İnegöl Köfte

Preparation

1. 01

   grating and squeezing the onion

   Grate the onion on a fine grater and squeeze out the juice thoroughly using a muslin cloth or clean tea towel. Onion juice makes the köfte bitter, so it must be as dry as possible.

2. 02

   soaking and squeezing the bread

   Soak the stale bread crumb in a small amount of water and squeeze it thoroughly by hand to remove the water. Break the bread crumb into small pieces.

3. 03

   kneading the köfte mixture

   Place the mince, squeezed onion, squeezed bread crumb, salt, black pepper and bicarbonate of soda in a large mixing bowl. Add the water a little at a time and knead for at least 10–15 minutes. The köfte mixture should become smooth, elastic and non-sticky.

4. 04

   resting in the refrigerator

   Cover the kneaded köfte mixture with cling film and rest it in the refrigerator for at least 30 minutes. This resting time allows the texture of the köfte to set.

5. 05

   shaping the köftes

   Remove the rested mixture from the refrigerator. Lightly wet your hands, take walnut-sized portions of the mixture and roll them back and forth in your palms to form flat, slightly oval shapes approximately 10–12 cm long. The edges should be thin with a slightly plump centre.

6. 06

   pan-frying or grilling

   Heat a large frying pan or griddle over medium-high heat. Add the vegetable oil. Place the köftes in the pan, spaced apart. Cook for approximately 4–5 minutes on each side, until golden brown on the outside. Do not turn too often; turn only once one side is browned.