Persian Meat Patties with Gouda (Koloocheh Goosht)

Soak the baguette crumbs in the milk for 3–5 minutes, until fully softened. Set aside.

Heat a small splash of oil in a pan over medium heat. Add the grated onion and sauté until soft and translucent.

Stir in the garlic and cook for about 30 seconds until fragrant. Remove from heat and allow to cool slightly.

Place the ground meat in a large bowl and knead with your hands for 1–2 minutes until slightly sticky; this improves binding.

Add the cooled onion and garlic, parsley, tomato paste, salt, pepper, curry powder, and the soaked bread crumbs. Mix thoroughly.

Add the egg and knead again until the mixture is smooth and evenly combined.

Shape the mixture into round patties. Lightly coat each patty with flour, shaking off excess.

Heat oil in a wide pan over low to medium heat and gently fry the patties until golden on both sides and nearly cooked through.

Transfer the patties to a baking tray and sprinkle the grated Gouda evenly over the tops.

Preheat the oven to 350°F (175°C). Bake for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.