Turkish İnegöl Köfte with Sumac Onions and Pomegranate
Savory and tender meatballs spiced with Middle Eastern flavors, paired perfectly with tangy sumac onions and vibrant pomegranate seeds.
Preparation
Get these tasks done before you start cooking.
Marinating the Köfte
- 1
Combine ingredients
In a large bowl, combine the ground meat, grated onion, minced garlic, egg, breadcrumbs, olive oil, cumin, paprika, salt, and pepper.
Tip: For best results, prepare the mixture a day in advance to allow the flavors to fully develop.
- 2
Mix thoroughly
Mix thoroughly with your hands until well combined.
- 3
Chill mixture
Cover and refrigerate the mixture for at least 1 hour or overnight for best results.
Preparing the Sumac Onions
- 1
Combine ingredients
In a medium bowl, combine the sliced red onion, sumac, lemon juice, olive oil, and salt.
- 2
Marinate onions
Toss until the onions are evenly coated and let them sit for 15-20 minutes. Set aside until ready to serve.
How to Make Turkish İnegöl Köfte with Sumac Onions and Pomegranate
Total time: 2 h · Yields 4 servings
- 1
Shape and Grill the Köfte
Preheat a grill or grill pan over medium-high heat. Shape the meat mixture into small logs or balls and grill for 4-5 minutes per side, or until cooked through.
- 2
Assemble Sumac Onions
Once marinated, briefly toss the sumac onions to ensure full flavor integration before serving.
- 3
Mix Yogurt Sauce
In a small bowl, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper.
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