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Milk Street Recipe

Beef and Pine Nut Kofte

30 minutes

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Beef and Pine Nut Kofte

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.



30 minutes


  • ½

    cup pine nuts

  • ½

    cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve

Deborah W.

These were outstanding, and so easy to make. So tender as well, which is great as I find many restaurant kofta to be too dense and rubbery.

I made mine a bit smaller, about 2 inches in diameter. Perfect size to stuff into a pita with yogurt tahini sauce and all the fixings. These will be a staple in our house. Yum.

Jennifer B.

agree, delicious and easy. loved the crunchy crust and soft interior.

Pavlo N.

I used recommended amount of salt 2 tsp per 1 lb of meat and they ended up being too salty. Otherwise very flavorful.

Joanne E L.

This was not bad, not great, just OK. Perhaps they would taste better if they were grilled on a BBQ. I am not sure if the pine nuts added anything to the flavour. However, this was easy to make.

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