RCI-SN.005.0033.001
Icli Kofte
Meatballs with bulgur and a filling of minced meat with pine nuts.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Pour boiling water over bulgur to cover by 1 inch and let soak for 15 minutes until softened, then drain and squeeze out excess moisture.
2
Heat butter in a large pan and sauté the finely chopped onions over medium heat until translucent, about 5 minutes.
3
Add veal and lamb minced meat to the pan, breaking it apart with a wooden spoon, and cook until browned, approximately 8 minutes.
4
Stir in cumin, red pepper, pine nuts, and walnuts, mixing well to combine with the meat.
2 minutes
5
Fold the cooked meat mixture into the drained bulgur along with finely chopped parsley and salt to taste, combining thoroughly.
6
Divide the mixture into 16 equal portions and shape each into an elongated oval or almond form, working the mixture firmly so it holds together.
7
Place beaten eggs in one shallow bowl and rusk crumbs in another shallow bowl for breading.
8
Dip each kofte into beaten egg, then roll in rusk crumbs to coat evenly on all sides.
9
Heat oil in a deep pan over medium-high heat until shimmering, then carefully place the breaded kofte into the hot oil in batches, avoiding overcrowding.
10
Fry the kofte until golden brown on all sides, approximately 4-5 minutes, turning gently with a slotted spoon for even cooking.
11
Transfer fried kofte to a paper-towel-lined plate to drain excess oil before serving.