Icli Kofte (Turkish Kibbeh)
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
517 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Icli Kofte (Turkish Kibbeh)
Description
Icli Kofte (Turkish Kibbeh) features an outer shell of fine bulgur soaked in hot water with semolina, combined with egg, flours, tomato and red pepper pastes, chili flakes, salt, and olive oil, kneaded to a pliable dough. Meanwhile, the filling consists of minced lamb sautéed with butter, onions, salt, black pepper, cumin, fresh parsley, and chopped walnuts, cooled before assembling.
The preparation involves shaping the bulgur dough into shells and filling them with the lamb mixture before sealing and frying in vegetable oil. The frying process crisps the outer layer while keeping the savory filling tender and moist. The walnuts add texture and a subtle nutty note, while the spices bring a warming complexity.
These kibbeh can be served as appetizers or part of a mezze spread. Their rich filling and fried exterior complement fresh salads or yogurt-based dips. They offer a filling and satisfying snack or meal component.
For easier shaping, wet your hands to prevent sticking and mend dough cracks. Baking, air frying, or boiling are alternatives to deep frying for healthier options. Leftover kibbeh can be refrigerated for up to three days or frozen for three months and fried from frozen, adding extra cooking time.
Ingredients
For the Bulgur Casing
- 200 g bulgur finest grade
- 80 g semolina
- 320 ml water hot
- 1 small egg
- 20 g plain flour
- ½ tablespoon tomato paste
- ½ tablespoon red pepper paste
- 1 teaspoon chili flakes
- 1 teaspoon salt
- ½ tablespoon olive oil
For the Filling
- 300 g Minced lamb or beef
- 50 g butter
- 2 onion finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cumin powder
- 2 tablespoon parsley (finely chopped)
- 75 g walnuts (chopped)
- vegetable oil or sunflower oil, for frying
Instructions
Preparing the Casing
- Combine the fine bulgur, semolina and hot water in a large bowl.
- Mix well, cover and let it rest for 30 minutes. You can prepare the meat filling while it is resting.
- Add the egg, flour, tomato&red pepper pastes, chilli flakes, salt and olive oil to the bulgur mixture.
- Mix well with your hands and knead it for 5 to 6 minutes, until the mixture nicely clump together when you squeeze it into your fist.
- If the casing is too dry add a little bit of water so it holds together nicely.
Preparing the Filling
- Place a large pan or a wok on medium heat and then add the mince.
- Cook it until brown, breaking it down into small pieces with a wooden spoon.
- Add the butter along with the onions and sauté until soft and translucent without browning them.
- Mix in the salt, freshly ground black pepper, cumin powder and saute for another minute.
- Remove the pan from the heat and stir in the parsley and walnuts.
- Let it cool down before filling the casings.
Shaping the Icli Koftes
- Divide the casing into 12 or 16 equal pieces, depending on how big you want them and shape them into balls.
- To stuff the Icli Kofte, you need to dampen your hands. Place a small bowl of water next to you.
- Dampen your hands with some water, take a bulgur ball and make an indent in it with your finger in the middle.
- Hollow out the inside using your finger into a cup. Keep working with it to thin out the walls of the cup as much as possible without ripping or breaking it.
- Add a spoon of meat filling and close up the casing. The amount of filling may depend on the size of the cup.
- Seal the top by pinching in the casing and using both hands, compress well to resemble the shape of a football. Continue wetting your hands as needed. Gently work the wrapper closed as you turn the kofte in the palm of your hand. Check out the video below.
- Set it aside on a plate and continue with the rest of the balls.
- Let the Kibbeh Balls rest in the fridge before frying them.
- To fry, heat the oil in a deep frying pan to 175 °C (350 °F).
- Deep-fry the kibbeh balls in the hot oil, in batches being careful not to crowd them until the kibbeh shells are brown (about 5 minutes or so).
Notes
- Use a large frying pan or wok to ensure the oil covers the kibbeh balls completely but does not overflow.
- Kibbeh can be frozen for up to 3 months; fry directly from frozen adding a few minutes to cooking time.
- Wet your hands with water while shaping to prevent dough sticking and to repair cracks.
- For healthier cooking, kibbeh can be baked, air fried, or boiled instead of deep fried.
- Store leftovers in the refrigerator up to 3 days or freeze for long-term storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1276mg | 53% |
| Potassium | 615mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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