Ikbal İnegöl Köfte, 2 lb

Authentic Recipe: İnegöl Köfte with Piyaz

İnegöl, a small town near Bursa, is famous for its short, juicy köfte. In köfte houses they come with piyaz, a tangy white bean and onion salad, plus grilled peppers and tomatoes.

Serves: 4 | Prep: 15 min | Cook: 12 min

Ingredients

For the köfte plate

• 1 pack İnegöl köfte
• 4 long green peppers (sivri biber)
• 2 tomatoes, halved
• Fresh bread or pide, to serve

For the piyaz

• 2 cups cooked white beans (canned is fine), rinsed
• 1 small red onion, thinly sliced
• 1 tsp sumac
• ½ bunch flat-leaf parsley, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice or vinegar
• Salt to taste
• 2 hard-boiled eggs, quartered (optional)

Instructions

1. Make the piyaz first: rub the sliced onion with the sumac and a pinch of salt, then toss with the beans and parsley.
2. Dress with olive oil and lemon juice, season, and top with the eggs if using. Let it sit while you cook.
3. Heat a grill pan or griddle over medium-high heat.
4. Cook the köfte 4–5 minutes per side until browned outside and cooked through.
5. Grill the peppers and tomatoes alongside the köfte until blistered.
6. Serve the köfte hot with the piyaz, grilled vegetables and bread.

Tips

• Don't press the köfte while they cook, or you'll squeeze out the juices.
• Sprinkle with pul biber (red pepper flakes) for a little heat.

Traditional Turkish home recipe, written by Shopping Halal.