Ingredients
1
cup plain yogurt (preferably whole-milk)
2
slices firm white sandwich bread, torn into pieces
1
small red onion, minced or grated
1/3
cup finely chopped fresh parsley
1
tbsp baharat spice mix*
1
1/2 tsp Maras pepper flakes*
1
1/2 tsp Urfa pepper flakes*
Accompaniment: 16 soft lettuce leaves for wrapping (optional)
Special equipment: 16 (10-inch) wooden skewers
*Available by mail order from Formaggio Kitchen (888-212-3224).
Directions
1.
Make sauce: Stir yogurt with garlic and salt to taste.
2.
Make köfte: Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
3.
Prepare grill while bread soaks.
4.
Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long \"cigar,\" rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.
5.
Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.
7.
Köfte can be broiled on a baking sheet 5 inches from heat, turning over once.
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