Crusted Meatballs or Icli Kofte
750gr minced Beef or Lamb
200gr fine Bulgur Wheat
3 chopped Onions
1 beaten Egg
50gr crushed Walnuts
1 tablespoon of Pine Nuts
1 tablespoon of Currants
1 tablespoon of Butter
4 tablespoons chopped Parsley
1 teaspoon of Cumin
½ teaspoon of Paprika
1 teaspoon of Salt
1 teaspoon of Pepper
250ml of Oil
How to prepare
This recipe makes 8 servings.
Heat the butter in a pan, add the onion and pine nuts and brown together.
Add half of the meat and sauté until the juice evaporates and remove from the heat.
Add the walnuts, currants, cumin, parsley, half the salt and pepper and mix well.
Place the bulgur in a bowl with the remaining meat, salt and pepper, paprika and egg.
Knead the mixture well sprinkling in a little water every now and then.
Make walnut size balls of the bulgur mix in the palm of your hand.
Make a hole in the centre, press into the sides to make the inside bigger with thin walls.
Stuff the meat mixture into the hole and bring the sides together to close it.
Use wet hands to squeeze them into the shape of a rugby ball.
Bring salted water to a simmer drop the balls in and cook them for 5 minutes, remove and drain well.
Heat the oil in a pan and fry them in hot oil on all sides until they are a golden colour.
The Turkish name for this recipe is Içli Köfte.