Qofte are a staple in Albanian cuisine, similar to many other countries. What sets them apart is the characteristic flavor of fresh mint and parsley, which gives them a bright, Balkan character. They are often served with roasted potatoes, yogurt, or a simple tomato-cucumber salad.
For the best texture, it is important to let the mixture rest in the refrigerator after mixing. This allows the flavors to meld and the meat to firm up slightly, making shaping easier.
If using stale bread, soak it briefly in water or milk and squeeze it dry. If using breadcrumbs, mix them directly with the meat.
In a large bowl, mix the ground meat, moistened bread/breadcrumbs, grated onion, egg, minced garlic, chopped mint, and parsley.
Knead the mixture thoroughly by hand to combine all ingredients. Season with a generous pinch of salt and black pepper. The mixture should be slightly moist but hold its shape.
Cover the meat mixture and let it rest in the refrigerator for at least 30 minutes. This will deepen the flavors.
Shape the mixture into small balls or oval fritters, about 3-4 cm in diameter.
Heat the oil in a large pan over medium heat (about 1 cm of oil).
Fry the Qofte in batches to avoid overcrowding the pan, which would lower the oil temperature.
Cook for approximately 5-7 minutes on each side until they are nicely golden brown and cooked through. Ensure the meat is cooked completely inside.
Remove the finished Qofte and drain them on a paper towel to remove excess oil.
Serve warm with homemade fries, mashed potatoes, or traditionally with Greek yogurt and a fresh salad (tomato, cucumber, onion).