Binnur's Turkish Cookbook

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Thursday, February 12, 2009

Inegol Kofte

(Bursa)

Dereotlu Tuzlu Kurabiye
500 gr medium ground veal

Starter:
1/4 of 500 gr veal, medium ground
1 tbsp onion, grated
1/2 tsp baking soda
1/2 tsp salt

Kofte Ingredients:
Remaining (3/4) of the veal, medium ground
1 medium onion, grated
1/2 tsp baking soda
1 tsp vinegar
1 tsp salt
The starter which was left in the fridge for a day

Knead all the starter ingredients with your hand. Put in a Ziploc bag and keep in the fridge for a day. The following day, mix all the Kofte ingredients and the starter in a food processor. Put in a container with a lid. Keep in the fridge for 2-4 hours.

Divide into 21-22 pieces and give each a long shape*, as shown in the picture. Heat up the Teflon pan over medium heat. Fry them all equally without using oil. Serve Inegol Kofte with Ayran, Kidney Bean Salad, grilled tomato and Cubanelle peppers, sumac, crushed pepper and oregano.

* If you want to make another batch of Inegol Kofte, use two of the Kofte as a starter and keep in a plastic wrap in the freezer..

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17 Comments:

At 4:43 PM, Anonymous Meme said...

MMM sounds yuumy :)

As usual how should I pronounce its name and is there a story 4 that unusual name or does it mean somthing it turkish ?

I have tried the byaz & Quince Tava .. Yum Yum

by the way I love the tablecloth that you use , they are original .

 
At 1:54 PM, Anonymous Anonymous said...

thanks for your wonderful recipes and ideas.
You have used twice the baking soda in the strater and in the Kofte Ingredients too. Is that right. What about eggs, no eggs at all?

 
At 6:38 AM, Anonymous Anonymous said...

Hi Binnur, I have a recipe very similar to this, which also uses baking soda, which 'puffs' the meat up when it's cooking. But have never been told to make a starter and leave it for 24 hours. This is very interesting - what is the effect of doing this? I will try this next time I cook it.

I love your website, I am always checking here at least once a week for your delicious recipes. My husband is Kosovar and Turkish food is very much a part of his up bringing. Now he loves many dishes that I do (from your website!!) even more than his Mum's cooking! Especially all the different Borek dishes.
I look forward to seeing what you do next.
Thank you.

 
At 8:27 PM, Blogger Binnur said...

Hi Meme,
Inegol is a city at Marmara region which is located northwestern part of Türkiye.
I am glad that you liked my tablecloth:) All the tablecloths or lace that I decorate my pictures are my dowry given from my grandmothers and my mother:)

 
At 8:30 PM, Blogger Binnur said...

Hi,
Thank you:) Yes, it is right. I put twice the amount of baking soda in this kofte. There is no eggs in it. There is 291 kind of kofte in Türkiye. There is a lot to come:)

 
At 11:02 PM, Blogger Binnur said...

Hi,
Thank you:)
There is more than one way to make some dishes like this one. Inegol kofte, the way I make it, I believe makes it softer:)
Sevgilerimle,

 
At 2:32 PM, Anonymous Anonymous said...

looks great :)

i have one question though. do you think it would taste just as good if i make this dish using ground lamb or ground beef? it is kind of hard to find ground veal in my area.

thank you in advance.

 
At 8:10 PM, Blogger Binnur said...

Hi,
I am not sure as I've always use veal. You can give it a try:)

 
At 9:45 AM, Anonymous Anonymous said...

hi binnur.
what kind of vinegar is better to use?

 
At 7:58 PM, Blogger Binnur said...

Hi,
It can be grape vinegar or wine vinegar or apple cider vinegar.

 
At 5:23 PM, Anonymous Anonymous said...

Merhaba Binnur and thank you on Inegol kofte recipe!

The best ones I had were in Izmir and these kofte totally resemble "chevap" from Saray-Bosna.

awesome, I will try them tomorrow.
Ida

 
At 2:28 PM, Blogger skybaran said...

Hi Binnur,
I must say that it looks delicious. I can't wait to make it.
Songulxx

 
At 8:01 PM, Anonymous Kristina said...

These were excellent! Fluffy and wonderful as promised. I added some cumin and pepper and cooked them in olive oil because I don't have a teflon pan. Thanks a lot!

 
At 7:51 PM, Anonymous Amy said...

Hi Binnur - what do you mean by starter? I don't understand :) Thank you!

 
At 10:18 PM, Blogger Binnur said...

Hi Amy,
It means it is the main part of the recipe to make Inegol Kofte. For example, without a starter, it would be making a chocolate ice cream without chocolate so it becomes vanilla ice cream:)

 
At 8:08 PM, Anonymous Anonymous said...

Dear Binnur,

I have been trying your recipes one by one for quite some time. Today it's the turn of Inegol Kofte, I am sure it will be delicious like all the previous recipes. Thank you for this website and for all the effort you put in making a database of recipes from all over Turkey.

Monreal'den sevgiler,

Deniz

 
At 10:25 AM, Blogger Binnur said...

Thank you, Deniz! I'm so happy that my recipes appeal to you and are being
helpful:)
Sevgilerimle,

 

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