Inegöl meatballs, whose juicy juicy flavor is kept waiting for a long time, epic to the tongues, are grilled meatballs made in the Inegöl district of Bursa. Meatballs were made by the people of Turkish immigrants who came to Inegöl from the Balkans. It is known as Ćevapi in the Balkans. Kneaded in a round shape and cooked dumplings on the grill
Meatball making dates back to the 1930s. The amount of spices in it is very small, this is due to the idea that the taste of spices will suppress the taste of meat. It consists of a mixture of veal, lamb, salt, baking soda, bread and onion, and the most important trick that is kept secret, but that I mentioned in the recipe. The prepared meatballs are kneaded for a long time, stored in the refrigerator for at least 1 or 2 days and pulled out of the meat grinder again a day later. Onions and glaze are added and kneaded for a long time again, left in the refrigerator for a day. Now the meatballs are ready to be cooked. Inegöl Decoction, which has similarities between Tekirdağ Decoction and Inegöl, is one of the most delicious dishes among the types of decoction.
How to make dumplings. How to make inegöl dumplings. Be appetite already
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