This recipe was inspired by one of my trips to Istanbul city, when I was touring around the city with my Turkish friend umit he suggested to go to his favorite restaurant in sultan Ahmed ( I don’t remember what was the name of it) he ordered pistachio kefteh for both, back then it was unusual for me to see kebab mixed with nuts…it was the best combination ever and so memorable, a dear friend shared this recipe with when I told him a bout the story..I hope you enjoy it.
150g shelled pistachio nuts (chopped)
500g minced lamb
1 onion, minced or very finely chopped
2 tsp ground cumin
2 heaped tsp sumac
1 tsp ground coriander
1 tsp dried oregano
grated rind of 1 lime
3 tbsp crushed sea salt
freshly ground black pepper
1 tbsp vegetable oil
Blitz 100g of the pistachios in a food processor until they are finely ground. Lightly pulse the remaining pistachios, then give them just a little rough chop and put them into a large mixing bowl with the finely ground nuts. In a big bowl Add the remaining ingredients,with pistachio except for the cooking oil, mix them together with your hands Really work the mixture thoroughly,until you have a dough of meat.
Preheat a large nonstick frying pan over a medium heat and preheat the oven to its lowest setting.
Divide the mixture into 10 balls and shape them into flattened patties. Drizzle enough vegetable oil to coat the base of the preheated frying pan and fry several of the patties at a time without overcrowding the pan until the undersides form a nice brown crust, which should take about 6 minutes, then flip them over until both sides are done. Transfer the cooked batch to an ovenproof dish and keep warm in the oven while you fry the remaining patties. Serve with Cacik.
Cacik recipe link below