Pistachio-Mint Beef Kofta

Ingrédients

1 cup roasted and salted pistachio meats (shelled)

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

Instructions

In a food processor, pulse the pistachios and dried mint until the nuts are coarsely chopped, about 3 pulses. Set aside 2 tablespoons, then 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.

Notes

Don’t worry about overmixing 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.

Pistachios—lots of them—give these beef kofta a rich, toasty flavor that’s balanced by the sweetness of dried mint and the grassiness of fresh dill. Most supermarkets sell shelled pistachios that are already toasted and salted. If you start with raw ones, toast them in a 400°F oven for about 8 minutes, stirring once, and increase the salt in the meat mixture by ¼ teaspoon. Serve with shredded romaine lettuce, thinly sliced red onion and warmed flatbreads.