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Foraging with Alexis Nikole Nelson.
These Turkish-style kofte (meatballs—or, in this case, patties) get their fine, tender texture and rich flavor from processing the beef with ground pine nuts, parsley and spices. Moistening your hands when shaping the mixture helps minimize sticking. Serve with warmed flatbread, sliced onion, diced tomato and/or cucumber, plus yogurt mixed with a little tahini.
cup pine nuts
cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve
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