Ichli koefte


Ichli köfte: or Turkish cutlets with filling

Turkish bulgur cutlets with filling, everyone will like, without exception, if you cook them with love. Ichli köfte in Turkish means “stuffed meatballs”: served as a main dish on a festive or guest table for a variety of menus. Cutlets are very tasty, they can be eaten both hot and cold. For me they are one of the delicacies of Turkish cuisine.


For the test:

  • 500 grams of minced meat;
  • 750 grams of small bulgur;
  • 2 chicken eggs;
  • warm water;
  • 0.5 cups flour;
  • 2 onions;
  • 1 teaspoon hot pepper paste;
  • 2 tablespoons of tomato paste;
  • salt to taste.

For filling:

  • 500 grams of minced meat;
  • 125 grams of butter;
  • 2 onions;
  • a bunch of parsley;
  • 150 grams of walnuts;
  • salt and pepper - to taste.

Ichli köfte: or Turkish cutlets with filling. Step by step recipe

  1. Prepare the filling. Finely chop the onion into small cubes and chop the parsley.
  2. Melt the butter in a pan and fry the onion on it (until lightly browned), lay out the minced meat (I use beef, but you can choose to your taste). Salt and pepper to taste. Fry the whole mass until all the liquid has evaporated from the meat. Remember to mix the meat with the onion well.
  3. At the end of cooking, add parsley and finely chopped walnuts into the pan, fry for another 2-3 minutes and turn off the heat. Let the finished stuffing cool.
  4. At this time, prepare the dough. Grate two onions in a bowl on a fine grater (it is allowed to grind in a blender).
  5. Drive eggs into a bowl with onions, add flour, tomato paste, pepper paste and bulgur, salt (about half a teaspoon of salt leaves). Mix everything well with your hands, pouring water if necessary. It should make a solid dough, similar to plasticine. (You can watch this process in more detail in the video under the recipe).
  6. After the bulgur has been soaked, pour minced meat into a bowl. Knead sticky meat dough.
  7. Wetting the hands with water, we form balls from the dough, we make recesses in them. We put the filling in the recess: about 2 teaspoons.
  8. We pinch the cutlet with the filling, give the shape of a lemon.
  9. Spread on a baking sheet. After all the cutlets are ready, we remove them for 20-30 minutes in the refrigerator so that they lie down: it will be more convenient to fry and the filling will not leak out of them.
  10. We will fry in well-heated oil, until golden brown on both sides. It is better to use a pan with high sides or a stewpan with a thick bottom.
  11. Tip. It is convenient to lay out such Turkish cutlets in a pan and turn over with a slotted spoon.
  12. We spread the minced meat and filling patties on a plate covered with a paper napkin or towel so that the excess fat is stacked.

We put ready cutlets on portioned plates, decorate with fresh vegetables and sprigs of mint, lay out lemon slices. This is far from the only recipe for ichli köfte. You can add minced meat to the dough, you can cook cutlets on a baking sheet in the oven. The recipe offered today is very common and very democratic. The only difficulty is to find finely ground bulgur in Russia. Stay with us on the Very Delicious website: we have prepared many recipes for original dishes for you.

Add a comment