How to make a Kurdish Traditional shifta | Kurdish Hamburger

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I challenge you to make this and tell me if these are not the best beef patties you’ve ever had.
Rihik, as they are called in Kurdish, is usually served along side other main dishes on a Kurdish dinner table spread or alongside some fresh veggies, pickles and herbs to be assembled into the best sandwich or wrap you’ve ever had. And sometimes my mom would make a batch of these and we would have it together with a warm bowl of Kurdish red lentil soup. Or why not add these to your next lettuce wrap and tell me how amazing they taste.

You can make this with beef, lamb or chicken/turkey mince. In some regions hand chopped meat is used rather than mince. If you want me to share that recipe, let me know in the comments below.

Ingredients 15-20 patties
250 g minced beef (5% fat)
1 medium tomato
1 medium onion
1 bunch parsley
1 tsp cummin
1 tsp sweet paprika
1 tsp cayenne pepper
1 tsp salt (if you’re unsure about my recommendation, fry a little piece of the mixture and see if the seasoning is to your liking)
1 tsp black pepper
1 tbsp tomato paste (optional)
2 tbsp flour (add more if needed depending on your minced meat)
oil for frying

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