Binnur's Turkish Cookbook

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Tuesday, November 21, 2006

Stuffed Kofte

(Icli Kofte)

Stuffed Kofte
Filling:
300 g lean ground beef
1 onion, finely chopped
1/2 cup walnuts, crumbled
1/2 tsp cayenne pepper
1/2 tsp all spice
Salt
Pepper

Kofte shell:
400 gr beef steak (no fat, no veins), cut in medium sized chunks
1 1/2 red pepper, chopped
1 cup bulgur, fine grain
1/2 small onion, finely chopped
3 tbsp red pepper paste
Salt

For the filling: Saute the ground beef with the onion until the meat is light brown and crumbly. Then drain and add the rest of the ingredients, stir. Put aside.

For the Kofte shell: Put the beef and red pepper in the food processor and turn it into paste. After that check the paste with your fingers, if there are any stringy veins, remove them.

Place the bulgur in a large bowl and add a little bit of water to get it wet, but not sloppy. Add the red pepper paste, onion and salt, knead them all. Slowly add the beef paste little by little and knead well. During the kneading, wet your hands once in a while and continue kneading. Do this for 10 minutes and make sure everything's mixed well.

Take a walnut sized piece from it, make a ball and place it on your palm. Use your other hand's index finger to make a hole at the center (picture). Make the outside as thin as possible. Put 2 tsp of filling in it* (picture). Then wet your hand and slowly close the top. And rotate it in your palm to make the surface smooth (picture).

Place the Kofte on a plate and make sure they don't touch each other. If you don't want to fry all of them, put them in the freezer, and after freezing, put them in ziploc bags. When you do want to fry the frozen Kofte, let them sit for 5 minutes at room temperature before frying.

Heat the sunflower oil in the frying pan, then fry all sides equally. Serve with crushed red pepper, dry mint, lemon wedges or sumac.

Makes about 22 Koftes.

* Take care to stuff the Kofte as quickly as possible. It would be good if you can get help - maybe someone can stuff them and the other person can close them up. Otherwise the Kofte might crumble since the bulgur expands over time after getting wet.


Tray Kofte

This is a faster alternative to Icli Kofte:) The ingredients and the process are the same, until you start to make the Kofte.

After you prepare the Kofte shell ingredients, divide it in half. Spread one half in a pyrex dish evenly without leaving holes. Then place the filling ingredients on top evenly. Place some saran wrap on the counter as large as the pyrex dish and spread out the other half of the Kofte shell ingredients on it. Then place it the pyrex upside down (so that the top of it is flat). Cut diagonally or in squares with a knife. Cover the top with extra virgin olive oil.

Prehat the oven to 350 F and bake for about 35-40 minutes. Serve it as an appetizer with crushed red pepper, dry mint, lemon wedges or sumac.

Meal Ideas:
- Gavurdagi Salad and Almond Pudding.

Labels:


19 Comments:

At 9:54 AM, Anonymous hesna said...

of binnur offf
bu sıralar canım acayip içli köfte istiyor.
müthişsin yaa nefis görünüyor

hesna
www.mordeniz.blogspot.com

 
At 10:54 AM, Blogger Binnur said...

Sevgili Hesna,
Icli Koftelerin yarisi buzlukta, gel hemen kizartayim birlikte yiyelim:)
Ben de senin dogum gunu sofrana bayildim, dogum gunlerimizin arasi 2 gun:)Sana Mutlu Yillar diliyorum, tum arzularin gercek olsun:)
Sevgilerimle,

 
At 11:17 PM, Anonymous Anonymous said...

Thankyou Binnur for this recipe, it is similar to the way I have seen Turkish women make this in Australia however they use lamb and they place the egg shaped Kofte into boiling water. Is this the same thing. Again thankyou Lee

 
At 1:35 PM, Blogger Binnur said...

Hi Lee,
You're very welcome:) The way of cooking some of the dishes or the
ingredients may vary from region to region. Some boil, some fry, some
both boil and fry with egg yolk. Cook it whichever way you like:)

 
At 7:37 PM, Anonymous Anonymous said...

Binnur... thanks for this site. I love your recipies. Have you ever heard of ci kofte? A friend says he loves it but I cant find it on the internet.

Thanks!

 
At 1:58 PM, Blogger Binnur said...

Hi,
I love cig kofte (cig means raw) too. But after mad cow disease we
don't eat raw meat. So I now make cig kofte without the raw meat for
my family. I will be posting it soon on the site:) I know this is not the same thing but should be very close..

 
At 12:59 PM, Anonymous Anonymous said...

I made cig kofte from your recipe and my husband loved it, Although when we had finished we mixed in scrambled eggs.I am looking for another recipe but cant seem to find it anywhere. I have only heard of them called meat balls? they have mince and herbs inside and are covered in bulgur.Which is a golden colour once it has been cooked.If you know what i am talking about i would be grateful for your help.

 
At 10:40 AM, Blogger Binnur said...

It doesn't seem familiar to me. I have a few kofte recipes which are made with bulgur. I am going to post them in the future:)

 
At 11:18 AM, Anonymous Anonymous said...

Hi Binnur,
I wonder if you can put an end to my 12 year search!! My grandmother was turkish and she use to prepare Icli Kofte but in a soupe and we use to call it (excuse the spelling) "Kibbeh hamut".. now my father sustains that she use to make it with grounded rice and not bulgur even though I have my doubts!!!
Be my cookery hero and put and end to this seach ;-))!
thanks
ale

 
At 7:28 PM, Blogger Binnur said...

Hi Ale,
I think you ask about Anali Kizli which is the large kofte (walnut size stuffed kofte) and the small kofte (bulgur and ground beef) . The large kofte is called Anali (mother), the small kofte is called Kizli (daughter). You are right, kofte is mixed with bulgur, not rice:)

 
At 4:29 AM, Anonymous Anonymous said...

Hi, Binnur
My name is Aysen and I have been living in Kuwait for a long time and wanted to write something about the "kibbeh hamut" that Ale has mentioned.
I have eaten this dish and its so good when its done with the original recipie as my neighbor has cooked it. I must say though that its not Turkish as I know but from Iraq. I love cooking so really enjoy your site thank you.
Aysen

This is the site where you can find the dish.
http://www.cyber-kitchen.com/rfcj/SOUPS/Stuffed_Dumplings_in_Soup_2_Iraqi_Koobe_Hamooth_-_meat.html

 
At 12:47 PM, Anonymous Alaha said...

Hi Binnur...
is mixed spice the same as 'all spice'?? thx.

 
At 6:33 PM, Blogger Binnur said...

Hi Alaha,
I am not sure but they both might be the same:)

 
At 7:01 AM, Blogger reyhanna said...

Hello, thanks for the recipe and i hope i can do it soon.I love cig kofte really much, i tried first time in Turkey just nowaday im in Thailand and i cant find cig kofte here so i shoud try by myself.thanks once again.

 
At 9:05 AM, Anonymous Anonymous said...

Ihave already done them today, I didnt use chopped onion and pepper thats why my shell was bland and tasteless, I used semolina, fine bulgur, tomato paste and flour from the recipe found on the other site. making kofte into balls was hard because the dough was veeery sticky,but I made it:)!

 
At 8:07 AM, Anonymous Anonymous said...

I made traditional koftes and froze them.Can they be barbequed directly from freezer or do they need to thaw out first for a day..thank you in advance

 
At 8:19 AM, Blogger Binnur said...

Hi,
They need to be thawed first for a day if they will be kept in the fridge. But you can thaw koftes on the counter, but only for a short period of time:)
P.S.Thawed kofte is best used within a day of being thawed!

 
At 12:55 PM, Anonymous Anonymous said...

Should the meat for the shell be raw? I love the idea of these kofte. Seems sophisticated :) Once I made them, but since it's not my native dish I didn't know I was supposed to add meat to the crust at all...

 
At 4:23 PM, Blogger Binnur said...

Yes, it should be raw:)

 

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