Fistikli Kebap

150g pistachios (without shells)

2 eggs

500g ground lamb

1 onion, ground or finely chopped

2 tsp ground cumin

2-3 tsp sumac

1 tsp ground coriander 

1 tsp dried oregano

zest of 1 lime

3 tbsp sea salt flakes (or less table salt)

 

Grind 2/3 of the pistachios in a food processor. Lightly pulse the last 1/3. Add everything and mix with your hands. Like with Adana Kofte, it kinda doesn't hold together great. Make into patties and cook in a frying pan. Serve with yogurt

Source: Persiana by Sabrina Ghayour