Kofta

from The Splendid Table:

• 1 pound 80-85% lean ground chuck, or other ground meat as desired
• 3 tablespoons tomato paste
• 1/2 cup minced onion
• Grated zest of 1/2 large lemon
• Juice of 1/2 large lemon
• 2 teaspoons allspice
• 1/2 teaspoon cayenne, more to taste
• 1/4 cup chopped blanched almonds or pine nuts
• Salt and freshly ground black pepper to taste
• Extra-virgin olive oil

1. Make the kofta: Combine all the ingredients in a large bowl and knead well with your hands until well combined. Firmly form the mixture with your hands into 2-inch, slightly flattened patties and set aside. They need to be firmly formed or they will break apart when you cook them. You can make them ahead at this point and store, loosely covered, in the refrigerator.

2. Cook the kofta: Coat the bottom of a large 12-inch sauté pan with a thin film of olive oil and heat over medium-high heat until the oil begins to shimmer. Add the meat patties one at time, taking care not to crowd them, and cook in batches if necessary. Reduce the heat to medium and brown the patties on both sides, turning gently to keep them from falling apart. Pull them from the pan when their centers are no longer pink and have reached 160°F on an instant-read thermometer.