Turkey and Pine Nut Kofte
Makes 4 servings
These Turkish-style kofte (meatballs — or, in this case, patties) get their tender texture and rich flavor from processing the beef with ground pine nuts, parsley, and spices. Moistening your hands when shaping the mixture minimizes sticking. Serve with warm flatbread, sliced onion, diced tomato, and/or cucumber, plus yogurt mixed with tahini.
Ingredients
These Turkish-style kofte (meatballs — or, in this case, patties) get their tender texture and rich flavor from processing the beef with ground pine nuts, parsley, and spices. Moistening your hands when shaping the mixture minimizes sticking. Serve with warm flatbread, sliced onion, diced tomato, and/or cucumber, plus yogurt mixed with tahini.
Ingredients
½ cup pine nuts
½ cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve or 8 tsp dry (3oz)
1 large shallot, roughly chopped
2 teaspoons ground cumin1 1/2 teaspoons KOSHER salt
½ teaspoon ground allspice
OR 4 teaspoons Shwarma seasoning
1 teaspoon Ground black pepper
3 tablespoons extra virgin olive oil, divided
1 pound lean (93%) ground turkey
- In a food processor, process the pine nuts, parsley, shallot, cumin, allspice, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon of the oil until coarsely ground, about 30 seconds.
- Add the beef and process until finely ground, 30 to 40 seconds (or combine in a large bowl until evenly distributed).
- Form into 12 patties, each 3 inches in diameter.
- In a nonstick 12-inch skillet, heat 1 tablespoon of the remaining oil until shimmering.
- Cook six of the patties until well browned on both sides and the centers reach 165 degrees. (About 4 min per side at 350dF in an electric skillet)
- If necessary, microwave to achieve proper temperature
- Transfer to a plate. Repeat with the remaining oil and patties.
- Sprinkle with chopped parsley.