Kufte kebabs from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 356) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shaved carrot salad with ginger and lime; Persian-ish rice; Saffron rice; Basic salsa verde; North African charmoula; Indian coconut-cilantro chutney; Persian herb and cucumber yogurt; North African pepper sauce (Harissa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • claire_txa051 on February 15, 2026

    Really yummy, easy to make. Only thing is frying inside had to do in turns and oil got weird, would set aside an oil can if I had known. Did finish in oven, 6-8 minutes sauté didn’t cook through.

  • bernalgirl on November 12, 2021

    I made the main recipe with saffron, these kebabs are tender and flavorful. I’ll make these again and look forward to trying the Moroccan and Turkish variations

  • twoyolks on June 19, 2020

    Pretty quick and simple to make with great flavor. I made them with ground beef without any issues.

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