Turkish Meatballs (kofta)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup fine fresh breadcrumb
• 1 lb lean ground lamb
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1 teaspoon dried mint
• 2 cloves garlic
• 2 tablespoons parsley
• 1 egg
• 1 tablespoon olive oil

Recipe

• 1 make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• 2 whizz until finely crumbed.
• 3 add the ground lamb and the egg, and process until blended.
• 4 add the spices, garlic and parsley.
• 5 process the meat well to achieve a fine texture.
• 6 roll the mixture into small meatballs (i use a melonballer) or finger shaped patties using dampened hands.
• 7 you may cook them at once, or refrigerate the mixture for several hours.
• 8 (if your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• 9 the meatballs should be stirred several times, the patties turned once.
• 10 remove them with a slotted spoon to drain.
• 11 serve the meatballs hot or at room temperature as an appetizer.
• 12 lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.