Icli kofte

Method

Pour boiling water over bulgur and let it soak for 15 minutes until tender, then drain well. Finely chop one onion and fry it with the minced meats, pine nuts, cumin, cinnamon and mint until cooked through, seasoning with salt and pepper. In a separate bowl, knead the cooled bulgur with the remaining finely chopped raw onion until it forms a paste. Wet your hands and take a walnut-sized piece of bulgur mixture, form it into an oval, make a deep indent, fill it with a spoonful of meat mixture, and seal carefully into a smooth oval shape. Heat the oil to 170°C and fry the kofte in batches until deep golden brown, approximately 3-4 minutes, ensuring they are submerged. Drain on kitchen paper and serve hot, garnished with fresh parsley.