Active Time

　　45 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 to 6 servings

　　

For sauce

1 cup plain yogurt (preferably whole-milk)

　　1 teaspoon minced garlic

　　

For köfte

2 slices firm white sandwich bread, torn into pieces

　　1 lb ground lamb

　　1 small red onion, minced or grated

　　1/3 cup finely chopped fresh parsley

　　1 tablespoon baharat spice mix*

　　1 1/2 teaspoons Maras pepper flakes*

　　1 1/2 teaspoons Urfa pepper flakes*

　　2 teaspoons salt

　　Accompaniment: 16 soft lettuce leaves for wrapping (optional)

　　*Available by mail order from Formaggio Kitchen (888-212-3224).

　　

Special Equipment

16 (10-inch) wooden skewers

　　

Make sauce:

Step 1

Stir yogurt with garlic and salt to taste.

　　

Make köfte:

Step 2

Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.

　　

Step 3

Prepare grill while bread soaks.

　　

Step 4

Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long "cigar," rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.

　　

Step 5

Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.

　　Cooks' note:

　　Köfte can be broiled on a baking sheet 5 inches from heat, turning over once.