These Turkish lamb kofta are adapted from a recipe in New School Barbecue by Evan LeRoy and Paula Forbes.  It makes 4 servings and will take less than an hour.  We served it with tzatziki, pickled red onions and  Druze Mountain Bread.  The original recipe called for the kofta to be grilled, but I cooked them on one side of my Blackstone griddle while I cooked the bread on the other side.

2 tsp. Diamond Crystal kosher salt

1 tsp. freshly ground black pepper

1 tsp. ground cumin

½ tsp. ground coriander

½ tsp. ground cardamom

1/8 tsp. ground cloves

¼ tsp. ground turmeric

¼ cup finely diced onions

2 cloves garlic

½ bunch Italian parsley

1 lb. ground lamb

In a small bowl mix together the salt, pepper, cumin, coriander, cardamom, cloves and turmeric.

With the blade of a food processor running, drop in the garlic cloves and then the parsley.  Stop the motor and add the spice mixture and the lamb.  Pulse until well mixed.

Put the mixture in the bowl of a stand mixer and using the paddle attachment mix it for 1-2 minutes to form a tacky mixture.  The more you mix it the firmer it will be.  (Carol thought I overdid it.)

Divide into 4 portions of about 120 g. each and form each portion into a cylinder about 8 inches long.  If you are going to grill the kofta, put each cylinder on a skewer.  Cook on a grill or griddle until nicely browned, about 10 minutes.