Kibbeh (Boiled) – Best Turkish Icli Kofte (Haslama) *updated

30 January 2017
kibbeh-boiled-haslama-icli-kofte
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Kibbeh (boiled) is also known as an Arab dish but we cook it very often in Turkish cuisine as if it’s our own. Although it’s not a very hard dish, it will take some of your time. Just try kibbeh and you will love love love!

The recipe for stuffed meatballs, which originally belongs to the Arabian cuisine, differs according to different regions of Turkey. While some prefer frying; Some people boil it in water and serve it with garlic yoghurt. Boiled kibbeh is a milder flavor compared to frying.

How to make boiled kibbeh?

It may be difficult for you to do kibbeh at first. But as you continue to do it, you will get used to it and you will find that you will roll the meatballs more easily. Once your hand gets used to it, the rest will surely come.

kibbeh-boiled-haslama-icli-kofte

kibbeh-boiled-haslama-icli-kofte

Kibbeh (boiled)

Try this delicious turkish food recipe kibbeh (boiled)
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Main Course, Side Dish
Cuisine Mediterranean, Turkish

Ingredients
  

For the dough:

  • 1 cup fine bulgur
  • 1 cup semolina
  • 1 medium egg
  • 1 tbsp. pepper paste
  • 1 dash salt
  • Hot water, warm water

For the filling:

  • 300 gr. 0,67 lb. ground beef
  • 3 onions, finely chopped
  • 3 tbsp. olive oil
  • 1/2 cup parsley
  • 1 tbsp. pepper paste
  • Black pepper
  • Red pepper flakes
  • Salt

Instructions
 

The filling:

  • Please note that you need to keep your filling in the refrigerator until the oil in it gets hard. Otherwise it can be very hard to form your stuffed balls.
  • Heat your 3 tbsp. olive oil in a pan and saute until tender.
  • Add your 1 tbsp. pepper paste and stir about 2-3 minutes.
  • Add your 300 gr. (0,67 lb.) ground beef, black pepper, red pepper flakes, salt, stir until combined and cook it about 30 minutes at low heat while stirring occasionally.
  • Take it from the heat, stir your 1/2 cup parsley in it and put it in your refrigerator until the filling gets hard.

The dough:

  • Stir your 1 cup fine bulgur and 1 cup semolina in a small bowl. Cover it with hot water, put a towel on your bowl and wait about half and hour until your mixture gets soft. Wait until your mixture gets cold.
  • Add your cooled mixture, 1 medium egg, 1 tbsp. pepper paste and salt to your stand mixer. Stir it with your dough hook. The dough should be as thick as an earlobe and not sticky. If too hard, add some hot water in it.

Preparation:

  • Take your filling from the refrigerator.
  • Take egg sized pieces from your dough to your hand. Roll it. Push in the center with your finger and form a small bowl. (Please see below video for the picture.)
  • Take 1 full tbsp. of your filling. Put it in your dough, close the sides and your it as a circle.
  • Prepare all "icli kofte" like this and lign in a floured tray.
  • Boil a pot of water, add some salt in it and boil your kibbeh (boiled) for about 20 minutes.
Keyword Kibbeh (boiled)

Don’t forget to squeze some lemon on your kibbeh (boiled) before eating : ) You can also put them in the freezer from before to boil and enjoy whenever you want. It will be good in the freezer for about 6 months. Just defrost them very well before boiling.

What do you think about that? Have you tried the Kibbeh (boiled) recipe yet? Please comment and share your experience. Or are you craving for another Turkish food that you want its recipe from me? You can always contact me here.

 

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Enjoy!

Article Categories:
Meat · Traditional Turkish Foods

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