Herb-Forward Basil Kofteh (Kufteh Reyhan) in Lemon Tomato Sauce

In a large mixing bowl, combine the ground beef, chopped basil, egg, chickpea flour, salt, turmeric, and black pepper. Mix until evenly blended.

Add the cooked rice and knead the mixture thoroughly for about 15 minutes, or firmly slap it against the bowl around 40 times. This step helps bind the kofteh and keeps them tender yet firm.

Shape the mixture into small, walnut-sized oval meatballs.

Heat oil in a frying pan over medium heat and fry the kofteh until browned on all sides and cooked through. Remove and set aside.

In a wide pan, heat a little oil and sauté the chopped onions until golden.

Add the scallions and garlic, stir briefly until aromatic, then add the tomato paste and cook until slightly darkened and fragrant.

Pour in about two glasses of water and bring the sauce to a gentle boil.

Carefully add the fried kofteh to the sauce. Leave the pan uncovered and simmer until the liquid reduces to about one cup.

About 10 minutes before serving, add the lemon juice. Gently shake the pan to distribute the flavor without breaking the kofteh. Serve warm.