İçli Köfte (Stuffed Bulgur Köfte with Spiced Lamb)
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Ingredients
- 250 g fine bulgur wheat
- 300 g lamb mince
- 1 onion, finely chopped
- 30 g walnuts, roughly chopped
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 0.5 tsp ground allspice
- 2 tbsp flat-leaf parsley, chopped
- 100 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 669 kcal
- Protein
- 23.4 g
- Carbohydrate
- 39.9 g
- of which sugars
- 3 g
- Fat
- 42.7 g
- of which saturates
- 9.7 g
- Fibre
- 12.8 g
- Salt
- 0.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the fine bulgur wheat in a bowl, cover with 300ml just-boiled water, cover and leave for 15 minutes until softened; knead briefly to a smooth dough.
- 2
Meanwhile, cook the onion in a dry frying pan for 5 minutes, then add the lamb mince and cook for 8 minutes, breaking it up, until no pink remains.
- 3
Stir the walnuts, tomato purée, ground cumin, ground allspice and flat-leaf parsley into the lamb and cook for 2 minutes; leave to cool slightly.
- 4
Take a small handful of the bulgur dough, flatten in your palm, and press a spoonful of the lamb filling into the centre; fold the bulgur around it and pinch into a torpedo shape. Repeat to make 12.
- 5
Heat the sunflower oil in a frying pan and fry the köfte in batches for 4-5 minutes, turning, until deep golden and crisp all over.
- 6
Drain briefly on paper towel before serving.
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