NEVER CRACKS: Stuffed Meatballs (Icli Kofte / Kibbeh) | Professional Technique & Exact Water Measure

Описание: Welcome to Culinary Compass! By popular request, we are diving deep into the notoriously tricky recipe for Stuffed Meatballs, known as İçli Köfte or Kibbeh. This isn't just a recipe; it's a comprehensive masterclass designed to prevent cracking and ensure a perfect, thin, crispy shell every time.

Achieving the right dough consistency is crucial. We break down the exact ratios of bulgur, semolina, and the precise 4 cups of water needed (2.5 cups for soaking + 1.5 cups for kneading) to achieve that chewy, non-crumbly dough. Learn the secrets of effective kneading in a SIG-Curfed tray, which is essential for binding the bulgur correctly. We also cover professional preparation tips, including how to prep the savory ground meat filling, the best way to open the shells, and detailed freezing instructions so you can enjoy these gourmet treats anytime.

If you've struggled with bulgur dough turning into 'pilaf' or having your meatballs fall apart, this video provides the technical expertise and Food Science principles you need to succeed. Don't forget to like this video, subscribe to Culinary Compass for more professional cooking techniques, and let us know in the comments if you have any questions!

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FULL RECIPE: Stuffed Meatballs (İçli Köfte / Kibbeh)

I. Filling:
1 Tbsp Butter
1 lb Ground Meat
2 finely chopped Onions
1 tsp Salt (to taste)
1 tsp Black Pepper
1 Tbsp Red Pepper Flakes (or to taste)
Optional: Walnuts or Parsley

II. Outer Shell Dough:
4 cups Fine Bulgur (kibbe style)
1.5 cups Fine Semolina
1 Tbsp Salt
1 Tbsp Red Pepper Flakes
1 Egg (use 2 eggs for beginners)
1 Tbsp Tomato Paste
1 Tbsp Pepper Paste
2/3 to 1 cup Flour

III. Hydration (Total 4 cups water):
2.5 cups Hot Water (for soaking bulgur)
1.5 cups Water (for wetting hands during kneading)

Instructions:
1. Prepare the filling by sautéing ground meat and onions with spices until cooked. Set aside to cool.
2. Combine bulgur, semolina, salt, and spices. Add 2.5 cups of hot (but not boiling) water and let sit for 30 minutes until hydrated.
3. Transfer the mixture to a kneading tray (like a SIG-Curfed tray). Add pastes, egg, and flour. Knead thoroughly for 20-30 minutes, gradually wetting hands with the 1.5 cups of water until a smooth, chewy dough forms.
4. Shape the dough, fill with the cooled filling, and seal.
5. Deep fry in hot oil until golden brown. Do not overcrowd the pot.