Adana İçli Köfte

Adana içli köfte is a traditional dish specific to the province of Adana, officially registered with a geographical indication. It is prepared by shaping an outer dough made from dark coarse bulgur (or locally called “setik”), semolina, minced lean beef, pepper paste, spices, egg, and flour into a thin-walled casing, which is then hollowed out and filled with a stuffing. The stuffing consists of minced lean male lamb meat, purple dried onion, vegetable margarine, pepper paste, black pepper, salt, and parsley.

Distinctive Characteristics

Adana içli köfte is a dish prepared using traditional local craftsmanship, with an outer dough made from dark coarse bulgur (or “setik”), semolina, minced lean beef, pepper paste, spices, egg, flour, and water. The stuffing is composed of minced lean male lamb meat, purple dried onion, pepper paste, vegetable margarine, black pepper, salt, and finely chopped parsley. The köfte are shaped into flattened spherical forms and cooked by boiling in lemon-infused water.

The distinctive features of this dish include:

• The use of minced lean beef in the outer dough,
• The thin yet resilient wall of the casing,
• The inclusion of male lamb meat along with purple dried onion and parsley in the stuffing,
• The exclusive use of vegetable margarine as the fat source,
• The application of specialized techniques based on local manual skill during shaping and filling.

Each köfte weighs approximately 60 grams and is an essential element of the traditional Adana culinary culture.

Recipe/Production Method

Preparation of the Outer Dough

The outer dough is prepared using the following ingredients:

• 500 g minced lean beef
• 2 glasses of dark coarse bulgur or setik
• 2 glasses of semolina
• 1.5 glasses of water
• 1 tablespoon of pepper paste
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 1 egg
• A handful of white flour

The bulgur and semolina are moistened with water and left to rest for 10–15 minutes. The minced beef and other ingredients are then added and kneaded until a paste-like consistency is achieved. The rested dough is used for shaping the köfte when ready.

Preparation of the Stuffing

The stuffing is prepared using the following ingredients:

• 1 kg minced lean male lamb meat
• 1 kg purple dried onion (cut into small cubes)
• 375 g vegetable margarine
• 1 teaspoon of black pepper
• 1 tablespoon of pepper paste
• 1 teaspoon of salt
• A pinch of finely chopped parsley

The minced meat is sautéed in a pot, followed by the addition of onions and further cooking. Vegetable margarine, pepper paste, and spices are then added. The mixture is cooked until it reduces and thickens, and the parsley is added at the final stage. The stuffing is cooled and rested in the refrigerator for one day.

Shaping and Cooking

A walnut-sized piece is taken from the outer dough for each köfte. The hand is moistened, and the dough is hollowed out to form a cavity, into which approximately 1.5 tablespoons of stuffing are placed. The opening is sealed without leaving any gaps. Once shaped, the köfte can be boiled immediately or preserved by freezing in accordance with food regulations.

To cook, water is brought to a boil with salt and a few drops of lemon juice added. When the köfte are placed in the water, they sink to the bottom; once they rise to the surface, they are considered cooked. For serving, flatbread, ayran, pickled bell peppers, and lemon may be served optionally. The product should be consumed on the day it is cooked.

Geographical Boundary and Production Conditions

Since Adana içli köfte is shaped by local production knowledge and craftsmanship, the entire production and processing process must take place within the boundaries of Adana province. This geographically specific production method is essential to preserving the dish’s traditional characteristics.

Monitoring Mechanism

To ensure standardization and maintain quality under the geographical indication, monitoring is carried out by a board composed of one representative each from the following institutions under the coordination of the Adana Chamber of Commerce:

• Adana Restaurant and Kebab Masters Association
• Adana Metropolitan Municipality
• Seyhan Municipality
• Adana Provincial Directorate of Agriculture and Forestry

This monitoring board, consisting of six members in total, regularly inspects at least once a year — and upon complaint — the production method, ingredients used, shape, size, cooking, and presentation stages. Public or private institutions may be engaged for services during the monitoring process. Legal rights protection and process management are handled by the Adana Chamber of Commerce, the entity that registered the geographical indication.