İçli Köfte

Cover fine bulgur with 500 ml water, cover and leave for 60 minutes to swell.

Fry the ground beef in 1 tbsp oil until the meat juices evaporate; add another 1 tbsp oil and finely chopped onion, and cook until soft.

Add walnuts, black pepper, allspice and salt to taste to the filling, mix well, and let it cool completely for 20 minutes.

Add the egg and salt to taste to the swollen bulgur and knead for 15–20 minutes, wetting your hands with water from time to time, until the mixture becomes smooth, sticky and workable.

Pinch off a piece of the shell about the size of a walnut, shape it into a ball, press a deep hollow with your finger, and gradually stretch the walls until thin.

Place 1 tbsp of the cooled filling inside, pinch the edges of the shell together and shape into an oval; repeat with the remaining mixture.

Bring 1 L of water with salt to taste to a boil, gently drop the içli köfte in batches so they don't touch each other, and cook for 8–10 minutes after they float to the surface, until the raw bulgur smell disappears.