The BEST Chicken & Bulgur Kofta Recipe: Detailed Guide for Perfect Kibbeh (Içli Köfte)

Описание: Welcome to Culinary Compass! In today's highly requested video, we're diving deep into the art of making delicious, perfect Chicken and Bulgur Kofta (often known as Kibbeh or Içli Köfte). This recipe is rich in flavor and provides a healthy, high-protein meal using traditional techniques.

We cover every essential step, from properly hydrating the fine and coarse bulgur—the critical foundation for a sturdy kofta shell—to preparing the savory, well-seasoned chicken and onion filling. The secret to flawless kofta is managing the water content during kneading, and we provide professional tips to ensure your dough never gets sticky or falls apart during shaping and boiling. Whether you're a beginner or looking to perfect your technique, this comprehensive guide guarantees success.

Learn how to create a thin, consistent shell, fill it generously, and seal it securely, plus the perfect boiling time (around 10 minutes) for a tender finish. Don't miss the easy, flavorful tomato-butter sauce that elevates this dish to gourmet status.

If you find these detailed culinary education tips helpful, please like, share, and subscribe for more professional cooking techniques and gourmet recipes! Let us know in the comments how your kofta turned out!

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FULL RECIPE: Chicken and Bulgur Kofta

*I. Kofta Dough Ingredients:*
3 cups Fine Bulgur
1 cup Coarse Bulgur
1 tsp Salt
1.5 cups Hot Water (approx.)

*II. Chicken Filling Ingredients:*
Chicken pieces (excluding wings/back) OR Ground Chicken
Salt
1/2 cup Boiling Water
4-5 small Onions (or 3 large Onions), finely chopped
1/2 tea glass Vegetable Oil
1 tbsp Butter
1 tbsp Tomato Paste (optional, for filling)
Spices: Salt, Red Pepper Flakes, Black Pepper (to taste)

*III. Sauce Ingredients:*
1/2 tea glass Vegetable Oil
1 tbsp Butter
1 tbsp Tomato Paste
1 ladle Kofta Cooking Water

*IV. Method Summary:*
1. Soak bulgur with salt and hot water (5 mins rest, then press and rest for 30-60 mins).
2. Cook chicken with salt until juices evaporate, then add boiling water and simmer until absorbed. Shred/chop and set aside to cool.
3. Sauté finely chopped onions in oil and butter until soft. Add cooled chicken and spices. Saute for a few minutes and cool.
4. Knead the bulgur dough for 25-30 minutes, adding water cautiously, only wetting the hands to maintain firmness.
5. Shape koftas (walnut-sized dough, thin walls), fill with chicken mixture, and seal.
6. Boil koftas in salted, boiling water for 7-10 minutes.
7. Prepare sauce by melting oil/butter, sautéing tomato paste, and adding cooking water.
8. Serve boiled kofta immediately, topped with the prepared tomato-butter sauce.