LAMB KOFTE w/TARATOR SAUCE

By BobD

Ingredients

• Equipment:
• 4-6 SERVINGS
• 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
• 20 (8- to 10-inch) wooden skewers, soaked in water 30 minutes
• Accompaniments:
• tarator sauce ; chopped tomatoes; chopped onion; pita bread

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 kofte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.


Cooks' note:

Kofte 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.

TARATOR SAUCE

1/2 cup well-stirred tahini
1/2 cup warm water
2 tablespoons fresh lemon juice
1 small garlic clove

Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.

Cooks' note:
Sauce keeps, chilled, 1 week.