Turkish Meatballs (Kofta)

1. 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. 2

   Whizz until finely crumbed.

3. 3

   Add the ground lamb and the egg, and process until blended.

4. 4

   Add the spices, garlic and parsley.

5. 5

   Process the meat well to achieve a fine texture.

6. 6

   Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.

7. 7

   You may cook them at once, or refrigerate the mixture for several hours.

8. 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. 9

   The meatballs should be stirred several times, the patties turned once.

10. 10

    Remove them with a slotted spoon to drain.

11. 11

    Serve the meatballs hot or at room temperature as an appetizer.

12. 12

    Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.