Urfa İçli Köftesi / Şanlıurfa İçli Köftesi

Şanlıurfa içli köftesi is a regional dish from Şanlıurfa province, made by filling a bulgur-based outer layer with a previously prepared minced meat filling and then frying it. Its preparation requires manual skill and expertise. It was officially registered with a geographical indication on 03.09.2018 under the name “Urfa içli köftesi / Şanlıurfa İçli Köftesi” and is protected by the Şanlıurfa Chamber of Commerce and Industry.

Şanlıurfa içli köftesi is a traditional dish prepared by filling a bulgur-based outer layer with a minced meat filling and then frying it. One of its most distinctive characteristics is the local belief that it originated from raw kofta. It is said that in Şanlıurfa, raw meat kofta was traditionally consumed immediately after preparation, but during Ramadan, when raw kofta was prepared well before iftar, it was repurposed into this dish, which subsequently became integrated into Şanlıurfa cuisine. The nutritional composition of the raw meat used in production and the final cooked product has been documented in the registration certificate issued by the Turkish Patent and Trademark Office.

The production of Şanlıurfa içli köftesi involves two main stages: preparation of the filling and preparation of the outer kofta mixture.

• Minced meat is cooked in a pan with a small amount of water.
• Once the moisture is absorbed, finely chopped onion and clarified butter are added and sautéed.
• After sautéing, salt, black pepper, and cleaned, finely chopped walnut kernels are added.
• The mixture is thoroughly stirred, removed from heat, and left to cool.

• Fine bulgur (sümüt) is moistened with slightly warm water and left to rest for approximately five minutes.
• Paprika paste, black pepper, ground pepper, salt, and well-minced beef are added to the moistened bulgur.
• The mixture is kneaded for approximately 20 minutes.
• Finally, flour is added and thoroughly mixed in.

• Portions of the prepared kofta mixture are taken and rolled into balls in the palm of the hand, then hollowed out using the index finger to create a cavity for the filling.
• The prepared filling is placed inside the hollowed kofta, the opening is sealed, and the kofta is reshaped into a ball.
• The shaped koftas are fried in liquid oil.
• The fried içli köftes are served on a plate accompanied by bostanay (salad).

The geographical boundary of Şanlıurfa içli köftesi is limited to Şanlıurfa province. Oversight is conducted by a Monitoring Commission composed of one representative from the Şanlıurfa Chamber of Commerce and Industry, one food engineer or veterinarian from the Şanlıurfa Provincial Directorate of Agriculture and Forestry, and one academic member from the Department of Food Engineering at Harran University, under the coordination of the Şanlıurfa Chamber of Commerce and Industry. Inspections are carried out at least once per year.