İçli Köfte (İçli Köfte) — Crispy stuffed bulgur meatballs with spiced lamb

• 300 gFine bulgur (köftelik bulgur)
• 320 mlBoiling water (For soaking bulgur)
• 60 gSemolina
• 25 gAll-purpose flour
• 1Egg
• 20 gTomato paste
• 15 gRed pepper paste (biber salçası) (Mild preferred)
• 2 tspGround cumin
• 1 tspAleppo pepper
• 1.5 tspFine salt
• 60 mlIce water (Add gradually while kneading)
• 350 gGround lamb (or 80/20 beef)
• 200 gOnion, finely diced
• 30 mlOlive oil
• 35 gPine nuts
• 1 tspGround allspice
• 1 tspGround black pepper
• 0.5 tspGround cinnamon
• 20 gFlat-leaf parsley, finely chopped
• 40 gWalnuts, finely chopped (Optional but traditional in many homes)
• 900 mlNeutral frying oil (sunflower or canola) (Use enough for 5–6 cm depth in a pot)
• 6 wedgeLemon wedges

Instructions

1. 1

   Make the filling first so it can cool completely before shaping. Heat a skillet over medium heat, add the olive oil, then sauté the onion for 8–10 minutes until soft and lightly golden.

2. 2

   Add the ground lamb and cook for 6–8 minutes, breaking it up until no pink remains and the moisture evaporates. Stir in pine nuts and toast for 2 minutes, then add allspice, black pepper, cinnamon, and salt and cook 1 minute to bloom the spices.

3. 3

   Remove the pan from heat and mix in parsley and walnuts while the filling is still warm. Spread the mixture on a plate in a thin layer and refrigerate for 20–30 minutes until fully cool, which prevents cracking later.

4. 4

   Prepare the bulgur shell by placing bulgur in a large bowl and pouring over the boiling water. Cover tightly and rest 15 minutes, then fluff with a fork so the grains are evenly hydrated.

5. 5

   Add semolina, flour, egg, tomato paste, red pepper paste, cumin, Aleppo pepper, and salt to the bulgur. Knead firmly for 8–10 minutes until the mixture becomes cohesive and slightly elastic, adding ice water gradually to help it bind without turning sticky.

6. 6

   Test the shell dough by rolling a small ball and pressing it into a thin cup; it should not crumble at the edges. If it cracks, knead 2 more minutes and add 10–15 ml more ice water, then retest until pliable.

7. 7

   Divide the shell dough into 12 equal portions (about 55–60 g each) and keep them covered to prevent drying. Lightly wet your hands, then shape one portion into a ball and press your thumb into the center to form a deep cavity while rotating the dough.

8. 8

   Thin the walls to about 3 mm, keeping the rim slightly thicker to seal. Fill with about 1 heaped tablespoon (roughly 30 g) of the cooled meat mixture, leaving 5–7 mm headspace so the seam can close cleanly.

9. 9

   Pinch the opening shut, then smooth the seam with damp fingers and shape into a classic pointed oval. Place on a tray and cover with a towel, then repeat with the remaining portions to make 12 stuffed köfte.

10. 10

    Heat frying oil in a deep pot to 175°C and keep the temperature steady for even browning. Fry in batches of 3–4 pieces for 5–6 minutes, turning gently, until deep golden brown and crisp.

11. 11

    Transfer to a rack or paper-lined tray and rest 3 minutes so the shell sets and stays crunchy. Serve hot with lemon wedges, and squeeze 1 lemon wedge per serving for the traditional bright finish.