İçli Köfte (Bulgur Shells Stuffed with Spiced Mince)
اچلی کوفتے (مصالحے دار قیمے سے بھرے بلغور کے خول)
İçli köfte means "köfte with a filling": a thin, crisp shell of fine bulgur and a little semolina wrapped around a savoury filling of mince, onion, walnuts and spices, shaped into a pointed oval and fried until deep golden. It's a speciality of southeastern Turkey, known across the Middle East as kibbeh, and it's a favourite at tea parties, iftars and celebrations. Shaping takes a little practice, but the method below makes it manageable even for first-timers.
- ⏱ Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Hard
- Serves 6
Method
Tap a step when it is done.
Make the filling first so it can cool: fry the onions in the oil for 8 minutes until soft, add the mince and cook until dry and browned. Stir in the spices, salt, walnuts and parsley and leave to cool completely.
Pour the hot water over the bulgur in a large bowl, cover and leave for 20 minutes to soften.
Add the semolina, lean mince, pepper paste and salt, and knead hard for 10–15 minutes, wetting your hands often, until it becomes a smooth, pliable dough that doesn't crack when pressed.
With wet hands, roll a walnut-sized ball. Push your index finger into it and turn it against your palm to make a thin, even shell. Spoon in filling, pinch closed and shape into a pointed oval. Repeat.
Deep-fry in batches in hot oil (175°C) for 4–5 minutes until deep golden and crisp. Drain on a rack and serve hot with lemon.
Serve hot with lemon wedges.
Kitchen notes
If the shell cracks while shaping, the dough needs more kneading or a few drops of water. A smooth dough is the whole secret.
Freeze shaped, uncooked köfte on a tray, then bag them. Fry straight from frozen, adding a minute or two.
For a lighter version, boil them in salted water for 8–10 minutes (haşlama içli köfte) and serve with a drizzle of melted butter.
The art of the shell
İçli köfte is one of the dishes that cooks in southeastern Turkey take pride in. A good one has a shell so thin and even that it shatters when you bite it, around a juicy, nutty filling. In cities like Gaziantep, Adana and Mardin, women traditionally made them together in large batches for weddings, holidays and guests.
Beginner’s method
The key is a smooth, well-kneaded dough. Fine bulgur softened in hot water, kneaded with a little semolina and very lean mince, becomes elastic enough to stretch thin. Keep a bowl of water beside you and wet your hands constantly. Use your finger to hollow out each ball while turning it against your other palm; it’s like shaping a small clay pot. Don’t worry if the first few are thick; they get better quickly.
Fried or boiled
Fried içli köfte are crisp and golden, served as a snack or starter. Boiled ones are softer and lighter, eaten warm with melted butter or in a yogurt soup. Both freeze very well, so it’s worth making a big batch.
Serving
Serve hot with lemon wedges, a green salad and ayran, or as part of a spread with cacık and acılı ezme.
Questions people ask
Is it the same as kibbeh?
Yes, it's the Turkish name for the fried, stuffed kibbeh made across Syria, Lebanon, Iraq and southeastern Turkey.
Can I make it without meat in the shell?
Yes. Many cooks use only bulgur and semolina; add a tablespoon of flour and knead well so it holds together.
Which bulgur should I use?
Only fine bulgur (köftelik). Coarse bulgur won't form a smooth shell.
Nutrition (estimate, per serving)
- Calories
- 420
- Protein
- 18 g
- Fat
- 22 g
- Carbs
- 40 g
