Two fried bulgur shells filled with seasoned beef, with a slice of lemon. In Turkey they're called İçli Köfte — and they count as the dish that shows whether someone can cook.

The shell

Fine bulgur, semolina, flour, egg, water, salt. That makes a dough you can draw out thin without it tearing — the hard part, and the reason İçli Köfte is considered a test in Turkey.

The filling

Halal beef, with spices and butter. The butter keeps the filling juicy while the shell firms up outside.

How we prepare them

Fried when you order. The shell turns firm and rough outside, the beef stays juicy inside. The slice of lemon comes with it: a squeeze on the hot shell takes the heaviness out of the fat and makes the spices clearer.

Why this way

İçli Köfte is what's never missing at a Turkish celebration and what hardly anyone makes at home, because the shell takes practice. That's exactly why it's on our menu — not as a side, but as a dish of its own.

AllergensCereals containing gluten (wheat), Egg, MilkWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)May contain traces of: Soybeans, Mustard, Lupin, Milk

Order