Grilled Meat Kofte

Directions

1. 1
   Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2. 2
   Cut the lamb into large chunks and put in a food processor with the onion, a pinch of salt, and some pepper; process until smooth, stopping the machine and scraping down the sides if necessary.
3. 3
   With wet hands, form into elongated meatballs on metal skewers or shape into 4 elongated burgers.
4. 4
   Grill or broil the kofte, undisturbed, until nicely browned on one side, about 5 minutes.
5. 5
   Turn and brown the other side; these can be medium to well done and will still be moist (though I think theyre best rare).
6. 6
   Serve hot, with the lemon wedges.
7. 7
   Add 1 teaspoon ground cumin (or to taste) to the mix.
8. 8
   After the meat is processed, blend in 1/4 cup pine nuts by hand.
9. 9
   Grill or broil the kofte as directed.
10. 10
    Prepare Fast, Fresh Tomato Sauce (page 606).
11. 11
    Mix 1 cup yogurt with some salt and a tablespoon of extra virgin olive oil.
12. 12
    Top the meatballs with the tomato sauce and yogurt, sprinkle with parsley, and serve.
13. 13
    Peel and thinly slice 4 large onions.
14. 14
    Put them in a large skillet, cover it, and turn the heat to medium-low.
15. 15
    Cook, undisturbed, until the onions are dry and almost sticking to the pan, at least 30 minutes.
16. 16
    Then uncover and add 4 tablespoons (1/2 stick) butter or extra virgin olive oil, along with some salt and pepper.
17. 17
    Turn the heat to medium and cook, stirring occasionally, until browned and almost falling apart.
18. 18
    Use this mass as a bed for kofte.