Each country and each area in the Middle East has its favourite flavourings for kofta. Here is a basic recipe, giving a few simple alternative seasonings. Use fat meat to keep it moist and juicy.
Put the meat through the mincer two or three times, then mix together with the remaining ingredients in a bowl, and pound or knead until very, very smooth. The art of making this delicious meat dish lies in achieving an extremely soft and pasty texture.
Take smallish lumps of the mixture and pat them into sausage shapes around skewers (preferably the four-sided type). If grilling over a