Mother-in-Law’s Meatballs

Name: Mother-in-Law’s Meatballs (İçli köfte)
Cuisine: Turkish
Ingredients: 1 teaspoon kırmızı biber; 1 teaspoon salt; 8 oz/225 g minced lamb; 8 oz/225 g bulgur; 16 teaspoon dried oregano; small bunch of fresh parsley, chopped; 4 oz/120 g minced lamb; ½ teaspoon dried thyme; 4-5 allspice berries, crushed; ½ teaspoon cumin seeds, crushed; 1 oz/30 g walnuts, finely chopped; 1 teaspoon coriander seeds, crushed; 1 tablespoon clarified butter, or olive oil and a little butter; 1 tablespoon clarified butter, or olive oil and a little butter; 4 cloves garlic, crushed with salt; 1 tablespoon clarified butter, or olive oil and a little butter; 1 onion, finely chopped; 4 cloves garlic, crushed with salt; 2 tablespoons plain flour for coating; sunflower oil for deep-frying; salt and freshly ground black pepper; salt and freshly ground black pepper

İçli köfte

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A traditional Anatolian dish prepared by the mother-in-law of a new bride. She hollows out the köfte, fills them with a spicy mixture, seals them, and presents them to her new daughter-in-law. This signifies that the bride’s lips must now be sealed with discretion.

Ingredients

For the köfte

8 oz/225 g minced lamb
8 oz/225

Asia
Turkey
Main course

Method

Put the bulgur in a bowl, cover with boiling water and soak for 30 minutes. Squeeze it dry and add the minced lamb, kırmızı biber and salt. Knead well and pound to a thick paste. Take small portions of the mixture and mould into egg-shaped köfte. Using a finger, hollow out an opening in each one and put them aside.
Prepare the filling. Soften