There are many variations of this tasty Middle-Eastern meatball, but they are all simple to put together and perfect for a barbecue
Kufte, kofte, kefta – call it what you like. It’s essentially a torpedo-shaped meatball, and every country in the near and Middle East, as well as the Indian subcontinent, has its own variation. I cook this dish when friends request a Persian meal but I can’t bear the thought of all the tinkering and chopping involved for any of our other endlessly complicated dishes.
Makes about 24 kebabs (serves 4-6)
saffron 1 large pinch
onion 1 large, coarsely grated
minced lamb 675g (preferably shoulder meat)
garlic 3 cloves, finely grated or pounded with a pinch of salt
ground turmeric 1½ tsp
parsley, mint, and/or coriander 6 tbsp, very finely chopped – herbs in any combination
freshly ground black pepper
salt