Taste and atmosphere
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Cuisine
Osmaniye style ichli kofte is distinguished by the thinness of its outer crust and the aroma of local ingredients used in its filling. Prepared in Merkez homes especially for hosting guests, it is generally boiled and served light. You can use the Harita section to access the regional restaurant map in the city center.
Ingredients
- 2 cups of fine bulgur
- 1/2 cup of semolina
- 300 grams of lean minced beef (for outer shell)
- 400 grams of medium-fat minced beef (for filling)
- 1 cup of chopped walnuts
- 2 large onions
- Chili flakes, black pepper, salt
Preparation
- For the filling, sauté the onions with mince meat, add spices and walnuts, then freeze to cool and solidify.
- For the outer crust, soak bulgur and semolina, add lean mince and salt, and knead until a paste consistency is reached.
- Take tangerine-sized pieces of dough and open them up thinly using your thumb.
- Fill with the chilled filling, close into a lemon shape, and boil in boiling salted water to serve.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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