Lamb kofte, to take to the beach
I remember waking up on Sunday mornings and packing the car, filling the boot with beach towels and the big blue esky Mum and Dad still have today, and starting the drive to Bronte Beach.
Mum and Dad would set up camp down by the rock pools on the beach and Fatma and Mehmet-Ali would get started on lunch at the picnic tables on the hill that overlooked the curling waves. They were long days spent running between sea foam and sand and searching for hermit crabs. And they were balmy afternoons sweetened by the crisp sounds of Coca-Cola cans cracking open and these kofte sizzling on the mangal.
Process 1 onion and half a capsicum in a food processor until it forms a paste. In a large bowl combine by kneading together the onion and capsicum paste, 500g lamb mince (you could also use a half lamb, half beef mince combination), 1 tsp salt, 1 tsp Hungarian (sweet) paprika, 1 tsp ground black pepper, 1/2 tsp chili flakes (or to taste), 2 tbsp chopped parsley, and 1 tbsp of breadcrumbs.
If the mixture is too wet, add another spoon of breadcrumbs. Once kneaded sufficiently you'll feel the mixture firm up a little. Having achieved the consistency you like (Fatma says that it should be about as firm as an earlobe), you want to take about a golf ball-sized piece of meat, roll it up and then shape it into an oval. Once in an oval, pat it down so it flattens.
Grill, barbecue or pan fry them with a little oil, and serve with a side of kisir for lunch or buttered rice for a warming dinner. Or, roll a couple up in some Lebanese bread like we used to at the beach.
