Leyla Icli Kofte

Leyla Icli Kofte Ingredients

For the shell you’ll need :1.5 kilos extra fine bulgur2 large eggs1/2 kilo fine beef mince (Kebbi nayi mince ) you can skip this if you like but it makes the kneading process so much easier , otherwise you can go without but it means you gotta really kneed that dough a good half hour or so until it’s sticky and can form a ball to be stuffed .2 tbs salt 1 tbs pepper2 tbs sweet paprika1 cup fine semolina2-3 cups of water (depends on kneading )1.5 cup plain flour

Method

Wash burgul really well and squeeze out excess water and allow to rest an hour .Once it’s expanded add the eggs , salt n pepper , paprika , semolina , flour and add the water gradually .Mix altogether kneading well like Leyla is in the video . Should take about half hour . Keep adding water gradually until your happy with sticky dough . If you feel it’s dry add more water slowly if you feel it got too wet add a little more flour to thicken again .

For The Filling You’ll Need

1.5 kilo beef mince @hosnabutchery4 large onions , diced finely.1 tbs tomato paste1 tbs chilli ACI capsicum paste1 tbs KEKIK (dry thyme )1 tbs tumeric1 tbs chilli flakes or you can use @chilli.bang.sauces100g un-salted butter

Method

In a large pot heat up some olive oil and cook off mince well with onions adding salt n pepper to taste .Once cooked through lower heat and add tomato paste , capsicum paste , thyme , tumeriic , chilli flakes and mix well . Then add the butter and allow all those ingredients to swim in it . Turn off and allow to cool before making up the icli kofte balls.Shape them how ever you like .To cook – bring up water to a boil and add some salt and drop them in slowly , once they rise to the top they are done .Serve with a drizzle of hot butter with paprika or chilli on top and with a dollop of yoghurt .You can freeze icli koftes you didn’t boil and cook them next time . They must be thawed before you boil them .