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1
Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
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2
Cut the lamb into large chunks and put in a food processor with the onion, a pinch of salt, and some pepper; process until smooth, stopping the machine and scraping down the sides if necessary.
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3
With wet hands, form into elongated meatballs on metal skewers or shape into 4 elongated burgers.
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4
Grill or broil the kofte, undisturbed, until nicely browned on one side, about 5 minutes.
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5
Turn and brown the other side; these can be medium to well done and will still be moist (though I think theyre best rare).
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6
Serve hot, with the lemon wedges.
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7
Add 1 teaspoon ground cumin (or to taste) to the mix.
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8
After the meat is processed, blend in 1/4 cup pine nuts by hand.
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9
Grill or broil the kofte as directed.
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10
Prepare Fast, Fresh Tomato Sauce (page 606).
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11
Mix 1 cup yogurt with some salt and a tablespoon of extra virgin olive oil.
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12
Top the meatballs with the tomato sauce and yogurt, sprinkle with parsley, and serve.
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13
Peel and thinly slice 4 large onions.
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14
Put them in a large skillet, cover it, and turn the heat to medium-low.
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15
Cook, undisturbed, until the onions are dry and almost sticking to the pan, at least 30 minutes.
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16
Then uncover and add 4 tablespoons (1/2 stick) butter or extra virgin olive oil, along with some salt and pepper.
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17
Turn the heat to medium and cook, stirring occasionally, until browned and almost falling apart.
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18
Use this mass as a bed for kofte.
