Pistachio Mint Beef Kofte

By lorik

Tip: Don't worry about overmixng the beef. Processing for a full minute yields a mixture with a spreadable consistency that, when cooked, has a texture that's pleasantly springy, yet soft and tender.

Ingredients

• 1 cup shelled, roasted and salted pistachios
• 2½ teaspoons dried mint
• 1½ pounds 85 percent lean ground beef
• 5 tablespoons chopped fresh dill, divided
• 4 tablespoons chopped fresh mint, divided
• 4 medium garlic cloves, minced
• 1 teaspoon ground allspice
• ¾ teaspoon cayenne pepper
• Kosher salt and ground black pepper
• 1 large egg plus 2 large egg yolks, beaten
• 1 cup plain whole-milk yogurt
• 2 tablespoons grapeseed or other neutral oil

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from

Preparation

Step 1

In a food processor, pulse the pistachios and dried mint until coarsely chopped, about 3 pulses. Set aside 2 tablespoons for sprinkling. Process the remaining mixture until finely ground, about 20 seconds.

Add the beef, 3 tablespoons of the dill, 1 tablespoon of fresh mint, the garlic, allspice, cayenne, 1½ teaspoons salt and ¾ teaspoon pepper. Process until well combined, 1 to 1½ minutes, frequently scraping the bowl. Add the eggs and process until the mixture has a spreadable, sticky consistency, about 1 minute. Shape into 12 patties, each about ½ inch thick. Place on a large plate, cover and refrigerate for 15 minutes.

Meanwhile, in a small bowl, stir together the yogurt, the remaining 2 tablespoons dill, the remaining 3 tablespoons fresh mint, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.

In a 12-inch nonstick skillet over medium, heat 1 tablespoon of the oil until shimmering. Add half of the patties in a single layer and cook, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining 1 tablespoon oil and patties.

Sprinkle the reserved pistachios over the patties and serve with yogurt sauce.