How to make icli kofte at home

3 July 2026

Icli kofte is one of the more labour-intensive dishes on our menu, and one of the most rewarding to make yourself. It is a football-shaped shell of bulgur wheat, stuffed with seasoned minced meat, onions and herbs, then either deep-fried or baked until the outside turns golden and slightly crisp. Get the shell right and the rest follows.

For the shell

250g fine bulgur wheat
100g plain flour
1 small onion, grated
1 tbsp tomato paste
Salt and a little warm water, as needed

For the filling

300g minced lamb or beef
1 onion, finely chopped
2 tbsp chopped walnuts (optional, for texture)
1 tsp paprika, 1/2 tsp cumin, a pinch of allspice
A small handful of parsley, chopped
Salt and black pepper

Method

Soak the bulgur in hot water for about 15 minutes until softened, then drain well. Knead it together with the flour, grated onion, tomato paste and salt until you have a smooth, pliable dough, adding a little warm water if it feels too dry. Cover and set aside.

For the filling, fry the chopped onion until soft, then add the mince and cook until browned. Stir in the walnuts, spices and parsley, season well, and leave to cool slightly.

Wet your hands, take a walnut-sized piece of the bulgur dough and hollow it out in your palm to make a small shell. Fill with a spoonful of the meat mixture, then pinch and shape the dough closed around it into an oval. Repeat until both mixtures are used up.

Deep-fry in batches at a moderate heat until deep golden brown all over, or bake on a lightly oiled tray at 200C for around 25 minutes, turning halfway. Either way, drain briefly before serving.

A few tips

Keep a bowl of cold water nearby while you shape them: wetting your hands between each one stops the bulgur dough sticking and cracking.
If a shell splits while you are pinching it closed, patch it with a little extra dough rather than starting again; a small seam will not show once it is fried or baked.
They freeze well raw: lay the shaped, unfried kofte on a tray until solid, then bag them up and fry or bake straight from frozen, adding a few extra minutes.

Icli kofte at home takes a bit of patience with the shaping, but it is genuinely satisfying once you get the rhythm of it, and a batch made in advance means a proper cooked dinner is only a fry or a short bake away. Would rather have it made for you? Our Icli Kofte (4 pieces) is on the Signature Dishes section of the menu, made fresh, every day, whether you are eating in or ordering ahead for collection at 117 Wood Street.