Monday, 2 February 2009


These meatballs are specialty of Eastern Anatolia  region and quite different from ordinary meatballs. it takes some practice to master to shape them but delicious once prepared and worth all the effort. Ingredients below make 25 icli kofte.

  • 3 tbsp row, lean mince meat ( about 100 g )
  • 1 onion, diced finely
  • 1-2 tbsp oil
  • pinch of salt and chili flakes to taste
  • 2 tbsp chopped walnuts
  • 3 tbsp row mince meat
  • 1 small onion
  • 1 tsp salt
  •  pinch of chili flakes ( optional )
  • 6  heaped tbsp fine bulgur wheat ( fine bulgar cracked wheat )
  • 1 small egg
  • 1 tbsp tomato puree
  • 3 heaped tbsp plain flour
Fist saute the onion in oil then add the mince, salt, chili powder and cook on medium heat for about 10 minutes. Turn the heat off and add the walnuts. Set aside to cool.


Place onion and the mince in a food processor and pulse it several times. Add the bulgur, egg, salt, chili powder and tomato puree and mix in the processor it until it is smooth. Transfer the mixture into a dip bowl and add the flour, a spoonful at a time until you achieve fairly firm dough.


1 ) Divide them  into 25 pieces and shape them the size of a walnut. With wet hands make a hole in the middle of each pieces  and shape them either round or oval shape, turning the index finger rapidly inside the balls to make  holes in them. Make the shells as thin as possible.
2) Fill the holes with sauteed mince mixture ( about 1 tsp ), squeeze and cover the holes, shaping with wet hands. If it breaks, just patch it up with little water and close the holes. Make the shells  smooth outside, with wet fingers.
3) Bring a pan of salted water to boil, about 6-7 cups. Add the balls carefully into the boiling pan of water. ( about 6-8 at a time so they wont over lap ). Once boiled turn the heat to medium and boil the koftes  for 15  minutes. 
4) Take them out with perforated spoon and let them cool before deep frying the cooked meatballs until golden brown. 
Repeat this until you boil and fry, the reminder of meat balls.

NOT : Koftes are good served just boiled  but they are extra special if they are deep fried or shallow fried after they are boiled.
Picture at the top, showing 4 deep fried and 3 boiled icli koftes for serving.

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