Serves4 to 6
- Active time:40 min
- Start to finish:1 hr
June 2008
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.
Learn the story behind this dish in our column, The Recipe.
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3
slices firm white sandwich bread, torn into pieces
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1
medium onion, chopped
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1/2
cup
chopped flat-leaf parsley
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1 1/2
lb
ground lamb
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1
teaspoon
ground allspice
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1
teaspoon
Aleppo pepper or 1/2 tsp hot red-pepper flakes
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1/2
teaspoon
ground cinnamon
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1/8
teaspoon
ground cloves
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Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.
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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.
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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.
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “
Grilling Procedure.”
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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.
