Valerie's Lamb Kofte with Garlic Yogurt Sauce
This is one of Valerie's favorite dishes to make when entertaining. It makes use of some of the more unique spices found on our shelves.
2 slices stale white bread, torn into pieces
1/2 cup milk or water
1 lb. ground lamb
1 small red onion, grated
1/3 cup finely chopped fresh parsley
1 TB Baharat spice mix
1 1/2 TB Maras pepper
1 1/2 TB Urfa pepper
1 TB salt
For the sauce:
1 cup Willow Hill sheep's milk or Shepherd's Gate goat's milk Yogurt
1 TB minced garlic
pinch of salt
Finely chop garlic and salt together add to the yogurt, mix well.
In a small bowl place the stale bread pieces and cover with the milk or water for 30 minutes, then lightly squeeze the bread to remove the excess liquid. Transfer the bread mixture to a large bowl and add the remaining ingredients, then mix extremely well with your hands (knead the mixture until it is almost paste-like). Divide the lamb mixture into 16 portions and form each into a patty or a short cigar shape. You can either grill the kofte or saute in a skillet over medium-high heat approximately 6-8 minutes. Serve with the yogurt sauce and white rice.