Kibbeh

Alright — here’s a proper boiled stuffed kibbeh (Içli Köfte) recipe in clear English. Follow the technique and it won’t fall apart. 🥟 Boiled İçli Köfte (Stuffed Bulgur Dumplings) 4 📝 Ingredients (Makes about 20 pieces) 💡 Pro Tips Proper kneading prevents cracking. Cold filling prevents tearing. Always use boiling water, not warm. First batch is practice. Don’t quit early.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

🔥 Preparing the Filling:

Step 2

Heat oil in a pan. Sauté onions until soft.

Step 3

Add ground beef and cook until the liquid evaporates.

Step 4

Add paste and spices.

Step 5

Remove from heat and stir in walnuts.

Step 6

Let it cool completely.

Step 7

👉 Filling must be cold before stuffing, or the shell may tear.

Step 8

🥣 Preparing the Outer Shell:

Step 9

Place bulgur in a large bowl and pour hot water over it.

Step 10

Cover and let it sit for 10 minutes to absorb.

Step 11

Add semolina, egg, flour, and spices.

Step 12

Knead for at least 10 minutes.

Step 13

👉 The dough should feel smooth and slightly elastic. 👉 If dry, add a little water gradually. This kneading step is critical. Don’t rush it.

Step 14

✋ Shaping

Step 15

Keep a bowl of water nearby and wet your hands.

Step 16

Take a slightly larger-than-walnut sized piece.

Step 17

Hollow it out with your thumb while rotating it.

Step 18

Keep the walls thin but not fragile.

Step 19

Add filling and seal carefully.

Step 20

Shape both ends slightly pointed.

Step 21

Balance is everything — thin enough to be elegant, thick enough not to split.

Step 22

🍲 Boiling

Step 23

Bring a large pot of water to a full boil.

Step 24

Add 1 teaspoon salt.

Step 25

Drop the kibbeh gently into boiling water.

Step 26

After 6–8 minutes they will float.

Step 27

Let cook 2 more minutes, then remove with a slotted spoon.

Step 28

👉 Water must be fully boiling before adding them. 👉 Overcooking will cause breaking. Let them rest for 2 minutes before serving.