İnegöl Köfte — Bursa’s Mild Grilled Meatballs

İnegöl köfte is distinguished by restraint: springy, juicy oblong meatballs seasoned mainly with salt and onion rather than a cabinet of spices. The rested mixture develops its characteristic texture before grilling.

SERVES 4–6 | PREP 25 MIN + OVERNIGHT REST | COOK 12 MIN

INGREDIENTS

• 700 g medium-fat beef mince

• 200 g lamb mince

• 1 small onion, finely grated and squeezed

• 1½ tsp salt

• ½ tsp baking soda

• 1 tbsp water

• Grilled peppers and tomatoes, to serve

METHOD

1. Dissolve baking soda in the water. Combine with both meats and salt; knead firmly for 8–10 minutes until sticky and cohesive.

2. Cover and refrigerate overnight.

3. Knead in the squeezed onion. Rest another 1–2 hours.

4. With wet hands, shape into short oblong köfte.

5. Grill over medium-high heat or cook on a ridged cast-iron pan, turning until browned and cooked through, about 8–12 minutes.

6. Serve hot with grilled peppers, tomatoes, piyaz, and bread.

REGIONAL NOTE

This köfte comes from İnegöl in Bursa province. Its clean meat flavor and long resting time are the point; cumin, parsley, breadcrumbs, and garlic do not define the classic style.