Inegol Kofte

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Inegol Kofte

Instructions:

1.10 pounds ground meat
1 slice of stale bread
1 medium onion
2 garlic cloves
1/2 tsp thyme
1/4 tsp allspice
1/2 tsp cumin
1 + 1/2 tsp salt
1/2 tsp black pepper
3/4 sodium bicarbonate

# Grate the onion over the stale bread, add the pounded garlic cloves, and mix until getting a smooth mixture.
# Add the remaining mixture and pounded thyme, knead for 10 minutes at least.
# Refrigerate for 30 minutes, and then pick walnut sized pieces and shape them as fingers.
# Grill them.
# Serve hot.

Note: Elasticity is the biggest speciality of Inegol Kofte. To provide this specialty you can add some ground liver.

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