Inegol kofte

by Hüseyin Uysal,

  • 125g veal, medium ground
  • 1 tbsp onion, grated
  • ½ tsp baking soda
  • ½ tsp salt
  • Kofte Ingredients:
  • 375g veal, medium ground
  • 1 medium onion, grated
  • ½ tsp baking soda
  • 1 tsp vinegar
  • 1 tsp salt

Knead all the initial ingredients by hand. Place in a ziploc bag and keep in the fridge for one day. The following day, mix all the kofte ingredients and the initial ingredients in food processor. Put in a container with a lid. Keep in the fridge for 2 to 4 hours.

Divide the mixture into around 22 sausage-shaped pieces. Heat up a non-stick pan over a medium heat. Fry the kofte evenly, without using oil. Serve Inegol kofte with ayran, kidney bean salad, grilled tomato and cubanelle peppers, sumac, crushed pepper and oregano.

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