Beef Kofta

Here is a different take on the traditional recipe that calls for ground lamb.  I had some beef in the freezer and just switched it up, also swapping pistachios for the pine nuts.  Still an excellent preparation and makes me long for the warm shores of the Aegean.

1 pound ground beef (can use lamb)
4 teaspoons following Spice Mixture;
2 teaspoons plus a pinch coriander
2 teaspoons cumin
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon clove
Pinch cayenne pepper
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1 large egg
1/2 onion, grated on the large holes of a box grater (1/2 cup)
1 garlic clove, minced
1/3 cup pistachio nuts, toasted and chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil

In a small mixing bowl combine all the spices for the mixture above, reserve on the side.

In a large bowl, combine all the ingredients, except the oil.  Make sure to include the spice mixture you just made. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.

In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.

Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining patties. Serve warm or at room temperature with yogurt sauce on the side.

Tzatziki Sauce

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely

1/2 tsp. salt

1/4 tsp. white pepper

1 cup greek yogurt, strained

1 cup sour cream

2 cucumbers, peeled, seeded and diced

1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.