Turkish Beef Köfte

Step 1

Place the ground beef in a medium bowl and add the minced onion, chopped fresh mint, cumin, 0.75 teaspoon salt, and 0.25 teaspoon black pepper.

Step 2

Mix gently with your hands until the ingredients are just combined and no streaks of meat remain; do not overmix or the köfte will become tough.

Step 3

Divide the mixture into 12 equal portions and roll each one between your palms into a smooth ball about the size of a golf ball.

Step 4

Place a 12-inch skillet over medium-high heat and pour in 2 tablespoons olive oil, waiting until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Carefully add the beef balls to the hot oil in a single layer, leaving a small space between each one so they brown instead of steam.

Step 6

Let them sit undisturbed for 2 minutes until the bottoms turn deep golden brown, then roll each one a quarter turn using a wooden spoon.

Step 7

Continue rolling and cooking for another 3 to 4 minutes until all sides are golden brown and the centers are cooked through when cut open.

Step 8

Transfer the cooked köfte to a clean plate lined with paper towels to drain any excess oil, about 30 seconds per batch.

Step 9

Spoon 0.75 cup plain yogurt into a shallow serving bowl and use the back of a spoon to create a small well in the center.

Step 10

Arrange the warm köfte in the yogurt well and serve immediately while the meatballs are still hot.