Lamb Köfte with Tarator Sauce |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick. Ingredients:
3 slices firm white sandwich bread, torn into pieces |
1 medium onion, chopped |
1/2 cup chopped flat-leaf parsley |
1 1/2 pound ground lamb |
1 teaspoon ground allspice |
1 teaspoon aleppo pepper or 1/2 teaspoon hot red-pepper flakes |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
tarator sauce ; chopped tomatoes; chopped onion; pita bread |
Directions:
1. Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.
2. Pulse onion in a food processor until finely chopped. Add parsley and pulse to finely chop. Add lamb, bread, spices, and 1 tsp salt and pulse until combined.
3. Divide mixture into 20 portions (about 1/4 cup each), forming each into a ball. Roll each ball into a 5-inch-long cigar. Slide a skewer lengthwise through center of each.
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
5. Oil grill rack, then grill köfte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.
6. Cooks' note: Köfte can be broiled in batches on an oiled broiler pan 3 to 4 inches from heat, rotating a quarter turn occasionally, until just cooked through, about 8 minutes total.
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