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Icli Kofte (Turkish Kibbeh)
5 from 16 votes

Icli Kofte (Turkish Kibbeh)

Icli Kofte are Turkish kibbeh made with a casing of fine bulgur and semolina dough enclosing a spiced ground lamb filling mixed with onions, parsley, walnuts, and warm spices. The dough is soft yet holds together to encase the flavorful filling. The kibbeh are typically deep fried until crisp and golden outside with a moist and savory interior, offering contrasting textures and rich flavor.

Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 517 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: Mediterranean, Middle Eastern, Turkish

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
    Cup of Yum
  1. Combine the fine bulgur, semolina and hot water in a large bowl.
  2. Mix well, cover and let it rest for 30 minutes. You can prepare the meat filling while it is resting.
  3. Add the egg, flour, tomato&red pepper pastes, chilli flakes, salt and olive oil to the bulgur mixture.
  4. 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.
  5. If the casing is too dry add a little bit of water so it holds together nicely.
Preparing the Filling
  1. Place a large pan or a wok on medium heat and then add the mince.
  2. Cook it until brown, breaking it down into small pieces with a wooden spoon.
  3. Add the butter along with the onions and sauté until soft and translucent without browning them. 
  4. Mix in the salt, freshly ground black pepper, cumin powder and saute for another minute.
  5. Remove the pan from the heat and stir in the parsley and walnuts.
  6. Let it cool down before filling the casings.
Shaping the Icli Koftes
  1. Divide the casing into 12 or 16 equal pieces, depending on how big you want them and shape them into balls.
  2. To stuff the Icli Kofte, you need to dampen your hands. Place a small bowl of water next to you.
  3. Dampen your hands with some water, take a bulgur ball and make an indent in it with your finger in the middle.
  4. 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.
  5. Add a spoon of meat filling and close up the casing. The amount of filling may depend on the size of the cup.
  6. 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.
  7. Set it aside on a plate and continue with the rest of the balls.
  8. Let the Kibbeh Balls rest in the fridge before frying them.
  9. To fry, heat the oil in a deep frying pan to 175 °C (350 °F).
  10. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 517

% 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.