Kofte

🔥 Prep

• Peel and finely grate the 1 onion.
• Rinse and finely chop 0.25 cup parsley.
• Measure out 0.5 cup breadcrumbs.
• In a large bowl combine 500 g minced beef, grated onion, chopped parsley, breadcrumbs, 1 tsp cumin, and 1 tsp salt; mix gently until just incorporated.

🔥 Cook

• 1. With damp hands, shape the mixture into uniform meatballs about 2 cm in diameter.
• 2. Heat a large skillet over medium‑high heat and add 1–2 tbsp olive oil.
• 3. Place the meatballs in the skillet, leaving space between them, and sear for 4–5 minutes without moving, until a deep brown crust forms.
• 4. Flip the meatballs with tongs and continue to cook for another 4–5 minutes on the second side, or until the internal temperature reaches 70 °C (160 °F).
• 5. Reduce heat to medium, add ≈ ¼ cup water or broth to the pan, cover, and steam for 3–4 minutes to retain juiciness.
• 6. Remove the lid, increase heat to medium‑high for 1 minute to evaporate excess liquid and crisp the exterior.
• 7. Transfer the cooked kofte to a plate lined with paper towels to drain any excess fat.

🔥 Serve

• Arrange the kofte on a platter with lemon wedges and a light sprinkle of sumac or extra chopped parsley.
• Serve warm alongside flatbread (pita or lavash), Turkish shepherd’s salad (tomato, cucumber, onion, parsley, olive oil, lemon), and a dollop of plain yogurt or cacık.
• Optionally accompany with rice pilaf or bulgur wheat for a complete meal.