Posted by CookinMom May 29, 2001

Source: Chef Ozcan Ozan, Sultans Kitchen, Boston, Massachusetts

Yield: 4 portions

4 dry old bread slices, crusts removed
2 pounds ground lamb
1/2 small Spanish onion, grated
4 garlic cloves, minced
2 eggs
1 tablespoon cumin, ground
1 teaspoon Turkish red pepper
1 teaspoon sumac, ground
1 teaspoon paprika
1/4 cup Italian parsley, finely chopped
Salt and freshly ground black pepper to taste

To make kofta, soak bread in cold water briefly, squeeze excess water and add remaining ingredients. Refrigerate 30 minutes.

Divide meat into 4 portions and form into sausage shape on flat metal skewers. Grill 5 to 8 minutes until cooked through. Remove skewers, slice and serve with pilaf or couscous.