Turkish Köfte

Ingredients

• 1 lb ground beef
• ½ large onion, finely minced
• ¼ cup fresh parsley, finely chopped
• 1 tsp cumin
• ½ tsp paprika
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Combine the ground beef, minced onion, parsley, cumin, paprika, salt, and pepper in a large bowl.

2. 2

   Using your hands, mix gently until everything is just combined—do not overmix, or the köfte will be dense. Divide into 12 equal portions.

3. 3

   Roll each portion between your palms into an oval shape about 2 inches long and 1 inch wide, like a small egg. Place on a clean plate.

4. 4

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Carefully place 6 meatballs into the hot oil in a single layer, leaving space between each one so they cook evenly, not steam.

6. 6

   Let them cook without moving for 3 minutes until the bottom is deep golden brown—you should hear a steady sizzle and see no steam rising.

7. 7

   Gently roll each meatball a quarter turn using a wooden spoon, then cook for another 2 minutes until a second side turns golden.

8. 8

   Transfer the cooked meatballs to a clean plate and repeat steps 5–7 with the remaining 6 meatballs using the same oil.

9. 9

   Return all 12 meatballs to the skillet and toss gently to warm through, about 30 seconds.

10. 10

    Transfer the meatballs to a serving plate and drizzle with olive oil.

11. 11

    Cut a lemon in half and squeeze the juice over the meatballs, then scatter fresh parsley on top if desired.

Tools you’ll need

• large mixing bowl
• large skillet (10–12 inch)
• wooden spoon
• measuring cups and spoons
• knife and cutting board
• clean plate
• lemon

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