Lamb Köfte with Tarator Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 medium onion, chopped
- 1/2 cup chopped flat-leaf parsley
Preparation Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible. 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. 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. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). 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. 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.
Preparation Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible. 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. 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. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). 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. 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.
