Turkish Icli Kofte Recipe
A traditional Turkish recipe featuring spicy kofte meatballs served in a flavorful leaf wrapped basket, filled with bitter icli paste.
Ingredients
- ●1 pound Ground Beef80/20 lean to fat ratio
- ●1/2 cup Bitter Icli Pastestore-bought or homemade
- ●4-6 leaves Turkish Leaffresh parsley or collard green
- ●2 tablespoons Olive Oilfor frying kofte
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black Pepperto taste
- ●1/4 teaspoon Paprikaoptional, for extra flavor
- ●1/2 cup Onion, finely choppedoptional, for added flavor
Instructions
- 1
1. Preheat oven to 375°F (190°C).
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2. In a large bowl, combine ground beef, bitter icli paste, salt, black pepper, and paprika. Mix well with your hands until just combined.
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3. Using your hands, shape the mixture into small meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 kofte.
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4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add a few kofte to the skillet (do not overcrowd). Fry the kofte until browned on all sides, about 5-7 minutes. Remove the kofte from the skillet and place on a baking sheet lined with parchment paper.
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5. Repeat the frying process with the remaining kofte.
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6. Place the baking sheet with the kofte in the oven and bake for 10-12 minutes, or until cooked through.
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7. While the kofte are baking, prepare the leaf wraps. Choose 4-6 fresh leaves and wash them under cold water. Pat dry with a paper towel.
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8. To assemble the kofte, place a few kofte in the center of each leaf wrap. Drizzle with the remaining 1 tablespoon of olive oil.
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9. Fold the stem end of the leaf over the kofte, then fold in the sides and roll the leaf into a neat package.
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10. Serve immediately, garnished with additional bitter icli paste if desired.