1: Place the grated onions into a sieve or strainer to remove any excess liquid.

Too much water could stop the Kofte from keeping its shape during cooking!

2: In a large bowl, add your strained onion, mint, parsley, meat, pine nuts, species and salt, and mix thoroughly until combined.

3: Shape the mix to 8-10 fingers, and leave them covered on a tray or board in the fridge for at least an hour.

4: Fire up your Ooni pizza oven.

Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

5: Place your Cast Iron Pan with a little oil into the oven to preheat for 1-2 minutes.

Remove the pan and add as many Kofte fingers as you can without overcrowding the pan.

6: Cook in the oven for around 6 minutes, or until golden brown on all sides.

Make sure to flip the fingers every couple minutes to ensure an even cook. The inside of the meat should read about 70˚C (160˚F) on your meat thermometer. Once cooked, remove the pan from the oven and place the cooked Kofte aside while you cook the rest.

7: Serve right away with your serving of choice!

We recommend stuffing your Kofte between warm pita bread, topped with fresh salad and dressed in creamy tzatziki.