Main dish
İnegöl köfte
Origin: İnegöl, Marmara
Small, flat grilled meatballs from İnegöl made from beef and lamb with salt and onion, cooked over charcoal and served hot.
İnegöl köfte is a small grilled meatball made from beef and lamb. Under the registered method, the meat is cleared of bone, tendon and cartilage, salted and minced. It is mixed, then minced a second time, sometimes after resting in the cold for up to 18 hours. The only additions allowed are bread or breadcrumbs, salt, dry onion and sodium bicarbonate, so there are no spices. The köfte are shaped in moulds, no thicker than 2 cm, and cooked over charcoal.
The İnegöl Chamber of Commerce and Industry registered the name as a geographical indication, valid from 4 February 2005. Balkan migrants brought the recipe to İnegöl in Bursa province. The Besler family traces it to Mustafa Efendi from Pazarcık in today's Bulgaria, who sold köfte in a small shop in the town bazaar. In İnegöl it is usually eaten with piyaz, salad and ayran.
Dietary notes: beef and lamb, onion, and possibly bread (gluten). Mild, with no spices.
Where to eat it
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