 180°C (350°F) until deep golden and the meat inside reaches 71°C (160°F).
