Springy Turkish Inegol Kofte with Charred Peppers and Ajvar Step-by-step instructions

Before you start

Before starting, ensure the ground meat is well chilled. Grate the onion and squeeze out the excess juice using a clean kitchen towel. Mix the baking soda and lemon juice in a small bowl; it should fizz immediately.

Have all ingredients and equipment ready, including a large bowl, a box grater, a grill pan or cast-iron skillet, and tongs. If using wooden skewers, soak them in water for 30 minutes. The köfte mixture benefits from resting overnight in the refrigerator, so plan ahead if possible.

Instructions

Knead and Shape

1. 1Knead the Meat Mixture
   In a large bowl, combine the ground beef and lamb, grated onion (squeezed of excess liquid), salt, and black pepper. In a small bowl, mix the baking soda with the lemon juice until frothy. Pour this over the meat mixture and knead vigorously for 15 minutes until the mixture becomes sticky and paste-like. Cover and refrigerate overnight, or at least 2 hours, to develop the springy texture.
   Look for The mixture should be smooth, sticky, and hold together when pressed.
   Tip Kneading activates the baking soda, which helps trap moisture and creates that signature bounce.
2. 2Shape the Köfte
   Lightly wet your hands to prevent sticking. Take a portion of the meat mixture and roll it into a cylinder about 3 inches long and 1 inch thick. Repeat with the remaining mixture. Place the shaped köfte on a parchment-lined tray.
   Look for The köfte should be uniform in size for even cooking.
   Tip If the mixture is too sticky, chill it for 15 minutes before shaping.

After kneading, the meat mixture should be sticky, smooth, and paste-like. It should clump together easily and not crumble.

When shaped, the köfte should hold their cylindrical form without cracking. The mixture will be quite soft, but that's normal. If it's too sticky to handle, wet your hands with cold water.

Grill and Char

3. 3Grill the Köfte
   Heat a ribbed grill pan or cast-iron skillet over medium-high heat. Place the köfte on the hot surface and grill for 6 minutes, turning frequently with tongs, until browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
   Look for The köfte should be deeply browned and feel firm but springy to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Turn them every minute or so to ensure even browning without burning.
4. 4Char the Peppers and Tomatoes
   While the köfte cook, place the sivri peppers and charred tomatoes on the grill or in a separate hot skillet. Cook, turning occasionally, until the peppers are blistered and charred in spots and the tomatoes are softened and slightly blackened, about 4-5 minutes. Remove from heat.
   Look for The peppers should be tender and charred, the tomatoes juicy and smoky.
   Tip If using a grill pan, cook the vegetables after the meat to avoid overcrowding.

The köfte should be deeply browned with grill marks and slightly charred in spots. They should feel firm but springy when pressed. The peppers should be blistered and charred, and the tomatoes softened. The kitchen will smell of smoky, grilled meat and vegetables. The köfte should be cooked through to 160°F (71°C).

Rest and Serve

5. 5Rest and Serve
   Transfer the cooked köfte to a plate and let them rest for 3 minutes. This allows the juices to redistribute. Serve the köfte with the charred peppers, tomatoes, warm pita bread, and a generous spoonful of ajvar relish on the side.
   Look for The köfte should be juicy and tender when cut.
   Tip Letting them rest is key to keeping them moist.

After resting, the köfte should be juicy and tender. Cut one open to see the interior: it should be moist and evenly cooked, with no pink. The peppers and tomatoes should be soft and smoky. Serve immediately with warm pita and ajvar for the best experience.

Common mistakes

One common mistake is overworking the meat, which can make the köfte tough. Knead for the full 15 minutes as directed, but do not overdo it. Another is using a pan that isn't hot enough, which causes the köfte to stick and steam rather than sear.

Make sure the pan is smoking hot before adding the meat. Also, avoid overcrowding the pan; cook in batches if necessary. Finally, don't skip the resting time after shaping, as it helps the köfte hold their shape during cooking.

How to tell it’s done

The köfte are done when they are browned on all sides and feel firm to the touch. To be certain, insert an instant-read thermometer into the center of a köfte; it should read 160°F (71°C).

The peppers should be blistered and tender, and the tomatoes softened and slightly charred. Let the köfte rest for 3 minutes before serving to allow the juices to redistribute. The meat should be juicy and tender, with no pink in the center.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest