Kofte Inygol

1. The starter which was left in the fridge for a day.

2. Knead all the starter ingredients with your hand. Put in a Ziploc bag and keep in the fridge for a day. The following day, mix all the Kofte ingredients and the starter in a food processor. Put in a container with a lid. Keep in the fridge for 2-4 hours.

3. Divide into 21-22 pieces and give each a long shape*, as shown in the picture. Heat up the Teflon pan over medium heat. Fry them all equally without using oil. Serve Inegol Kofte with Ayran, Kidney Bean Salad, grilled tomato and Cubanelle peppers, sumac, crushed pepper and oregano.

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Nutrient	Quantity
Total fats	23.16 g
Protein	108.61 g
Carbohydrates	7.9805 g
Energy	675.05 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1654 g
Water	369.9061 g
Aspartic acid	9.3691 g
Calcium, Ca	52.65 mg
Lutein + zeaxanthin	0.4 g
Fiber, total dietary	0.17 g
Fatty acids, total saturated 22:0	0.03 g
Carotene, beta	0.1 g
Niacin	0.0116 mg
Hydroxyproline	0.55 g
Fatty acids, total trans-polyenoic	0.26 g
Arginine	6.3954 g
Riboflavin	0.0027 mg
Fatty acids, total polyunsaturated 15:0	0.13 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.14 g
Fatty acids, total saturated 20:1	0.025 g
Glutamic acid	17.1858 g
Sodium, Na	1044.93 mg
Fatty acids, total saturated 16:1 undifferentiated	0.59 g
Total lipid (fat)	23.16 g
Manganese, Mn	0.0254 mg
Fructose	0.144 g
Proline	4.5312 g
Fatty acids, total saturated 16:0	5.4484 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.345 g
Sucrose	0.099 g
Choline, total	0.61 mg
Fatty acids, total polyunsaturated 18:1 t	0.96 g
Sugars, total	0.444 g
Serine	4.0671 g
Fatty acids, total saturated 10:0	0.025 g
Fatty acids, total saturated 18:0	3.4954 g
Fatty acids, total saturated 20:4 undifferentiated	0.905 g
Vitamin B-6	0.012 mg
Selenium, Se	0.0596 g
Ash	5.9422 g
Fatty acids, total saturated 18:1 undifferentiated	8.2713 g
Pantothenic acid	0.0123 mg
Phenylalanine	4.3825 g
Copper, Cu	0.0043 mg
Betaine	0.01 mg
Thiamin	0.0046 mg
Methionine	2.5352 g
Iron, Fe	7.931 mg
Carbohydrate, by difference	7.9805 g
Phosphorus, P	3.3 mg
Folate, total	1.9 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.045 g
Alanine	6.4571 g
Cholesterol	290 mg
Valine	5.9971 g
Fatty acids, total saturated 18:2 undifferentiated	0.5863 g
Glycine	5.5775 g
Glucose (dextrose)	0.202 g
Fatty acids, total saturated 14:0	0.8154 g
Zinc, Zn	0.019 mg
Isoleucine	5.3414 g
Fatty acids, total saturated 12:0	0.03 g
Fatty acids, total polyunsaturated	1.7867 g
Fatty acids, total saturated 14:1	0.18 g
Leucine	8.6425 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.24 g
Tocotrienol, alpha	0.004 mg
Fatty acids, total trans-polyenoic 18:3i	0.025 g
Vitamin A, IU	0.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.09 g
Folate, DFE	1.9 g
Tryptophan	1.0964 g
Vitamin C, total ascorbic acid	0.74 mg
Phytosterols	1.5 mg
Fatty acids, total polyunsaturated 18:1 c	7.31 g
Fatty acids, total saturated 20:0	0.03 g
Tyrosine	3.4614 g
Vitamin K (phylloquinone)	0.04 g
Fatty acids, total saturated	10.2692 g
Histidine	3.9364 g
Fatty acids, total monounsaturated	9.0663 g
Threonine	4.7421 g
Folate, food	1.9 g
Fatty acids, total polyunsaturated 17:0	0.26 g
Vitamin E (alpha-tocopherol)	0.002 mg
Fatty acids, total trans	1.225 g
Fatty acids, total trans-monoenoic	0.96 g
Magnesium, Mg	1.25 mg
Lysine	8.9439 g
Potassium, K	18.25 mg
Cystine	1.2254 g
Fluoride, F	0.11 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Baking soda	0.5 teaspoon	0	0	0
Onion	1 tablespoon	4	0.934	0.01
Vinegar	1 teaspoon	1.05	0.0465	0
veal	500 g	670	7	23.15