Kifta
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Source: Alice Viviano
| 2 pounds | lamb meat, finely ground |
| 1 large | onion, finely chopped |
| 1 cup | parsley, finely chopped |
| 2 to 2½ teaspoons | salt |
| 1½ teaspoons | pepper |
| 1½ teaspoons | allspice |
| cinnamon to taste |
Mix all the above ingredients very well. Use meat grinder when available.
To barbecue: Take portions of meat and mold on skewers making sure it is held firmly. Broil over open fire until brown and tender on all sides.
Use Arabic bread to remove Kifta from skewers. It serves to catch the dripping juice and keeps Kifta warm.
To broil: Take portions of meat and mold into rolls, lengthwise, 3-inches long.
Place on a broiling pan and broil in a preheated oven at 500?F. When brown, broil for a few minutes on the other side. Serve while hot with salad.
If desired, sprinkle with lemon juice and garnish with parsley.
To fry: Take portions of meat and mold into round patties. If desired, Kifta may be dipped in beaten eggs and bread crumbs, or just covered with flour (to prevent from sticking in skillet).
In a skillet, fry Kifta in butter over medium to high heat until brown on both sides. Serve hot with salad and fried potatoes.
From Alice Viviano.
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