Icli Kofte Bulgur And Potato Balls

Instructions

1. In a large bowl, soak the bulgur in warm water for about 30 minutes. Drain any excess water and set aside.

2. Boil the cubed potatoes in a pot of salted water until fork-tender, about 10-15 minutes. Drain the potatoes and mash them using a potato masher or fork. Set aside to cool.

3. In a skillet, heat a little vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4. Add the ground beef to the skillet with the onions. Cook, breaking up the meat with a spoon, until browned and cooked through.

5. Season the beef mixture with cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine the flavors. Remove from heat and let it cool slightly.

6. In a mixing bowl, combine the soaked bulgur, mashed potatoes, and seasoned beef mixture. Mix everything together until well incorporated.

7. Take a small amount of the mixture and form it into a smooth ball, about the size of a golf ball. Repeat with the remaining mixture.

8. Heat vegetable oil in a deep pot or fryer to 350°F (180°C). Carefully drop the bulgur and potato balls into the hot oil, working in batches to avoid overcrowding.

9. Fry the balls until they are golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and place on a plate lined with paper towels to drain any excess oil.

10. Serve the Icli Kofte Bulgur and Potato Balls warm with a side of your favorite dipping sauce or a refreshing yogurt-based dip. Enjoy the delicious flavors of Turkey in every bite!