Kofta

Description
These are the Turkish meatballs, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.

Ingredients

 * 1 cup fine fresh breadcrumbs
 * 1 lb lean ground lamb
 * ½ teaspoon salt
 * ½ teaspoon pepper
 * 1 teaspoon ground cumin
 * ½ teaspoon allspice
 * 1 teaspoon dried mint
 * 2 cloves garlic
 * 2 tablespoons parsley
 * 1 egg
 * 1 tablespoon olive oil

Directions

 * 1) Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
 * 2) Whizz until finely crumbed.
 * 3) Add the ground lamb and the egg, and process until blended.
 * 4) Add the spices, garlic and parsley.
 * 5) Process the meat well to achieve a fine texture.
 * 6) Roll the mixture into small meatballs (I use a melon baller) or finger shaped patties using dampened hands.
 * 7) You may cook them at once, or refrigerate the mixture for several hours.
 * 8) (if your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.
 * 9) ) heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
 * 10) The meatballs should be stirred several times, the patties turned once.
 * 11) Remove them with a slotted spoon to drain.
 * 12) Serve the meatballs hot or at room temperature as an appetizer.
 * 13) Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.