Weekend's Lamb Kofte

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 slices bread, crust removed
• 1/4 cup parsley, finely chopped
• 1/4 cup mint leaf, finely chopped (not dried)
• 1 egg, lightly beaten
• 1 small onion, finely minced
• 1 large garlic clove, finely minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon sumac
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb ground lamb
• 6 pita bread (i like arabian pita bread)

Recipe

• 1 pulse the bread until you have finely ground breadcrumbs.
• 2 in a large bowl combine the breadcrumbs, parsley, mint, egg, onion, garlic, cumin, coriander, sumac, salt and pepper. mix thoroughly.
• 3 mix in the ground lamb meat with your hands but do not overmix!
• 4 cover and refrigerate at least 30 minutes. (if the lamb meat is well chilled, you can skip this step.).
• 5 shape the lamb meat mixture into 18 meatballs (koftes), about the size of a small egg.
• 6 grilling: you will need 6 bamboo skewers. (soak the skewers first in hot water for 15 minutes.) arrange 3 kofte on each bamboo skewer. grill over hot coals until meat is no longer pink in the center and kofte are brown on all sides.
• 7 stove top: heat up about 2 tablespoons grapeseed oil or olive oil on medium-high heat and fry the kofte until no longer pink in the center, turning occasionally to brown evenly. set aside to drain on paper towel lined platter.
• 8 oven: arrange the kofte onto parchment lined baking sheet and bake at 350 degrees for approximately 25-30 minutes or until no longer pink in the center.
• 9 serve hot with pita bread and yogurt dip.
• 10 note: the uncooked meat mixture freezes well.