Turkish Stuffed Meatball (İçli Köfte)

Turkish Stuffed Meatball (İçli Köfte)
07 May 2024

Turkish Kibbeh, one of the famous flavors of the Southeast of Turkey, is prepared in two different ways. It is cooked by frying and boiling methods. Bulgur is used on the outside, and an onion and minced meat mixture is used on the inside. The most difficult part of making Turkish Kibbeh is shaping the outer part. The bulgur filled with the filling is closed by pressing it from both ends. If the ingredients are ready, we can move on to the delicious Turkish Kibbeh recipe cooked by the frying method.

How to Store Turkish Kibbeh?

You can store the Turkish Kibbeh in the freezer, either raw or after frying. To do this, place the kibbeh on a tray and put them in the freezer, preventing them from sticking to each other. Then place the kibbeh in a freezer bag, seal it airtight, put a date label on it, and keep it in the freezer. When you want to fry them, you can let them thaw on the bottom shelf of the refrigerator and use them later.

How Many Calories in 1 Portion of Turkish Kibbeh?

One boiled Turkish Kibbeh is 165 calories, and one fried Turkish Kibbeh is approximately 350 calories.

Prep Time : 40 mins
Cook time : 20 mins
Servings : 10 People
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Turkish Stuffed Meatball (İçli Köfte)


For the shell:

  • 500 gr meat for raw meatballs
  • 5 cups of fine bulgur
  • 1 onion
  • 2 tablespoons of red chili pepper
  • Salt
  • Black Pepper

For the inner filling:

  • 1 kg medium-fat minced meat
  • 1 cup walnuts
  • 4 medium onions
  • Salt
  • Red chili pepper

For frying:

  • Olive Oil
Turkish Stuffed Meatball (İçli Köfte)


  1. Put the minced meat required for the filling in a pot and roast it over medium heat while stirring. Add the chopped onion and continue roasting.
  2. Add crumbled walnuts, salt, and red pepper flakes, and take the pot off the stove. Put the thin bulgur in a large bowl.
  3. Add minced onion, minced meat, salt, black pepper, and red pepper flakes, and knead well. Pick egg-sized pieces from the mixture and roll them.
  4. Shape it by carving the inside with your index finger. Add filling to the created cavity and close the mouth part.
  5. Prepare the whole mixture in the same way. Fry in olive oil and serve. Enjoy your meal.
Serving Suggestions

Turkish Kibbeh is usually served with parsley and lemon wedges. Optionally, you can prepare a delicious menu by serving kibbeh with lentil soup and ayran.

Expert Tips
  • When making kibbeh, the mixture must be kneaded well. It should be kneaded for at least 30 minutes, and it should have the right consistency. You can get help from our article “How to prevent the kibbeh from falling apart?” to make kibbeh with the right consistency.
  • The deep-frying technique can be applied to frying in hot oil. In other words, the kibbeh should be deep-fried.
  • To drain the excess oil, you can keep the fried meatballs on a paper towel.
  • Make sure that the frying oil has not been used before. Otherwise, the meatballs may taste odd.
  • You can make the meatballs even more delicious by serving them with tomato paste sauce.

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