Icli Köfte is a common dish throughout southeastern Anatolia.
To make the filling, melt the fat in a skillet over medium heat, add in the onions and roast until golden, about 5 minutes. Add the mince and roast for about 7 to 8 minutes, stirring throughout, until the gravy has reduced.
Chop the walnuts with a kitchen knife without crushing them (do not crush them in a mortar), add to the meat, salt, thyme and spices, stir and remove from the heat. Sprinkle the parsley on top and let cool. The filling can be prepared the day before and stored in the refrigerator.
To make the köfte, place bulgur in a shallow baking dish. Grind or crush the coriander seeds and add to the bulgur with the salt and paprika powder. Knead bulgur for half an hour or put it in the kneading mechanism of the hand mixer. From time to time add a little hot water, but not more than 150 ml. When the mixture has the texture of dough, add the mince. Knead for another 10 to 15 minutes, or possibly in a hand mixer, until the meat and bulgur are well blended and combined like a dough.
Divide the paste into egg-sized portions. The given mixture should be enough for 3 köfte per person. Take each köfte individually in your hand and make a deep bulge in it with your index finger. Fill the opening with the cold filling and close it again by tightening the upper
Preparation Tip:
The Icli Köfte can be eaten cooled or warm.
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