Turkish kofte x 3

By Birgitta

One of the renowned kofte recipes in Turkey, İnegöl kofte, was created by Mustafa Efendi, a Bulgarian immigrant to İnegöl in Bursa in the late 19th century. Just lile Tekirdağ kofte, you can find İnegöl kofte all around Turkey, however you can eat the best kofte in İnegöl.

(Text and picture from Almost Turkish Recipes)

Ingredients

• Recipe #1 (traditional)
• 2 lb ground meat (%20 lamb and %80 beef)
• 1 1/2 tbsp baking soda
• 1 tbsp salt
• 1 onion, grated
• Recipe #2 (with bread crumbs)
• 2 lb ground beef (%80 lean, %20 fat)
• 1/2 cup stale bread ground into crumbs
• 1/2 cup water
• 1 tbsp salt
• 2 heaping tsp baking soda
• 1-2 tbsp lemon juice
• 2 medium onions, grated
• Recipe #3 (with spice)
• 2 lb ground beef (%80 lean, %20 fat)
• 1/2 cup + 3 tbsp milk
• 1 tbsp salt
• 2 tsp baking soda
• 1-2 tbsp lemon juice
• 1 medium onions, grated
• 2 cloves of garlic, minced
• 1 tbsp black pepper
• 1 tbsp oregano leaves
• 1 tsp cumin powder

Details

Servings 40
Adapted from almostturkish.blogspot.com

Preparation

Step 1

#1
-Knead groundmeat well with salt and baking soda. Cover and put in the fridge and let rest for one full day.
-Next day, 2-3 hours before cooking add grated onion and mix well. Put back in the fridge and let rest until it's time to cook.
-Take walnut-size pieces of ground meat and roll into small balls, and press slightly in between your palms, or give it a fat finger shape.
-You can either throw them on the grill, or broil them until cooked on one side and then flip them over, or cook them on a non-stick pan on both sides on medium with no oil.
-Use as many as you need. The rest can be placed on a flat surface, a plate or a tray--they should not touch each other, and then put in the freezer for a couple of hours. Once frozen, you can take them off the plate and put in a freezer bag and back in the freezer for future use.

#2
-Put ground beef, bread crumbs, water, and salt in a bowl and knead for 10 minutes.
-Let it sit in the fridge for 24 hours, i.e. forget about it for a whole day.
-The next morning, mix baking soda and lemon juice in a small cup and pour it over ground meat mix.
-Add grated onion and mıx well.
-Cover and put back in the fridge for a couple of more hours.
-Take walnut-size pieces of ground meat and roll into small balls, and press slightly in between your palms, or give it a fat finger shape.
-You can either throw them on the grill, or broil them until cooked on one side and then flip them over, or cook them on a non-stick pan on both sides on medium with no oil.
-Use as many as you need. The rest can be placed on a flat surface, a plate or a tray--they should not touch each other, and then put in the freezer for a couple of hours. Once frozen, you can take them off the plate and put in a freezer bag and back in the freezer for future use.

#3
-Put ground beef, milk, and salt in a bowl.
-Mix baking soda and lemon juice in a small bowl, and add it to ground mear mix.
-Knead it for 10 minutes. Cover and put in the fridge for approximately 12 hours.
-The next day or after 12 hours, add black pepper, cumin, oregano, minced garlic, and grated onion. Knead well. Let sit in the fridge for an hour or two.
-Take walnut-size pieces of ground meat and roll into small balls, and press slightly in between your palms, or give it a fat finger shape.
-You can either throw them on the grill, or broil them until cooked on one side and then flip them over, or cook them on a non-stick pan on both sides on medium with no oil.
-Use as many as you need. The rest can be placed on a flat surface, a plate or a tray--they should not touch each other, and then put in the freezer for a couple of hours. Once frozen, you can take them off the plate and put in a freezer bag and back in the freezer for future use.