View source for Kofteh Kebab

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

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The spices can include some blend of the following: onion, parsley, cumin, coriander, mint, chilli and cinnamon.
The onion can be raw, but I quite often sweat it in a little olive oil first, as in recipe below

==Ingredients==
:400g minced beef or lamb or a mixture of the two, ideally minced twice
:1 onion, very finely chopped
:1 egg
:salt & pepper to taste
:½ tsp chilli flakes
:1 tsp ground cumin
:1 tsp ground coriander
:handful chopped parsley
:1 tbsp olive oil

==Method==
#Gently fry the chopped onion is the olive oil until golden but not browning. Allow to cool
#Mix all the ingredients together on a bowl, kneading till smooth and ingredients are evenly mixed together.  Can be allowed to stand for a while in the fridge
#Heat a griddle pan until really hot.
#''optional'' Check the seasoning by taking a small lump of the mix and frying on your griddle.  Taste the cooked little lump and add salt and spices as required 
#Squeeze a lump of the mix onto a skewer to form a sausage shape. I use wooden chopsticks which have been soaked in water
#Continue making kebabs until all mix is used up.
#Cook on griddle in batches so each kebab has plenty of room, turning regularly for 10 minutes or so. Remove the skewer a few minutes before the end of the cooking, once the kebabs has started to firm up

<small>''Middle Eastern Cookery'' Arto der Haroutunian</small>

<div class="keywords"> mince minced meat </div>
<div class="indexkeywords"> middle_eastern </div>