İnegöl Kofta

İnegöl kofta dates back to a Turkish family who migrated to Turkey from Bulgaria in 1892. Besler family was also known as “kofta makers” in the Pazarcık district of Filibe in Bulgaria. İbrahim Besler, who was the son of Mustafa Bey, continued the family business in Turkey after the family migrated to İnegöl and the family became popular with İnegöl kofta since 1983.

Rib meat of 80% veal and 20% lamb are mixed for making İnegöl kofta. Kofta is covered and put in the fridge for one full day. It is kneaded in small balls and cooked. It is important to make sure that the balls have the same size and shape and in 2cm thickness maximum.