Inegol Kofte Recipe

I just figured I’d throw together some beef, lamb, stale bread, and a bunch of spices to create these rad Inegol Kofte patties that are seriously flavor-packed and a total game changer.

A photo of Inegol Kofte Recipe

I really love making Inegol Kofte cause its balanced mix of beef and lamb gives a good protein boost. Soaked bread with grated onion, minced garlic and a beaten egg helps bind the flavors with paprika, cumin, salt, pepper, red pepper flakes and parsley for solid nutrition.

Ingredients

Ingredients photo for Inegol Kofte Recipe

  • Mixed ground meat gives high protein with iron, adds rich flavor and healthy fats.
  • Stale bread provides simple carbs, moistens the mix and helps bind ingredients.
  • Onion adds fiber and a sweet tang that enhances the overall savor of the dish.
  • Garlic offers a strong aroma, boosts immunity and brightens up the flavors.
  • Egg binds ingredients together and adds extra protein for a firmer texture.
  • Parsley is a fresh herb adding color, vitamin K, and a mild bitter note to balance.
  • Paprika contributes a warm, smoky note and a lovely red color to the mixture.
  • Cumin gives an earthy flavor, complimenting spices for a balanced, aromatic profile.

Ingredient Quantities

  • 1 kg mixed ground meat (500g beef and 500g lamb)
  • 200g stale bread, soaked in 1/2 cup lukewarm water and squeezed
  • 1 medium onion, finely grated
  • 3 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 tablespoon paprika powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • A small handful of chopped parsley

How to Make this

1. In a large bowl, mix the ground meat (500g beef and 500g lamb) with the soaked and squeezed stale bread, grated onion, minced garlic, lightly beaten egg, and chopped parsley.

2. Sprinkle in the paprika powder, ground cumin, salt, black pepper, and red pepper flakes.

3. Using your hands, knead the mixture well until all the ingredients are fully mixed in. This could take about 5 to 10 minutes.

4. Cover the bowl with plastic wrap and let the mixture chill in the fridge for 30 to 60 minutes so the flavors can blend better.

5. When you’re ready to cook, preheat a grill or a nonstick frying pan over medium heat.

6. Divide the meat mixture into small portions and shape them into oval or elongated patties that are similar to traditional Inegol Kofte.

7. Place the patties on the grill or in the pan making sure they have enough room so they can cook evenly.

8. Cook the patties for about 4 to 5 minutes on each side, turning them over occasionally until they are brown and slightly charred on the outside.

9. Once cooked, take them off the heat and let them rest for a few minutes before serving.

10. Serve your Inegol Kofte warm with side dishes like grilled vegetables, a fresh salad, or warm pita bread. Enjoy!

Equipment Needed

1. Large bowl for mixing the meat, bread, and spices
2. Measuring cups and spoons for the water, paprika, cumin, salt, and pepper
3. Grater to grate the onion
4. Knife and cutting board for chopping parsley and mincing garlic
5. Plastic wrap to cover the bowl while chilling the mix
6. Refrigerator for chilling the meat mixture
7. Grill or nonstick frying pan for cooking the patties
8. Spatula or tongs to turn the patties during cooking

FAQ

  • Q: Can I use only beef instead of a mix of beef and lamb?

    A: Yes you can use only beef but mixing lamb gives it a richer flavor so it might not taste exactly like the traditional version.
  • Q: What if I dont have stale bread on hand?

    A: You can use breadcrumbs instead but use a little less since they absorb liquid faster than stale bread does.
  • Q: How do I make sure the mixture sticks together well?

    A: Make sure to knead the mixture really well with the egg and spices so that it binds together and doesnt fall apart when cooking.
  • Q: Can these koftes be made ahead of time?

    A: Yup, you can shape them and store in the fridge for a couple of hours but its best to cook them soon after to keep the texture right.
  • Q: What’s the best way to cook Inegol Kofte?

    A: They are traditionally grilled which gives a nice smoky flavor but you can also fry them in a pan if you dont have a grill available.

Inegol Kofte Recipe Substitutions and Variations

  • If you dont have beef and lamb mixed, you could try ground turkey or chicken – they work well but might make it a bit leaner.
  • If your stale bread is hard to find, use storebought breadcrumbs or even a slice of fresh bread pulsed in the food processor.
  • You can swap out the medium onion with some shallots or even green onions if you prefer a milder flavor.
  • If you run out of garlic cloves, a dash of garlic powder does the trick – just adjust to taste since it’s more potent.
  • For binding without the egg, you might mix in a flax egg (1 tablespoon flaxseed meal with 3 tablespoons water) especially if youre looking for a vegan twist.

Pro Tips

1. A tip that always works is to mix the ground meat and spices really well by kneading them by hand for at least 5 to 10 minutes. If you dont mix it enough, the flavors wont blend properly so every bite wont be as tasty
2. Letting the meat chill in the fridge longer than just 30 minutes can really boost the flavor. Sometimes i even let it sit for an extra half hour if i can wait, that way everything gets more intense
3. When cooking, make sure your grill or pan is super hot before putting the patties on. This gives them a nice charred outside which not only looks great but also adds a hint of smokiness
4. It helps to shape your patties evenly. If some are bigger or thinner than others, some parts might overcook while others stay raw. So try to keep them uniform to get a perfect cook on both sides

Photo of Inegol Kofte Recipe

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Inegol Kofte Recipe

My favorite Inegol Kofte Recipe

Equipment Needed:

1. Large bowl for mixing the meat, bread, and spices
2. Measuring cups and spoons for the water, paprika, cumin, salt, and pepper
3. Grater to grate the onion
4. Knife and cutting board for chopping parsley and mincing garlic
5. Plastic wrap to cover the bowl while chilling the mix
6. Refrigerator for chilling the meat mixture
7. Grill or nonstick frying pan for cooking the patties
8. Spatula or tongs to turn the patties during cooking

Ingredients:

  • 1 kg mixed ground meat (500g beef and 500g lamb)
  • 200g stale bread, soaked in 1/2 cup lukewarm water and squeezed
  • 1 medium onion, finely grated
  • 3 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 tablespoon paprika powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • A small handful of chopped parsley

Instructions:

1. In a large bowl, mix the ground meat (500g beef and 500g lamb) with the soaked and squeezed stale bread, grated onion, minced garlic, lightly beaten egg, and chopped parsley.

2. Sprinkle in the paprika powder, ground cumin, salt, black pepper, and red pepper flakes.

3. Using your hands, knead the mixture well until all the ingredients are fully mixed in. This could take about 5 to 10 minutes.

4. Cover the bowl with plastic wrap and let the mixture chill in the fridge for 30 to 60 minutes so the flavors can blend better.

5. When you’re ready to cook, preheat a grill or a nonstick frying pan over medium heat.

6. Divide the meat mixture into small portions and shape them into oval or elongated patties that are similar to traditional Inegol Kofte.

7. Place the patties on the grill or in the pan making sure they have enough room so they can cook evenly.

8. Cook the patties for about 4 to 5 minutes on each side, turning them over occasionally until they are brown and slightly charred on the outside.

9. Once cooked, take them off the heat and let them rest for a few minutes before serving.

10. Serve your Inegol Kofte warm with side dishes like grilled vegetables, a fresh salad, or warm pita bread. Enjoy!