|Ground lamb||1⁄2 Pound|
|Onions||2 Large, finely chopped|
|Green pepper||1⁄4 , finely chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Broth||1 Cup (16 tbs)|
|Lamb bones||1 Cup (16 tbs)|
|Canned tomato sauce||8 Ounce|
|Lean lamb||1 Pound|
|Lean ground beef||1⁄2 Pound|
|Bulgur||1 Cup (16 tbs)|
|Ground red pepper||1 Dash|
|Ground pepper||To Taste|
For filling: Saute meat in large skillet until browned.
Add onion and cook slowly 30 minutes.
Add green pepper and parsley and cook 10 minutes longer.
Stir in seasoning and cook 5 minutes.
Chill until ready to use.
For broth: Boil lamb bones in salted water (broth need not be rich), removing scum as it accumulates.
Stir in tomato sauce and blend well.
For outer layer: Combine all ingredients.
Knead like dough for about 15 minutes, dipping hands into ice water periodically until meat is sticky.
Mold into balls about the size of an egg.
Form indentation using thumb and forefinger (rotate ball in palm of hand as you press sides to form even cavity) to make wall as thin as possible, about 1/4 to 1/2 inch.
Place 1 tablespoon filling in each meatball; bring edges around and seal opening to make it as smooth as possible.
Add Kufta a few at a time to broth and boil until they float to surface and are cooked through, about 10 minutes.