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Kofte Inygol

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)108.61
Energy (kCal)675.05
Carbohydrates (g)7.9805
Total fats (g)23.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 500 g ground 670.0 7.0 108.5 23.15
    veal 0.25 ground 670.0 7.0 108.5 23.15
    onion 1 tablespoon grated 4.0 0.934 0.11 0.01
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    onion grated 4.0 0.934 0.11 0.01
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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