Crispy Turkish İçli Köfte with Spiced Beef and Walnuts Step-by-step instructions

Before you start

Before starting, make sure the filling is fully cooked and chilled—this is crucial for easy shaping. Soak the bulgur in warm water for at least 15 minutes, then drain well.

Set up a work station with a bowl of warm water for moistening your hands, a tray lined with parchment paper for the shaped kofte, and a deep pot filled with oil for frying. Have a deep-fry thermometer ready to monitor the oil temperature. Prepare a plate lined with paper towels for draining the fried kofte.

Instructions

Prepare the Filling and Dough

1. 1Make the filling
   Melt the butter in a large skillet over medium heat. Add the finely diced onions and cook until soft and translucent, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through, about 8 minutes. Stir in the chopped walnuts, black pepper, and cumin. Cook for 2 more minutes until fragrant. Remove from heat and let the filling cool completely in the refrigerator.
   Look for The onions are soft and the beef is browned, with a rich, spiced aroma.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cool the filling thoroughly; a cold filling is easier to handle and keeps the dough from getting soggy.
2. 2Soak the bulgur
   Place the fine bulgur and semolina in a large bowl. Add enough warm water to cover them by about 1 inch. Let soak for 15 minutes until the bulgur is soft and has absorbed most of the water. Drain any excess water if necessary.
   Look for The bulgur is tender and no longer crunchy.
   Tip Use warm, not boiling, water; boiling water can make the dough too sticky.
3. 3Knead the dough
   To the soaked bulgur, add the lean minced beef, pepper paste, egg, and salt. Knead with your hands for 5 to 10 minutes until the mixture forms a smooth, pliable dough that holds together without cracking. If the dough is too dry, add a tablespoon of warm water; if too sticky, add a little more fine bulgur.
   Look for The dough is smooth, slightly sticky, and can be shaped without breaking.
   Tip Kneading is key: the more you knead, the more elastic the dough becomes, making it easier to shape.

The filling should be browned, fragrant with cumin and black pepper, and completely cooled. The bulgur is soft and the dough is smooth, slightly sticky, and holds together when pressed.

It should not crack when rolled into a ball. If it does, knead in a tablespoon of warm water and continue kneading until pliable.

Shape the Kofte

4. 4Shape the kofte
   Lightly oil your hands. Take a walnut-sized piece of dough and roll it into a ball. Use your index finger to hollow out the center, turning the dough to form a thin conical cup with walls about 1/4 inch thick. Stuff each cup with about 1 tablespoon of the chilled filling, then pinch the top closed and shape into a pointed torpedo or oval.
   Look for The shells are thin and even, with no cracks; they hold the filling securely.
   Tip Keep the dough covered with a damp cloth while shaping to prevent it from drying out.
5. 5Seal and smooth
   Gently roll each stuffed kofte between your palms to smooth out any seams and ensure an even, crack-free surface. Place the shaped kofte on a tray lined with parchment paper. Repeat with the remaining dough and filling.
   Look for Each kofte is smooth, uniform, and free of cracks.
   Tip If any cracks appear, moisten your fingers with water and smooth them over.

Each shell is a thin, even cup with no cracks. The filling is sealed inside and the outside is smooth and torpedo-shaped. If any cracks appear, smooth them with a moistened finger. The shaped kofte should sit on the tray without sticking.

Fry to Golden Perfection

6. 6Heat the oil
   Pour enough oil into a deep pot to reach a depth of at least 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). If you don’t have a thermometer, a small piece of dough dropped into the oil should sizzle and rise to the surface immediately.
   Look for The oil shimmers and a test piece of dough sizzles immediately.
   Tip Maintain the oil temperature between 350°F and 365°F (175°C–185°C) for even cooking.
7. 7Fry until golden
   Carefully lower a few kofte into the hot oil, without overcrowding. Fry for 4 to 5 minutes, turning occasionally, until deep golden brown and crispy all over. Use a slotted spoon to transfer the fried kofte to a paper towel-lined plate. Repeat with the remaining kofte.
   Look for The kofte are deeply golden, crisp, and sound crunchy when tapped.
   Tip Fry in small batches to keep the oil temperature steady.
8. 8Serve with lemon
   Serve the hot, crispy kofte with fresh lemon wedges on the side. Squeeze lemon juice over the top just before eating to brighten the rich, spiced filling.
   Look for The shells are crisp, and the filling is steaming and fragrant.
   Tip For the best texture, serve immediately after frying; they soften as they sit.

The oil is at 350°F (175°C) and the kofte are frying gently, turning deep golden brown. They should be crisp to the touch and sound crunchy when tapped. The filling is piping hot and the shells are free of oil, with no sogginess.

Common mistakes

The most common issue is cracking shells, often caused by dough that is too dry or filling that is too warm. Always keep the dough covered and add a little water if it feels stiff. Another mistake is overcrowding the frying pot, which lowers the oil temperature and results in greasy, pale kofte.

Fry in small batches and allow the oil to return to temperature between batches. Also, do not skip chilling the filling—a warm filling will make the dough sticky and difficult to seal.

How to tell it’s done

The kofte are done when they are deeply golden brown and crisp all over, typically after 4 to 5 minutes in 350°F (175°C) oil. To check, tap one with a spoon—it should sound hollow and crunchy.

The filling should be piping hot and fully cooked, with the ground beef reaching an internal temperature of 160°F (71°C). If you are unsure, cut one open to verify the filling is steaming and the shell is crisp.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part