Although it originated in Lebanon, İçli köfte (pronounced as eech-lee kof-tey) entered Turkish cuisine and can now be listed as another Turkish food that requires a lot of work just like mantı (Turkish dumplings) and yaprak sarması (Turkish-style stuffed vine leaves).
For a basic quality evaluation; first off, a nicely done içli köfte should have a rather thin shell made with bulgur, like a chocolate egg so to speak. Secondly, the fork should be able to easily thrust into its shell and make its oily juice come out of içli köfte.
There are many variations of içli köfte. In some regions of Turkey, its shell is shaped into an oblong form and fried in oil. Different from this is the delicious Adana-style çiğ köfte which is shaped like a ball and cooked by boiling. Here is the recipe:
Bon appétit, my dear friends!
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