Entree: Albania – Central Culinary Region – Qofte (Seasoned pan-fried or grilled meat patties made with ground beef or lamb, herbs, and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef or lamb
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tbsp (3 g) fresh mint, finely chopped (or 1 tsp (1 g) dried mint)
- 1/2 cup (120 ml) whole milk
- 1 slice stale bread, torn, about 1 oz (30 g)
- 1 large egg
- 1/3 cup (40 g) fine breadcrumbs
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) olive oil for frying
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) ground beef or lamb
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tbsp (3 g) fresh mint, finely chopped (or 1 tsp / 1 g dried mint)
- 1/2 cup (120 ml) whole milk
- 1 slice stale bread, torn, about 1 oz (30 g)
- 1 large egg
- 1/3 cup (40 g) fine breadcrumbs
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) olive oil for frying
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the torn stale bread in a small bowl and pour the 1/2 cup (120 ml) milk over it. Let soak until soft, about 5 minutes, then mash into a paste.
2. In a large bowl combine the ground meat, soaked bread, chopped onion, minced garlic, parsley, mint, egg, breadcrumbs, cumin, paprika, salt, and pepper. Mix gently but thoroughly until evenly combined.
3. Shape the mixture into 8 even patties (about 3 oz (85 g) each) or small oval meatballs, pressing firmly so they hold together.
4. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium-high heat. When hot, add the qofte in batches without crowding and fry 3–4 minutes per side, until a deep golden crust forms and the patties reach safe internal temperature.
5. Alternatively, grill the qofte over medium heat for 3–4 minutes per side until cooked through and slightly charred.
6. Transfer cooked qofte to a plate lined with paper towel to drain briefly. Serve hot with lemon wedges and your choice of flatbread, simple salad, or yogurt on the side.

1. Place the torn stale bread in a small bowl and pour the 1/2 cup (120 ml) milk over it. Let soak until soft, about 5 minutes, then mash into a paste.
2. In a large bowl combine the ground meat, soaked bread, chopped onion, minced garlic, parsley, mint, egg, breadcrumbs, cumin, paprika, salt, and pepper. Mix gently but thoroughly until evenly combined.
3. Shape the mixture into 8 even patties (about 3 oz / 85 g each) or small oval meatballs, pressing firmly so they hold together.
4. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium-high heat. When hot, add the qofte in batches without crowding and fry 3–4 minutes per side, until a deep golden crust forms and the patties reach safe internal temperature.
5. Alternatively, grill the qofte over medium heat for 3–4 minutes per side until cooked through and slightly charred.
6. Transfer cooked qofte to a plate lined with paper towel to drain briefly. Serve hot with lemon wedges and your choice of flatbread, simple salad, or yogurt on the side.