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Adana icli kofte, a geographically registered local specialty, continues to rank high on both home and restaurant menus in the southern city of Adana, widely known as one of Türkiye’s leading gastronomy centers.
What sets it apart most clearly is its cooking method: unlike many versions found elsewhere, this one is boiled rather than fried, giving it a lighter and less heavy character.
Icli kofte can be described to readers as a stuffed bulgur shell filled with seasoned minced meat. Although it appears in various forms across Türkiye, Adana’s version stands out both in appearance and technique.
Nihal Incesoz, one of the chefs from the Adana Women’s Cooperatives Union, described icli kofte as the “olmazsa olmaz,” or indispensable dish, of local tables. She pointed out that while many regions prepare icli kofte by frying it, that method makes it heavier, whereas boiling keeps the Adana version lighter. She also noted that households in Adana typically keep icli kofte in their refrigerators, reflecting how central it is to daily life.
Ingredients for 6 to 8 servings
The recipe is presented for approximately six to eight people and is divided into three parts: filling, outer shell and boiling stage.
For the filling
For the outer shell
For boiling
Step-by-step preparation
The filling is prepared first. Minced lamb is placed in a pot and cooked until it releases and reabsorbs its juices. Finely diced onions are then added and cooked down. Once the onions soften and their moisture cooks off, margarine is stirred in, followed by pepper paste, which is cooked until aromatic. Black pepper and salt are added at the end. After cooking, the mixture is transferred to a container and placed in the refrigerator to firm up.
For the outer shell, fine bulgur and semolina are soaked in water and left for about 10 minutes. Pepper paste, salt, cumin, black pepper and egg are added, and the mixture is kneaded. Minced beef is then worked in, followed by flour, until a smooth, moldable consistency is achieved.
A bowl of water is kept nearby while shaping, and hands are dipped frequently to help open up the outer layer thinly. A portion of the chilled filling is placed inside each hand-shaped shell, the top is sealed, and the piece is rolled into shape. The thinner the shell, the quicker it cooks and the more balanced the texture becomes.
Meanwhile, water is brought to a full boil in a large pot. Salt and lemon salt are added. The stuffed pieces are gently dropped into the boiling water; adding them before the water boils may cause them to crack. Once cooked, they rise to the surface and are removed and served.
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