Yields approximately 20 Method: 500 gm lean minced beef 1 onion (grated) 1 tsp crushed garlic 1 tbsp parsley leaves (finely chopped) 1/2 cup fine breadcrumbs 2 eggs (beaten with a dash of milk) Salt + pepper + thyme + 7 spices + cumin + pinch of curry powder (optional) Oil for frying Method: Mix all ingredients together, by hand, to blend well; except the breadcrumbs. Add them gradually at the end; blending them well into mixture to incorporate with other ingredients, until you acquire a mixture not too soft, not too dry. You may not use all the given amount and you may need some extra breadcrumbs. Start shaping a small amount of mixture into a medium-sized finger. Repeat shaping all remaining mixture; forming even-sized fingers. Heat a wide skillet on high. Add oil and lower heat to medium. When hot, gently drop kofta fingers to fill base of skillet; in one layer, to avoid fast burning of oil. Brown on all sides. Remove with a slotted spatula, onto kitchen paper towels; until all amount is fried. Serve hot with an assorted vegetable salad and buttered pasta with grated Parmesan cheese aside.
