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İnegöl köfte
(İnegöl meatballs)
The most famous Turkish meatball dish was invented by Mustafa Efendi, a Turkish immigrant from Bulgaria who came to İnegöl in the late 19th century. İnegöl köfte are made with breadcrumbs and a mixture of ground beef or lamb, seasoned with only onions.
They are grilled, and usually served as a main course. Although these delicious meatballs are nowadays found all over the country, it is said that the best ones are prepared in İnegöl.
WHERE TO EAT The best İnegöl köfte in the world (according to food experts)
1
Recommended by Pat Yale and 3 other food critics.
"Some people find İnegöl köfte a little on the chewy side, but, eaten here with a simple salad of white beans and onion, with toasted bread dribbled with oil and with a shot of pomegranate juice to wash it down, it tastes quite heavenly."
2
Recommended by Timeout Istanbul
"It became synonymous with the İnegöl region and throughout the years this delicious flavor was named ‘İnegöl köftesi’."
3
Recommended by Istanbul Eats
"This İnegöl-style köfte – that’s the log format of the meatball, not the patty – is pleasantly springy, aromatic and juicy. When dressed with a spicy red pepper sauce (served upon request) and stuffed into a fresh hunk of bread, it borders on divine."
4
Recommended by Kristin Larson
"On the Asian side of Kadıköy, close to the main ferry landings, you’ll find Ekspres İnegöl Köftecisi, a real hidden gem and one of the best places to eat in Istanbul for people of any age. The restaurant keeps its fare simple, serving only İnegöl meatballs."
