Turkish · Dinner
Fried Meat and Bulgur Patties
Turkish icli kofte-style patties made from ground beef bound into a bulgur shell, spiced with cumin and paprika, then deep-fried until the crust turns deep golden and crisp. Served with lemon wedges and a garlicky yogurt dip alongside parsley and fresh onion.
$5
35 minsPrep
15 minsCook
50 minsTotal
HardLevel
Nutrition per serving
598Calories
31.8gProtein
32.1gFat
42.2gCarbs
6.5gSugar
6.8gFiber
1118mgSodium
93mgChol
8.2gSat Fat
810mgPotassium
125mgCalcium
5.1mgIron
2.4mcgVitamin B12
18mgVitamin C
high-fiber
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Rinse the fine bulgur in a sieve under cold water, then cover with hot water and let stand 10 minutes until softened.
2
Build
Knead the drained bulgur with flour and half the onion until it forms a smooth dough; set aside.
3
Sauté
Heat 1 tsp vegetable oil in a skillet over medium heat and cook the remaining onion for 2 to 3 minutes until softened.
4
Build
Combine ground beef, sautéed onion, cumin, paprika, cayenne, parsley, garlic, tomato paste, pomegranate molasses, salt and pepper; mix until sticky.
5
Fry
Heat the vegetable oil in a deep pot to 175°C (350°F). Shape 4 patties from the bulgur dough filled with beef mixture, then fry for 4 to 5 minutes, turning once, until deep golden and the filling reaches 71°C (160°F) inside.
6
Plate
Drain the patties on paper towels for 2 minutes, then arrange on a plate with garlicky yogurt made from yogurt and grated garlic, lemon wedge and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz ground beef
- 120g1/3 cup fine bulgur
- 160g160g onion
- 4 tbsp4 tbsp all-purpose flour
- 1 tsp1 tsp cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 4 tbsp4 tbsp parsley
- 2 clove2 clove garlic
- 1 tsp1 tsp tomato paste
- 2 tsp2 tsp pomegranate molasses
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cups950ml vegetable oil, for deep-frying
- 1/2 cup120g plain yogurt
- 22 small garlic clove, for the yogurt dip
- 11 lemon, cut into wedge
- 4 tbsp4 tbsp scallion, for garnish
