Author: Nicole
- ⅔ cup shelled, roasted and unsalted pistachios
- 1-3/4 teaspoon dried mint
- 3 garlic cloves
- 1 pound ground lamb
- 5 tablespoons chopped fresh dill, divided
- 5 tablespoons chopped fresh mint, divided
- ¾ teaspoon ground allspice
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- Salt and freshly ground pepper
- 1 large egg
- 1 large egg yolk
- 2 tablespoons grapeseed oil (or other neutral oil)
- 1 cup plain Greek yogurt
- 1 half cucumber, chopped
- In a food processor, pulse pistachios and dried mint until coarsely chopped. Reserve 2 tablespoons for sprinkling. Process remaining mixture until finely ground.
- Add garlic cloves and process until garlic is minced.
- Add lamb, 3 tablespoons dill, 2 tablespoons fresh mint, allspice, cinnamon, cayenne pepper, salt and pepper. Process until well combined, frequently scraping the bowl, about 1-1/2 to 2 minutes. Add egg and egg yolk and process until mixture is a smooth spreadable consistency, about 1 minute.
- Shape into small patties, about ½-inch thick (use a cookie scoop to make them uniform). Place patties on a plate, cover and refrigerate for at least 15 minutes or as long as overnight.
- Before serving, in a small bowl stir together yogurt, 2 tablespoons dill, 3 tablespoons mint, cucumber, ¼ teaspoon salt and ¼ teaspoon pepper. Chill until ready to serve.
- In a 12-inch nonstick frying pan, heat 1 tablespoon oil over medium heat. Add patties in a single layer and cook, turning once, until brown on both sides, about 2 to 3 minutes per side. Transfer to a plate and cover with. Repeat process, adding more oil, until all patties are cooked.
- Sprinkle reserved pistachio-mint mixture over patties and serve with yogurt sauce.
Recipe by Riegl Palate at https://www.rieglpalate.com/lamb-pistachio-koftas/
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