Ingredients

• 400 g ground beef
• 200 g ground lamb
• 1 piece onion
• 3 tbsp breadcrumbs
• 1 piece egg
• 1 bunch fresh parsley
• 2 clove garlic
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 4 tbsp olive oil

Instructions

1. Prepare aromatics

   Finely grate the onion using the smallest holes of a box grater. Mince 2 garlic cloves and finely chop the parsley to get about 4 tablespoons. Squeeze the grated onion in a clean kitchen towel for 2-3 minutes to remove excess moisture. Do not skip this step or the köfte will be watery and fall apart.

2. Mix meat mixture

   Combine ground beef, ground lamb, squeezed onion, minced garlic, chopped parsley, breadcrumbs, and egg in a large mixing bowl. Add cumin, paprika, salt, and black pepper. Mix by hand for 5-6 minutes until the mixture becomes smooth and sticky. Do not overmix or the köfte will become tough and dense.

3. Rest the mixture

   Cover the bowl with plastic wrap and refrigerate for 30 minutes. This allows the flavors to meld and the mixture to firm up for easier shaping. The mixture should feel cohesive and hold together well when squeezed. Do not skip this resting time or the köfte will be difficult to shape.

4. Shape the köfte

   With wet hands, take portions of the mixture and roll into oval-shaped balls about the size of a small egg, roughly 6cm long. Place them on a plate and keep your hands damp throughout the process. You should get about 16-18 köfte total. Do not make them too large or they will not cook evenly.

5. Heat the oil

   Heat olive oil in a large non-stick pan over medium heat for 2-3 minutes. Test the temperature by dropping a small piece of the mixture - it should sizzle immediately. The oil should be hot but not smoking. Do not use high heat or the outside will burn before the inside cooks.

6. Cook the köfte

   Carefully place köfte in the pan without overcrowding, leaving space between each one. Cook for 4-5 minutes on the first side until golden brown and crusty. Turn gently and cook for another 3-4 minutes until all sides are browned and cooked through. Do not turn too early or they will break apart.

7. Check doneness

   Cut one köfte in half to check - the inside should be cooked through with no pink color remaining. The internal temperature should reach 70°C if using a thermometer. Let them rest for 2-3 minutes before serving to retain their juices. Do not serve immediately or they will be too hot and lose moisture.

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