Inspired by: Lebanese Kafta
Comment: kefta, kofta or kafta. Presented either as meatballs or in an elongated form, on a skewer or not. Beef, lamb or a mixture of both. Served grilled or cooked in tomato sauce. The onion and parsley are either finely chopped in a blender or with a knife. In the latter case, it may be advisable to soften the chopped onion before mixing it with the meat.
Typically served with rice and a side dish of tomatoes, pickles, tahini or hummus.
For 18 meatballs (4 to 5 people)
600 g ground beef, lamb or a mix of both.
1 medium onion, chopped (see text)
1 cup (15g) finely chopped parsley
1/2+ tsp salt
1 teaspoon ground cumin
2 teaspoons of baharat (7 Lebanese spices) or Ras el-hanout
1/4 tsp Aleppo peppers or other (opt)
A few turns of the pepper mill
Mix all the elements together by hand, then form the balls.
Grill them in a pan or on the BBQ.