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Categories:
ground beef breadcrumbs mint garlic oregano ground cumin ground coriander chili powder salt olive oil dill walnuts mint lemon juice clove garlic
Viewed: 104 - Published at: 4 years agoIngredients
- 3/4 pound each ground beef and lamb
- 1/2 cup breadcrumbs
- 1/2 cup finely chopped mint
- 3 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/3 cup finely chopped dill
- 1/3 cup finely chopped walnuts
- 1 tablespoon finely chopped mint
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Method
- In a medium bowl, mix the haydari ingredients together. Allow to sit while the flavors mingle.
- Mix the kofte ingredients together and shape the meat into small balls. Heat the olive oil in a large skillet, preferably non-stick, over medium heat. Add the meatballs and cook, uncrowded, until well-browned and cooked through. A non-stick skillet will help them to retain their shape as you turn them.
- Serve the meatballs with the haydari on the side, with pita or other flatbread.
