Negöl meatballs

Negöl meatballs, known as negöl köfte in Turkish, are a type of meatball that originates from the town of negöl in Turkey. These meatballs are renowned for their unique taste and texture, which distinguish them from other types of Turkish meatballs such as Adana kebab and zmir köfte.

History

The history of negöl meatballs dates back to the late 19th century. It is believed that the recipe was brought to the region by immigrants from the Balkans, particularly from the area that is now Bosnia and Herzegovina. Over time, the recipe was adapted to local tastes and ingredients, resulting in the negöl meatballs we know today.

Ingredients and Preparation

The primary ingredients of negöl meatballs are ground beef or lamb, onion, and bread crumbs. Unlike other meatball recipes, negöl meatballs do not contain spices such as cumin or black pepper. This simplicity allows the natural flavors of the meat to stand out.

To prepare negöl meatballs, the meat is mixed with finely chopped onions and bread crumbs. The mixture is then kneaded thoroughly to achieve a smooth texture. After resting, the mixture is shaped into small, elongated patties and grilled over charcoal.

Serving Suggestions

Negöl meatballs are typically served with grilled vegetables, rice pilaf, or pide, a type of Turkish flatbread. They are often accompanied by a side of yogurt or a fresh salad.

Cultural Significance

_negöl meatballs hold a special place in Turkish cuisine and are a popular dish at family gatherings and celebrations. They are also a staple in many Turkish restaurants both in Turkey and abroad.

Related Pages

• Turkish cuisine
• Köfte
• Negöl
• Balkan cuisine