Today, we’re making one of the most popular and beloved dishes in Turkish and Middle Eastern cuisine: Icli Kofte / Kibbeh. This dish has been enjoyed for centuries across different cultures, with each region adding its own unique touch. Traditionally, it features a crispy bulgur shell filled with a beautifully spiced minced meat filling, and it comes in many delicious variations.

In this post, I’ll share everything you need to know about making Icli Kofte Kibbeh, including two versions. The traditional meat-filled kibbeh, shaped using different techniques to make the process easier. And a vegan version made with lentils, walnuts, and olives, which we will bake instead of fry for a lighter alternative.

Ingredients for Traditional Icli Kofte Kibbeh

For the Bulgur Dough (Outer Shell):

  • 2 cups fine bulgur wheat
  • 1/2 cup fine semolina
  • 1 1/2 cups hot water
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper or tomato paste
  • 1 egg

For the Meat Filling:

  • 400g ground beef (or a mix of lamb and beef)
  • 2 large onions, finely diced
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons cumin
  • 1 teaspoon pul biber (chili flakes)
  • 1 teaspoon black pepper
  • Handful of chopped parsley
  • 1/2 cup chopped walnuts

How to Make Traditional Icli Kofte or Kibbeh

Bringing together out bulgur shell ingredients to knead

Prepare the Bulgur Dough

  1. Soak the bulgur and semolina in hot water for about 10-15 minutes until it softens.
  2. Add salt, flour, paprika, pepper paste, and a cracked egg.
  3. Knead the mixture by hand or use a stand mixer until it becomes a pliable dough. If using a stand mixer, knead for about 3-4 minutes; by hand, it may take a bit longer.

Prepare the Meat Filling

  1. Sauté the ground beef in a pan until fully cooked. If your meat is frozen, cook it first, then set it aside.
  2. In the same pan, heat olive oil and butter and sauté the onions until soft and golden.
  3. Add the cooked beef back into the pan and season with cumin, pul biber, black pepper, and salt.
  4. Stir in the chopped parsley and walnuts, then let the mixture cool completely. Cooling the filling makes shaping easier!

Shaping Methods

There are multiple ways to shape İcli Kofte both traditionally and to make it beginner friendly. Here are the three techniques I used.

Method 1: Easiest Flat Disc Method

  • Roll out a piece of bulgur dough thinly between a cut-open freezer bag.
  • Use a cookie cutter or a large glass to cut out circles. Also, you can use kibbeh mold. This mold comes in handy for making icli kofte kibbeh.
  • Place some filling in the center, fold the dough over, and seal the edges.
  • Tip: Oiling your hands and the freezer bag helps prevent sticking.

Method 2: Traditional Lemon Shape

  • Take a small portion of bulgur dough (golf ball-sized), dip hands in oil, and roll into a ball.
  • Use your thumb to create a hollow cavity.
  • Fill with meat mixture, leaving some space at the top.
  • Gently close the edges and shape into an oval with tapered ends, resembling a lemon.

Freezer Filling Method (Easiest for Beginners)

  • Portion the meat filling into oval shapes and freeze them first.
  • Take a portion of the bulgur dough, flatten it, and wrap it around the frozen filling and shape it like a lemon again taking out excess bulgur dough if any.
  • This method makes it much easier to shape into a traditional kibbeh form!

Storing İcli Kofte / Kibbeh In The Freezer & Cooking

Shaped all the mixture and bulgur dough. If you still end up having more dough (it is not always possible to use both together) you can turn the leftover bulgur dough into small balls to use in your soups or boil like that and serve topped with yogurt and butter pul biber (chili flakes) sauce.

Shaped kibbeh / icli kofte ready to freeze

Place the shaped icli kofte in on a tray lined with freezer bag giving space so they don’t stick. Freeze completely. Then take out and place them into a container keeping lid closed. When you want to serve, take out and without defrosting deep fry in hot oil. Be careful sometimes it can form ice on the sides and can spill out.

Storing frozen kibbeh / icli kofte

Serving Suggestions for İçli Köfte

İçli Köfte is a flavorful and filling dish, best enjoyed with complementary sides and accompaniments that enhance its rich taste. We usually have it as a hot entry but can be a main dish too with a hearty soup, salad and yogurt drink “Ayran” Here are some serving ideas to create a well-balanced meal:

Classic Pairings

İçli Köfte is traditionally served with fresh lemon wedges, which add brightness and balance to the dish. A side of yogurt sauce makes for a creamy contrast. You can use plain strained yogurt or mix it with a little garlic, salt, and fresh mint for extra flavor.

Refreshing Salads

A light, fresh salad pairs well with the crispy or baked texture of İçli Köfte. Shepherd’s Salad (Çoban Salata)—a combination of tomatoes, cucumbers, onions, and parsley with olive oil and lemon dressing—is a classic choice. Another great option is an arugula and onion salad, tossed with sumac and a drizzle of pomegranate molasses for a slightly tangy, peppery flavor.

Vegan İçli Köfte – A Plant-Based Take on a Classic

If you love İçli Köfte but are looking for a lighter, plant-based version, this recipe is for you. Instead of the traditional meat filling, this vegan İçli Köfte is packed with a flavorful mixture of green lentils, walnuts, and olives, offering a satisfying texture and rich taste.

To make it even healthier and easier, we’ll be baking instead of frying, resulting in a crispy, golden crust without the extra oil. The combination of bulgur, lentils, and warm spices creates a deliciously hearty dish that stays true to the essence of İçli Köfte while being completely meat-free. Even though I made this recipe to give a vegan option, I really loved that I can make it more often for myself too 🙂

Ingredients for Vegan Filling:

  • 3/4 cup green lentils (boiled until soft, excess water drained)
  • 1 onion, finely diced
  • 3 tablespoons olive oil
  • 1/2 teaspoon each of pul biber, black pepper, and cumin
  • 1/2 cup walnuts, chopped
  • 1 teaspoon tomato or pepper paste
  • Handful of chopped parsley
  • 1/4 cup chopped green olives (optional but recommended)

Ingredients for Vegan Bulgur Dough:

  • 2 cups fine bulgur wheat
  • 1/2 cup fine semolina
  • 1 1/2 cups hot water
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1 teaspoon tomato paste
  • 1 boiled potato (for binding)

How to Make Vegan İcli Kofte Kibbeh

  1. Prepare the bulgur dough the same way as the traditional version, but instead of egg, add a boiled potato for binding.
  2. Boil lentils until soft, drain the excess liquid if there is any left.
  3. Sauté onions in olive oil, add boiled lentils, season with spices, and stir in walnuts and chopped olives.
  4. Taste and adjust seasoning as needed (cumin, coriander, or even a touch of curry powder enhances flavor!).
  5. Instead of shaping individually, I rolled half of the mixture like a pie between a freezer bag, or you can press the dough into a baking dish, spread the lentil filling, and top with the remaining dough.
  6. Place the filling and cover with the rest of the dough, again you can press in batches if you use baking dish or roll out in a separate place and flip on top of the mixture and seal the sides.
  7. Brush the top with olive oil to help browning and baking.
  8. Traditionally when you make baked version we slice the bulgur srust before baking because it is harder to cut when it is baked.
  9. Bake at 180°C (356°F) for 20 minutes until golden and crispy on the sides.

This baked version is crunchy, flavorful, and much lighter than the fried version. You might even mistake it for the classic meat-filled İcli Kofte-Kibbeh!

Final Thoughts & Serving Suggestions

Icli Kofte is a must-try dish for anyone who loves Middle Eastern and Turkish cuisine. Whether you prefer the traditional deep-fried version or the healthier baked vegan option, both are packed with flavor and texture.

Extra Tips for Success:

  • Chill or freeze the filling before shaping to make the process easier.
  • Oil your hands and work surface to prevent the bulgur dough from sticking.
  • If frying, do not thaw frozen İcli Kofte—fry them directly for the best crispiness.
  • Serve with a squeeze of lemon, yogurt, or tahini sauce for extra flavor.

Have you tried making İcli Kofte-Kibbeh before? Let me know in the comments which version you’d like to try first!

Enjoy & happy cooking! 🍽️

Also if you wonder my other bulgur recipes, here are some of them:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *