İŞTE BU YA ARADIĞIM TARİFİ SONUNDA BULDUM💯BİLDİĞİNİZ BÜTÜN TARİFLERİ UNUTUN✋KOLAY İÇLİ KÖFTE TARİFİ

HERKESE MERHABALAR KANALIMA HOŞGELDİNİZ KANALIMA ABONE OLUP BİLDİRİM ZİLİNİ AÇMAYI UNUTMAYIN LÜTFEN❤️⚘️🥰

Hamuru için

6 bardak çigkoftelik bulgur
1 bardak irmik
3 bardak sıcak su
1 yemek kaşığı tuz
1 yemek kaşığı pulbiber

Sonradan
1 adet yumurta
1 buçuk yemek kaşığı salça (karışık)
Yarım bardak galeta unu veya beyaz un galeta unu daha çıtır olmasını sağlar

içi için
1 kilo kıyma
Yarım kilo soğan
3 yemek kaşığı tereyağı
tuz,pulbiber, karabiber isteğe bağlı reyhan
maydanoz ,ceviz

kızartmak için
bol sıvıyağ

#içliköfte #içliköftenasılyapılır #iclikofte #içliköftetarifi #recipe
Hello everyone Welcome to my channel Today I came to you with the recipe for stuffed meatballs, which I have been making and selling for years and which is very popular and appreciated. I explained it in the video with all the tricks. I am moving on to the recipe without making you wait too long . First of all, I start my recipe by preparing the stuffing. For this, I chopped my half a kilo of onion into small pieces. It should not be too small. I add about 2 tablespoons of butter and fry it. This time I will fry the minced meat and onion separately. The customer requested it that way. I do it however you like. Normally, I fry the minced meat in advance and then add the onion, but as I said, the customer requested it this way. I prepared it this way. First , I fry my onion nicely. It will be enough for it to turn pink and soften. Be careful not to burn it. My onion is as soft as I wanted. I added salt and fry the onion for it to give it flavor. Then I fry my 1 kilo of minced meat. I added salt on it. After it is roasted a little, if you watched my video up to this point, as always, I kindly request you to leave a heart in the comment, emoji or share a different idea about my recipe. If you have any fikiz, you can share it with me. You can also support me by sharing my videos with your loved ones . When the minced meat is roasted, it releases its water in this way. After it has completely absorbed the water and the oil has passed, it will be enough to roast it for 3-4 minutes. After adding it to the onion again, I roast it for another 3-4 minutes so that the flavors blend together . I had roasted my onion. I also roasted my minced meat. I add the minced meat to the onion. After adding the minced meat, I roast it for 3-4 minutes. Then I add the spices. I add the spices. You can use dried basil if desired. It is completely optional. Apart from that, I add salt, chili pepper and black pepper. Again, you can adjust the hotness and salt according to your own taste. After adding the spices, I roast it again for 2 minutes. Then, after it has softened, you can optionally add walnuts and parsley. I added the spices and roasted them a little. Then, after it has cooled, that is, after it has slightly cooled, I add a tea glass of walnuts. I also use a quarter bunch of parsley. The amount of parsley is also according to your own taste. You can adjust it according to your taste. I used a little less parsley. Again, depending on the customer’s request, I prepared the filling . I use it after it has completely cooled. You can also prepare it the night before. For the outer filling, I add 6 cups of bulgur, 1 cup of semolina, 1 tablespoon of salt, and 1 tablespoon of chili pepper and mix well. After mixing well, I add 3 cups of hot water. I mix well with a spoon. After pressing it a little with my hand, I cover it and let it rest until it cools completely. It will be enough to rest for about an hour. I use raw bulgur, not fine meatball bulgur. Let me state this at this stage. I mix well so that there is no dry bulgur. Then I press it with my hand so that it does not swell too much. Very hot water can inevitably swell the bulgur a little. After boiling, I wait for 5-6 minutes and then pour it on it. I pressed it well with my hand. I covered it and let it rest for about an hour. This time, I am not using a raw meatball tray. I received many questions about whether it is only made in a raw meatball tray. No, you can do it in any basin you want. The raw meatball tray makes it a little easier to get the consistency. I pour the bulgur. It may have hardened a little at this stage. Since we apply pressure, I open the bulgur a little. After opening the bulgur, I opened the middle in the shape of a pool. I add 1.5 tablespoons of tomato paste and one egg. I used a mixture of pepper and tomato for the tomato paste. You can also use only pepper if you like it. But pepper suits it much better. I start kneading slowly. Be careful to use the water little by little and carefully. If the consistency is lost, it can be very difficult to get it right later. Use it slowly and in a controlled manner. I try to give the tricks of the recipes I have made in my videos as much as I can. But still, if you have any questions, let me know. If it happens, if you write in the comments, I will get back to you when I see it. Again, I will add the ingredient list as a full note in the description section under the video. You can also look at it from there if you wish. If you pay attention, I did not cut it at this stage. The dough came together slowly immediately. It is enough to knead for about half an hour. However, this time may be longer depending on your wrist strength. I added half a glass of breadcrumbs. If you wish, you can also use white flour or wheat flour. The breadcrumbs I added make the outside a little more crispy. I brought it to this consistency by adding water little by little for about half an hour. It is definitely not very soft. It can fall apart when rolling it out when it is soft. Be careful that it has a medium hard consistency. I kneaded it using force. I kneaded it for about half an hour. Then I start the rolling process quickly. I tear off a piece the size of a walnut. After rolling it with my hand, I turn it into a cylinder. I open it slowly. I wet my finger from time to time. I put the excess water first in my palm and then in the middle of the stuffed meatball and continue to roll it out in that way. I rolled it out to the thickness I wanted. I add the stuffing. I adjust it so that it will fit about 1.5 tablespoons. I completely eyeball it. Since I usually make an eyeball decision, when I make a sale, I show one five as fresh. That is, I do not charge for five of them. I am not a machine. Some are small, some are big. That is why I count five fresh for my peace of mind . I want to state at this stage. There are many stuffed meatball recipes on my channel. They are all prepared differently. I prepare them according to the customer’s request. If he wants it more crispy, I increase the amount of semolina a little. If he wants it a little softer , I reduce the amount of semolina in the same way and add white flour instead of breadcrumbs. It is completely optional. Don’t get confused. This recipe is special for those who want crispy stuffed meatballs. It is really very nice. It definitely does not burst or crack. When you knead the dough well, it is both easy to prepare and it does not crack when cooking, boiling or frying. If you are going to boil, use white flour instead of breadcrumbs . I continue to prepare stuffed meatballs for those who are interested. If you want to see the result, you can speed it up and look at the result. I prepared all of my stuffed meatballs in the same way. I made a total of 55 stuffed meatballs from this recipe. I have reached the end of another video and recipe. I hope you liked my recipe. I hope you liked it. If you liked my recipe, please like it , subscribe to my channel if you haven’t subscribed yet, and turn on the notification bell. Take care of yourself and your loved ones. See you in another recipe with another taste. Goodbye, God bless you. Yeah.

KAYNAK