The word comes from the Persian word koofteh, and the earliest written recipe traces back to ancient Arabic cookbooks. The formula's simple enough: mix ground meat with whatever spices and aromatics you have lying around, then grill them for some char. These days the blend of meat is more flexible: cut the gaminess of lamb with some rich beef, as Gürs does in this recipe. Then keep the serving options simple: coarse-grain mustard is all you need.

We like to pair these meatballs with a vegetable-laden side. Try them with this delicious pile of stewed tomatoes, or Farideh's delicious avocado-y mountain of mashed potatoes. If you're looking for a spicier accompaniment, how about a bunch of crispy potatoes? You can even go for a fall-themed curry with pumpkin and chickpeas.