Köfte with Pistachios and Tahini Sauce

  • Servings: Makes 35 köfte

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  • 1 1/2 cups (7 ounces) shelled unsalted pistachios
  • 3/4 pound ground lamb
  • 3/4 pound ground beef
  • 2 medium onions, grated
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 tablespoons pure olive oil
  • Tahini Sauce

How to make this recipe

  1. Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.

  2. In a large bowl, combine the lamb, beef, pistachios, onions, cumin, salt, black pepper and crushed red pepper and mix with your hands. Refrigerate for at least 2 hours or overnight.

  3. Lightly knead the parsley into the meat. Roll the meat into tablespoon-size balls. Heat 1 tablespoon of the oil in a large skillet. Add half of the meatballs and cook over moderate heat until browned all over, about 8 minutes; reduce the heat if the meatballs brown too quickly. Drain on paper towels. Repeat with the remaining 1 tablespoon of olive oil and meatballs. Serve the meatballs hot or at room temperature with the Tahini Sauce.

Contributed By Photo © Zubin Schroff Published April 2001

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