Step by step

Method

4 steps

1. 1

   In a bowl, mix 1 pound ground beef (80/20 works) with ½ grated onion (squeeze out liquid), 3 minced garlic cloves, ¼ cup chopped parsley, 1 teaspoon cumin, 1 teaspoon coriander or paprika, ½ teaspoon cinnamon or allspice, 1 teaspoon salt, and black pepper. Knead 1 minute until sticky and pasty — that bind holds the kofta together.

2. 2

   With wet hands, shape into 8–10 oval logs or flat oval patties about ¾-inch thick. Chill 10–15 minutes if the mix feels soft.

3. 3

   Heat 1–2 tablespoons oil in a wide skillet over medium-high. Cook kofta 3–4 minutes per side until deep brown outside and cooked through (no pink in the center, about 160°F if you check). Don't move them for the first few minutes so a crust forms. Broiler or grill works too — same doneness cues.

4. 4

   Warm pita or flatbread. Spread a little yogurt or tahini, add kofta, sliced tomato, onion, cucumber, and herbs. Wrap tight and eat while hot. You want browned, juicy kofta with spice in every bite — not dry gray meatballs in a cold wrap.