Flat-leaf parsley, good handful, stalks removed and chopped fine
Ras el hanout, 1 tbsp
Celery salt, 1 tsp
Ground chilli, 1 tsp
Tomato purée, 1½ tsp
Harissa, 1½ tsp
Extra virgin olive oil, 1 tsp
Salt + pepper
Instructions
Take a large mixing bowl, add all the ingredients and stir well with a large spoon.
Use the hands on the end of your arms to thoroughly mix all the ingredients together.
Wrap the mixing bowl with cling film and pop in the fridge for an hour.
To make the kofte, take a handful of the mixture and roll into a ~6cm diameter ball before flattening slightly by gently pressing between the palms of your hands.
Grill on a high heat for a few minutes either side.
An unstructured digest of stuff that I've found on the information superhighway.
