İçli Köfte / Turkish Stuffed bulgur meatball Recipe with video

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Merhaba From Türkiye 👋

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Here in Türkey, people call it "içli köfte" or stuffed meatball. This is kibbeh with Turkish cultural touch 😊

In other regions known as kibbeh or kubba is a family of dishes based on spiced ground meat and grain, popular in Middle Eastern cuisine.

Check also my İçli Köfte in basil tomato sauce/ Domates Fesleğen Soslu İçli Köfte .

In Levantine cuisine, usually, bulgur wheat is pounded together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray or served raw. In Iraq, versions with rice or farina are found. Some recipes add semolina.

Kibbeh is considered to be the national dish of many Middle Eastern countries, including Lebanon and Syria. 

Versions are found in Egypt (kobeiba), Israel, Iraq, Iran, Armenia (kuefteh), and Turkey, as well as in Palestine, Jordan, and Cyprus (koupes).

It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries, as well as parts of North America.

In Turkey this dish is famous in Gaziantep, Adana, Malatya, and Maraş regions which famous for spicy and aromatic local dishes. 

I eat this dish mostly in a local restaurant here (turk; lokanta) served with some lettuce or arugula with lemon or pomegranate sour sauce. The homemade version most probably served with garlic yogurt sauce (Türk; sarımsaklı yoğurt).

My favorite place to enjoy this rich and delicious dish is at one small place in an Arabic neighborhood in my city. 

Some places use finely chopped walnut in their stuffing mixture while others using pine nuts. But I prefer without anything for my stuffing.

So today I will share this Turkish version of kibbeh or we call it "içli köfte" or stuffed kofta (meatball). 

For you who have never made this dish before, no need to worry cause I have a video and step-by-step pictures as well to guide you and convince you how easy this dish make.

There are two parts to make this dish; the shell and the filling (stuffing). 

The shell should be smooth and slightly crunchy. Try to shape it as thin as you can before filling it with meat filling.

The filling is made from mincemeat cooked with onion and some spice to get the perfect flavor blended with the shell when you eat it. Add chopped walnut or toasted pine nuts to get a richer texture for filling. But For this recipe, I skip the walnut/pine nuts, just add or skip according to your liking.

So let's jump to the recipe.

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İçli Köfte / Turkish food recipe: Stuffed bulgur meatball

By Çitra's Home Diary

Make: about 30 stuffed meatballs 

Shell dough:
🍳 2 cups ( 370 gr) of fine bulgur wheat
🍳 1 cup (170 gr) of semolina
🍳 3 cups ( 750 ml) hot boiling water

🍳 2-3 tsp salt (more to taste)
🍳 6 Tbsp (60 gr) AP flour
🍳 1 medium egg
🍳 1 Tbsp tomato paste

🍳 1 Tbsp sweet chili paste
🍳 1 tsp chili flake 
🍳 1 tsp black pepper powder

🍳 pinch of cumin

filling:
🍳 ± 800 gr minced meat
🍳 ± 200 gr butter
🍳 4 big yellow onions, finely chopped

🍳 3-4 cloves of garlic, finely chopped

🍳 1-2 tsp salt (or to taste)

🍳 1 tsp black pepper powder

🍳 2 tsp sweet paprika

🍳 1 Tbsp sweet chili paste

🍳 vegetable oil for deep fry

How to make:

Making filling:

Heat butter in a pan, stir fry onion+garlic until fragrant and transparent. Add in minced meat and continue to cook until meat changes color and the water gets dry. Season with the rest of the ingredients, check the taste before removing it from heat. Let it stand to room temperature.

Note: You can make the filling a day before and keep in the refrigerator until ready to use.

Making the shell skin:

1) Put fine bulgur, semolina, and salt in a big bowl. Pour boiling water, briefly mix, and close the bowl with a plate that fits with the bowl, or with plastic wrap. Let is stand until bulgur and semolina double in volume (it took about 10 minutes). Do not open the lid.

2) Open the lid and add the flour, mix/ knead well to incorporate. Add in egg and continue to knead well. Then add all remaining ingredients, and continue to knead until it becomes very smooth and easy to shape without cracking. Always wet your hand during the kneading process to help the dough smooth faster.

Note: you can use a food processor or mixer with a kneading hook, also to do the kneading process, even it's not the traditional way but it absolutely helps saving time and energy 😊

Shaping and filling the içli köfte:

1) After you have very smooth shell dough you can start to shape and fill the köfte. Always wet your palms, take the dough about bigger than a golf ball. Hold the ball in one hand then poke the ball with your index finger of the other hand.

Roll the ball in your hand while continuing to dipper the hole with thumb and support by other fingers. Keep roll the ball in your palm to make it round and smooth (see the video to see how).

2) Fill with meat filling until almost full, then carefully close the dough by pinching the open end and try to make a pointed shape on each edge (see the video). Remember always to wet your hands during shaping. Do all dough until it finishes.

Make-ahead tip:

You can keep içli köfte from this step. Lay the köfte balls in a tray lined with parchment paper then put it into the freezer until it fully froze. Then move into a ziplock bag and keep it in the freezer.

Fry the köfte:

Heat enough vegetable cooking for deep fry. Fry the köfte with medium-high heat until it is golden brown on all sides. Do not flip too much to avoid the meatball getting cracked. Remove from heat and drain excess oil.

Enjoy your içli köfte with salad, lemon, and ayran drink.

You can enjoy it also with Turkish yogurt sauce;cacık or Garlic yogurt sauce.

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If you making this recipe, please let me know. 

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Di Türkey, orang menyebutnya "içli köfte", semacam stuffed meatball. Atau boleh disebut kibbeh degan kearifan lokalTurki 😊

Di daerah lain seperti di Timur tengah dan beberapa wilayah lain dikenal sebagai kibbeh atau kubba. Yaitu makanan berbahan dasar daging giling (kadang dicampur biji pinus atau walnut yg digerus kasar).

Gandum "bulgur" ditumbuk bersama dengan daging menjadi pasta halus dan dibentuk menjadi bola, lalu diisi dengan daging cincang berbumbu yang dicampur dengan walnut (atau kacang pinus yang disangrai dulu), Lalu digoreng atau dimasak dalam kuah pasta tomat. 

Di Irak, mempunyai versi dengan campuran nasi atau farina. Beberapa resep menambahkan semolina.

Kibbeh dianggap sebagai hidangan nasional di banyak negara Timur Tengah, termasuk Lebanon dan Suriah.

Versi lain ditemukan di Mesir (kobeiba), Israel, Irak, Iran, Armenia (kuefteh), dan Turki, serta di Palestina, Yordania, dan Siprus (koupes).

Makanan ini juga ditemukan di seluruh negara Amerika Latin yang mempunyai sejumlah besar imigran dari negara-negara diatas selama akhir abad ke-19 dan awal abad ke-20, serta sebagian Amerika Utara.

Di Turki içli köfte ini terkenal di wilayah Gaziantep, Adana, Malatya, dan Maraş yang terkenal dengan hidangan lokalnya yang pedas dan berbumbu.

Terkadang kalau akhir pekan saya suka jajan makanan ini di restoran sini (bahasa turkinya; lokanta) disajikan dengan selada atau arugula sebagai salad dengan perasan lemon atau bisa juga dinikmati dengan saus asam delima. 

Kalau buatan sendiri di rumah biasa disajikan dengan saus yogurt bawang putih (Bhs Türkinya; sarımsaklı yoğurt).

Tempat favorit saya untuk menikmati içli köfte yang lezat ini adalah di satu tempat kecil di lingkungan Arab di kota saya. Yang jual orang Suriah yang berimigrasi ke Turki beberapa tahun lalu.

Beberaparesep menggunakan kenari/ walnut cincang halus dalam campuran isiannya sementara yang lain menggunakan biji pinus. Tapi saya lebih suka plain tanpa campuran apapun untuk daging isiannya.

Yuk.. yang suka berpetualang selera, makanan ini wajib dicoba karena makanan ini tergolong dalam makanan populer dunia yang wajib dicoba 😊

İçli Köfte / Turkish food recipe: Stuffed bulgur meatball

By Çitra's Home Diary

Jadi kurleb 30 buah

Bahan kulit:
🍳 2 gelas ( 370 gr) gandum jenis halus
🍳 1 gelas (170 gr) semolina
🍳 3 ( 750 ml) air mendidih

🍳 2-3 sdt garam atau sesuai selera
🍳 6 sdm (60 gr) terigu serba guna
🍳 1 telur ukuran sedang
🍳 1 sdm pasta tomat

🍳 1 sdm pasta cabe
🍳 1 sdt bubuk cabe pedas
🍳 1 sdt merica hitam bubuk

🍳 sejumput bubuk kumin

İsian:
🍳 ± 800 gr daging giling tanpa lemak
🍳 ± 200 gr mentega
🍳 4 buah bawang bombai ukuran besar, cincang halus

🍳 3-4 bawang putih, cincang halus

🍳 1-2 sdt garam atau sesuai selera

🍳 1 sdt bubuk merica

🍳 2 sdt smoked sweet paprika

🍳 1 sdm pasta cabe (tidak pedas)

🍳 Minyak goreng secukupnya untuk menggoreng

CARA MEMBUAT:

Membuat isian:

Panaskan mentega di wajan lalu tumis bawang bombay dan bawang pıtih sampai trasnparant dan harum. Masukkan daging giling dan lanjutkan mengaduk-aduk sampai matang. Awalnya mungkin daging akan berair, lanjutkan memasak sampai air kering. Bumbuhi dengan garam, merica, kumin dan masukkan pasta cabe (atau pasta tomat bisa juga). Cicipi rasanya dan matikan api. Sisihkan sampai suhu ruang.

Note: Adonan isian bisa dibuat sehari sebelumnya, simpan dalam wadah bersih kedap udara dalam lemari es.

Membuat adonan kulit:

1) Wadah wadah besar campurkan gandum bulgur halus, semolina dan garam. Tuang air mendidih dan aduk asal rata lalu cepat-cepat tutup dengan plastik film atau tutup panci, jangan dibuka-buka agar uap panas tidak keluar. Diamkan sampai mengembang dan suhu agak mendingin. (kurleb 15 mnt).

2) Setelah 15 menit, buka tutupnya dan tambahkan terigu, aduk rata. Lalu masukkan telur dan lanjutkan menguleni sampai telur tercampur rata. Masukkan sisa bahan dan bumbu lainnya. Uleni dengan kuat agar gandum bulgur halus dan lembut. Selama proses menguleni selalu basahi telapak tangan agar cepat halus. Proses menguleni ini sangat penting agar mendapatkan hasil kulit yang tidak pecah saaat digoreng nantinya.

Note: Proses menguleni bisa dilakukan dengan food procesor atau dengan mixer dengan hook mengulen. saving time and energy 😊

Membentuk dan proses mengisi içli köfte:

1) After you have very smooth shell dough you can start to shape and fill the köfte. Always wet your palms, take the dough about bigger than a golf ball. Hold the ball in one hand then poke the ball with your index finger of the other hand.

Roll the ball in your hand while continuing to dipper the hole with thumb and support by other fingers. Keep roll the ball in your palm to make it round and smooth (see the video to see how).

2) Fill with meat filling until almost full, then carefully close the dough by pinching the open end and try to make a pointed shape on each edge (see the video). Remember always to wet your hands during shaping. Do all dough until it finishes.

Make-ahead tip:

You can keep içli köfte from this step. Lay the köfte balls in a tray lined with parchment paper then put it into the freezer until it fully froze. Then move into a ziplock bag and keep it in the freezer.

Jangan lupa subscribe chanel youtube saya ya

 https://www.youtube.com/c/CitraKalemyhomediaryinturkey

Menggoreng içli köfte:

Panaskan minyak goreng sampai benar-benar panas, lalu kecilkan api sapai panas sedang saja. Goreng içli köfte sampai matang merata, jangan terlalu sering dibolak balik. Tiriskan sisa minyak.

Sajikan içli köfte dengan salad, perasan lemon, dan ayran drink.

Tambahkan Turkish yogurt sauce;cacık atau Garlic yogurt sauce.

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

https://myhomediaryinturkey.blogspot.com/2020/12/icli-kofte-turkish-stuffed-bulgur.html