Inegol kofte
Mustafa Efendi, a Turkish immigrant from Bulgaria who arrived in negöl in the late 19th century, invented the most famous Turkish meatball dish. Breadcrumbs and a mixture of ground beef or lamb are used to make negöl köfte, which are only seasoned with onions.
They're usually grilled and served as a main course. Although these delectable meatballs can now be found all over the country, the best are said to be made in negöl.
In Turkish cuisine, meatballs are much more than just meat balls. Each style brings its own slice of history to the table. One of the most well-known is Mustafa Efendi's Inegol kofte. He was born in Bulgaria and moved to Inegol in northwest Turkey in the nineteenth century.
In contrast to other Turkish kofte, this recipe only calls for ground beef or lamb and breadcrumbs, which are seasoned with onions.
Ingredients
- 1 kilo minced beef from brisket (or any beef mince with %30 fat)
- 125 g breadcrumbs
- 125 ml water
- 1 tablespoon salt
- 1 tablespoon bicarbonate of soda
- 1 tablespoon lemon juice
- 2 medium onions (grated)
Instructions
- Mix the mince with salt, water and breadcrumbs in a large bowl and knead for about 6-7 minutes until firm.
- Cover the bowl and keep it in the fridge and let it marinate for 24 hours.
- After 24 hours, mix the lemon juice and bicarbonate of soda in a small bowl then add it to the mince.
- Add the grated onions as well and mix them all until nicely combined.
- Take walnut size pieces from the mixture and turn them into a finger shape. Alternatively, shape them like small burger patties if you want to cook them on the BBQ.
- Repeat until all the mixture is finished. You should end up with around 30-32 koftes. Place them on a plate, cover and put back in the fridge for another 2-3 hours.
- Grill the koftes on the BBQ or oven-grill or shallow fry on a skillet for about 5 to 6 minutes until they become golden brown.
