Kofta Meshweya

From the book, 'The New Book of Middle Eastern Food' by Claudia Roden. I like to make these into small meatballs, and cook it in the tomato sauce on my recipe 'Yogurtlu Kebab' with yogurt and rice!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs ground lamb or 1 1⁄2 lbs beef
• 1  bunch parsley, finely chopped
• 1 -2  medium onion, finely chopped (or grated)
•  salt and pepper, to taste

• Variations

•  of fresh mint, finely chopped
• 1  teaspoon baharat
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon coriander powder

Directions

1. In a food processor, or by hand, finely chop the onions, and herbs.
2. Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
3. If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
4. Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
5. OR you can wrap the meat around skewers.
6. Place the skewers on an oiled grill, or on a rack under the broiler.
7. cook for about 8 minutes, turning over once or more, cooking until lightly browned.