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Posted by on Mar 23, 2014 in Persian پارسی, Food, Recipes, Kotlet کتلت - Kuku کوکو- Kufteh کوفته | 0 comments

Kotlet (cutlet)

Kotlet (cutlet)

Almost every culture has their own version of cutlet, but Persian kotlets are relatively simple and most moms’ go-to dish when they are pressed for time.
In Iran lunch is the main meal of the day, and dinners are light and served later in the evening around 7-8 pm, and even later in the Summer. We often had kotlet for dinner, and they were always pan fried. As much as I like to keep Persian cooking authentic, I really couldn’t bring myself to do the heavy duty frying. It simply freaks out the health-conscious in me.
But, where there is a will, there is a way. We can bake these babies first, then braise them with a bit of oil to get the same crispiness on the outside, while keeping the inside nice and soft. Cool, huh?

Ingredients (~ 20 patties, serves 4-5):

  • 1 lb ground meat (lamb, beef)
  • 1 large onion, grated or finely chopped in food processor, no need to drain
  • 1 large potato, cooked, peeled and grated
  • 2-3 large eggs
  • 1 bunch parsley, stems removed & finely chopped
  • 1 tsp turmeric
  • salt & pepper to taste

Time~ 1 hr


( If you haven’t cooked your potato yet, boil it in enough water for 15-20 min or ’till fork goes through easily)

  1. In a large mixing bowl combine the ground beef, onion, potato, parsley, turmeric, salt and pepper and mix well by hand.
  2. Mix in the eggs.
  3. Take a handful of the paste and form into round patties. If too loose add a Tbs of flour or more potato.
  4. Gently place on a baking sheet or another oven save dish (no need to grease) and bake @ 350 Fahrenheit for ~ 20 minutes.
  5. Take out of the oven, carefully flip each patty (if they are loose or crumbly put back in the oven and cook longer). After flipping, place back in the oven and cook for about the same time.
  6. Allow to cool before removing with a spatula.
  7. In a non-stick pan, braise  the patties over med. heat for a crispier finish.

Serve warm or cold with sliced tomatoes, onions, fresh basil, pickles, torshi, olives, sour cream or firm yogurt.
Cut a couple of pita breads in half and toast in the oven for a minute. Peel open each half and stuff the inside with kotlet and condiments.

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