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!

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

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

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.

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.

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.

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.