Boiled İçli Köfte (Stuffed Bulgur Kibbeh)

Method

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1. 1Make the filling first: cook the onions in the butter for 5 minutes until soft, then add the beef and cook until the liquid evaporates and the meat is crumbly. Add the spices and salt, take off the heat, stir in the walnuts and parsley and let it cool completely.
2. 2For the shell, combine the bulgur, semolina, pepper paste, salt and cumin in a large bowl. Pour over the hot water, stir, cover and leave for 15 minutes.
3. 3Add the lean beef if using and knead for 15-20 minutes. The dough should be soft like an earlobe, slightly tacky, and hold its shape without cracking; if it feels dry, keep kneading with wet hands.
4. 4With wet hands, roll a piece slightly bigger than a walnut into a ball. Push your index finger into the center and rotate the dough around it in your palm to form a long, thin pouch with walls about 3-4 mm thick.
5. 5Spoon in about 1 tsp of filling, pinch the opening closed with wet fingers and shape into a lemon with two pointed ends. Smooth any cracks with a wet finger, or the köfte will split while boiling.
6. 6Bring a large pot of water to a boil and add 2 tsp salt. Add the köfte in batches so they don't touch.
7. 7Once they float to the surface, cook for another 3-4 minutes (about 8-10 minutes in total). Lift out with a slotted spoon, drain and serve hot with lemon wedges and yogurt.