Prep 15 mins
Cook 30 mins
From Weekend Magazine. The sumac is my addition-please DO NOT omit it. Can be grilled, pan fried or baked. Please try this with my posted Mast-O Khiar (Persian Yogurt and Cucumber Dip).
- 2 slices white 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)
- Pulse the bread until you have finely ground breadcrumbs.
- In a large bowl combine the breadcrumbs, parsley, mint, egg, onion, garlic, cumin, coriander, sumac, salt and pepper. Mix thoroughly.
- Mix in the ground lamb meat with your hands but DO NOT overmix!
- Cover and refrigerate at least 30 minutes. (If the lamb meat is well chilled, you can skip this step.).
- Shape the lamb meat mixture into 18 meatballs (koftes), about the size of a small egg.
- 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.
- 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.
- 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.
- Serve hot with pita bread and yogurt dip.
- NOTE: The uncooked meat mixture freezes well.