Mardin Style İçli Köfte (Ikbebet)

Ingredients:

• • 1 kg coarse bulgur for meatballs
• • 500 gr fine bulgur for meatballs
• • 10 onions (can be reduced according to taste)
• 500 grams minced meat (medium fat)
• 2 tablespoons crushed coriander
• 1 teaspoon chili pepper
• 1 teaspoon black pepper
• 1 bunch of parsley
• 1.5 tea glass of oil
• 5 cups of warm water
• Salt

Stuffing:

• 500 grams minced meat (medium fat)
• 10 onions
• 1.5 tea glass of oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili pepper
• 1 bunch of parsley
• 5 cups of warm water

External Dough:

• 1 kg coarse bulgur for meatballs
• 500 gr fine bulgur for meatballs
• 2 tablespoons crushed coriander
• 1 teaspoon salt

For boiling:

• 2 liters of water
• 2 tablespoons of oil
• Salt

Preparation:

First, prepare the filling in a deep pan. In a pot, fry the finely chopped onions in oil until they turn pink. Then, add the minced meat and continue frying. Remove the pot from the stove. Add the spices and finely chopped parsley and let it cool. To prepare the outer dough, soak the bulgur in a deep bowl with 5 cups of warm water. Add coriander and salt, and let it rest for 25-30 minutes. Knead the dough for about 25-30 minutes. Separate the dough into walnut-sized pieces and flatten them with your fingers. Fill with 1 tablespoon of stuffing, close, and place them on a tray. Then, boil them in water. Bon Appetit!

Note: If the dough sticks to your hands, adding a pinch of salt to the water you use will prevent sticking.