A signature meatball from the town of Inegol in Bursa Province, this oval-shaped patty is defined by its rare simplicity: just beef, fine bulgur, onion, salt, and pepper. The meat is hand-pounded for a long stretch until it turns pale and elastic, then grilled over charcoal for a lightly smoky crust. Served with griddled onions, sumac, and flatbread, it is one of Turkey's most beloved street foods.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield8 oval patties (4 servings)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 1 gSugar
- 30 gProtein
- 480 mgSodium
- 420 mgPotassium
- 35 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the meatballs
- 500 g (about 1.1 lb) cold ground beef (about 15% fat)
- 1/2 cup fine (#1) bulgur, rinsed and drained
- 1 small onion, finely grated and lightly squeezed
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 2-3 tbsp ice-cold water, as needed
For serving
- 2 medium onions, sliced into thick rings
- 1 tsp ground sumac
- 4 pieces of Turkish flatbread or pita
- 1 bunch fresh parsley, roughly chopped
- 2 lemons, cut into wedges
Directions
- Place the rinsed bulgur in a small bowl, cover with hot water by 1 inch, and let soak for 10 minutes. Drain well and gently squeeze out excess moisture in a clean kitchen towel.
- In a large wide bowl, combine the ground beef, soaked bulgur, grated onion, salt, and pepper. Mix with your fingertips just until loosely combined.
- Begin pounding and kneading the mixture: lift it up and slap it back into the bowl repeatedly, then press and fold. Continue for 20-25 minutes, drizzling in 1 tablespoon of ice water every 5 minutes, until the mixture becomes noticeably pale, sticky, and holds together when you pinch a piece.
- Cover the bowl and refrigerate the mixture for 15 minutes to firm up. Lightly wet your hands and divide the mixture into 8 equal portions; shape each into a smooth oval patty about 8 cm long and 1.5 cm thick, pressing gently so they hold their shape without cracking.
- Preheat a charcoal grill to high heat, or heat a cast-iron griddle over medium-high heat until very hot. Lightly oil the cooking surface.
- Grill the patties for 3-4 minutes per side, turning carefully with a wide spatula, until a deep brown crust forms and the center is just cooked through. In the last 2 minutes, add the sliced onion rings to the grill and char them lightly on both sides.
- Rest the meatballs for 2 minutes on a warm plate. Sprinkle the grilled onions with sumac and pile them on top of the meatballs.
- Serve hot on flatbread with a generous handful of parsley and lemon wedges for squeezing over the top.
Cook’s Notes
- Authentic Inegol kofte contains no garlic, no egg, and no parsley in the meat itself; the long kneading is what gives the patty its signature springy, almost bouncy texture.
- Keep the meat, bulgur, and water as cold as possible; this helps the fat stay solid and produces a juicier, more tender patty.
- If skipping charcoal, a screaming-hot cast-iron skillet with a light film of oil mimics the smoky crust; do not overcrowd the pan.
- Wet your hands with ice water between each patty to prevent sticking and to get a smooth, crack-free surface.
- Leftover cooked patties keep for 2 days in the fridge and reheat well in a dry skillet over medium heat.
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