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)
Special equipment: 16 (10-inch) wooden skewers
*Available by mail order from Formaggio Kitchen (888-212-3224).
Directions
Stir yogurt with garlic and salt to taste.
Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.
Prepare grill while bread soaks.
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.
Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.
