İnegöl Köfte

Preparation

1. 01

   grating and squeezing the onion

   Grate the onion using a fine grater and squeeze out the liquid thoroughly with the help of a cheesecloth or clean kitchen towel. Onion juice will make the köfte bitter, so it must be as dry as possible.

2. 02

   soaking and squeezing the bread

   Soak the stale bread with a small amount of water and squeeze out the liquid thoroughly by hand. Break the bread into small pieces.

3. 03

   kneading the köfte mixture

   Place the ground beef, squeezed onion, squeezed bread, salt, black pepper, and baking soda in a large mixing bowl. Add water little by little and knead for at least 10–15 minutes. The köfte mixture should reach a smooth, elastic consistency that does not stick to your hands.

4. 04

   resting in the refrigerator

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

5. 05

   shaping the köfte

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

6. 06

   cooking in a pan or on a grill

   Heat a large skillet or grill over medium-high heat. Add the oil. Place the köfte in the skillet, spaced apart. Cook for approximately 4–5 minutes on each side, until golden brown on the outside. Do not flip too often; turn each köfte only after one side is browned.