Persian Kofta with Tzatziki

Name: Persian Kofta with Tzatziki
Cuisine: Iranian
Ingredients: ½ cup [60 g] dried bread crumbs; ½ cup [75 g] grated yellow onion, drained (see Pro Tip); 1 tsp lemon zest, from 1 lemon; 1 tsp lemon zest, from 1 lemon; 1 tsp ground cumin; 2 lb [910 g] 80 percent lean ground beef; 2 tsp unflavored gelatin, from 1 packet; 1½ cups [360 g] plain Greek yogurt (2 percent or whole milk); 1½ cups [360 g] plain Greek yogurt (2 percent or whole milk); 1 medium English or hothouse cucumber, seeded, coarsely grated, and squeezed as dry as possible; 1 medium English or hothouse cucumber, seeded, coarsely grated, and squeezed as dry as possible; 2 small garlic cloves, minced; 2 Tbsp extra-virgin olive oil; ½ tsp salt; ¼ tsp freshly ground black pepper; 2 Tbsp finely chopped fresh mint

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Serve with Middle Eastern Chopped Salad with Lemon Vinaigrette and Basmati Cilantro Rice Pilaf.

One of my son’s best friends is Persian, and his mom, Sougol, owns a wonderful Persian market and restaurant called Yekta, near our home. I once asked Sougol the secret to her delicious kofta, or minced beef kebabs, and she told me that they double-grind the meat in-house so that it’s very fine. Since I don’t have a mea

Ingredients

Asia
Iran
Persia
Main course

Ingredients

Method