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Milk Street Recipe
Pistachio-Mint Beef Kofte
Pistachios—lots of them—give these ground-beef kofte 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.
4
Servings
Tip
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.
35 minutes
Ingredients
-
1
cup shelled, roasted and salted pistachios
-
2½
teaspoons dried mint
Directions
Reviews
Is this dried spearmint or peppermint? I read in one Persian cookbook that spearmint is the dried mint being called for. I am no expert, and would love to know the answer, for this recipe and Middle Eastern cooking in general.
Hi Jennie -
Yes, dried spearmint. Spearmint is the standard when we call for mint in recipes. It is the type of mint most often sold in grocery stores and, therefore, the most widely available. Also, spearmint is milder in flavor – it contains significantly less menthol than peppermint – and lends itself to more preparations. However, peppermint can be used in place of spearmint in sweet dishes where its stronger flavor is more balanced by sugar.
Best,
The Milk Street Team
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Delicious! Leftover koftes were also good cold the next day with pita and yogurt sauce.