Yield: 4 portions
Dry old bread slices, crusts removed 4
Ground lamb 2 lb.
Small Spanish onion, grated 1/2
Garlic cloves, minced 4
Cumin, ground 1 Tbsp.
Turkish red pepper 2 tsp.
Sumac, ground 1 tsp.
Paprika 1 tsp.
Italian parsley, finely chopped 1/4 cup
Salt and freshly ground black pepper to taste
- To make kofta, soak bread in cold water briefly, squeeze excess water and add remaining ingredients. Refrigerate 30 minutes.
- Divide meat into 4 portions and form into sausage shape on flat metal skewers. Grill 5 to 8 minutes until cooked through. Remove skewers, slice and serve with pilaf or couscous.