Kofte Combo Recipe

Prepare onion

Peel and finely grate the half onion. Wrap the grated onion in a clean towel or paper towel and squeeze out excess moisture. Measure 1/2 cup of the drained grated onion and set aside.

Mix köfte mixture

In a large bowl combine ground beef, ground lamb, drained grated onion, chopped parsley, chopped mint, breadcrumbs, egg, minced garlic, ground cumin, ground coriander, sweet paprika, red pepper flakes (if using), 1 1/4 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands just until combined—avoid overworking to keep köfte tender.

Shape

Divide mixture into 8 equal portions (about 3 oz each) for sandwich-size köfte or 4-6 for larger patties. Wet your hands slightly and shape each portion into an oblong or round patty about 1/2-inch thick. Place on a tray and refrigerate for 15-20 minutes to firm up.

Cook

Heat 2 tbs olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). When oil shimmers, add köfte in a single layer without crowding. Cook 3-4 minutes per side until a deep brown crust forms and internal temperature reaches 160°F (71°C). Transfer to a plate and let rest 3 minutes.

Prepare potatoes

Cut each scrubbed russet potato into 1/4–1/2-inch sticks. For crisper fries, soak cut potatoes in cold water for 30 minutes to remove starch. Drain and pat completely dry with kitchen towels.

Fry (deep-fry method)

Heat vegetable oil in a heavy pot or fryer to 325°F (163°C). Blanch potatoes in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes a second time in batches for 2-3 minutes until golden and crispy. Drain on paper towels and immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika (if using).

Oven method (alternative)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2-3 tbs oil (from indicated oil quantity) and spread in a single layer on a baking sheet. Roast 20-30 minutes, turning once, until golden and crisp. Season immediately with salt, pepper and paprika.

In a small bowl combine 2 tbs (1/8 cup) plain yogurt, 1 tbs (1/16 cup) mayonnaise, 1/2 tsp lemon juice, 1/4 clove minced garlic, 1/2 tsp olive oil, 1/8 tsp salt, 1/16 tsp black pepper and 1/2 tsp chopped fresh dill or parsley if using. Whisk until smooth. Refrigerate until serving in a 2 oz container.

Place 2–3 köfte (depending on size) on a plate or in a sandwich as desired beside a generous serving of fries. Add the 2 oz sauce container on the side. Serve with a chilled can of pop.

Optional garnishes: lemon wedges, extra chopped parsley, sliced onion or pickled peppers for serving.