🍖 İnegöl Köfte
İnegöl köfte are small, finger-shaped patties of beef and lamb with grated onion and a pinch of baking soda, which gives them their light, bouncy bite. There is no garlic and very little seasoning, so the taste of the meat comes first. They are grilled and served with piyaz, grilled peppers and fresh onion.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g ground beef
- 200 g ground lamb
- 1 onion, grated and squeezed
- 1/4 tsp baking soda
- Salt and black pepper
Method
- Knead the beef, lamb, squeezed onion, baking soda and salt for 5 minutes.
- Cover and rest in the fridge for at least 2 hours, ideally overnight.
- Shape into small rectangular patties about 1.5 cm thick.
- Grill over high heat for 3 minutes per side.
How to make it lighter
- A 200 g portion is plenty — serve it with grilled peppers and tomatoes.
- Use lean beef for most of the mix to lower the fat.
- Choose piyaz or salad over fries as the side.
History
The style is named after İnegöl, a town in Bursa province, where köfte shops have made it the local signature; it is often linked to cooks who came from the Balkans, though accounts differ.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →