The site looked a bit strange and unusual but the recipe sounded amazing. Hence – I hit print and added Persian kofta (after altering it a little) to my collection of favourites.
For the sauce: 
3 cups natural yogurt
3-5 garlic cloves, peeled and crushed
2 tsp dill, chopped
1 Tbsp lemon juice
Combine all ingredients together and set aside to allow the flavours to meld.
For the kofta:
3 cups natural yogurt
3-5 garlic cloves, peeled and crushed
2 tsp dill, chopped
1 Tbsp lemon juice
Combine all ingredients together and set aside to allow the flavours to meld.
For the kofta:
1 kg ground beef or lamb (maybe a bit less?)
1 large onion
1 cup bulgur wheat, soaked for ½ hour in warm water
5 cloves garlic, peeled and crushed
1 1/2 tsp turmeric
2 Tbsp cumin
1 Tbsp coriander
Salt and pepper
Toasted almonds and pine nuts, chopped
2 - 3 eggs
1 large onion
1 cup bulgur wheat, soaked for ½ hour in warm water
5 cloves garlic, peeled and crushed
1 1/2 tsp turmeric
2 Tbsp cumin
1 Tbsp coriander
Salt and pepper
Toasted almonds and pine nuts, chopped
2 - 3 eggs
Lightly fry onions and toast chopped nuts. Combine all ingredients together with a splash of olive oil and mix well.
Form small balls/patties/ovally shapes and fry in a pan or on the BBQ.
Top with yogurt sauce and enjoy.
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