This recipe turns leftover freekeh pilaf into kofta by kneading it with ground lamb. The smoky flavor of whole-grain freekeh carries through, and the mixture needs thorough kneading and chilling to hold together, so it takes some practice.
Use a small fork to break up the leftover cooked freekeh pilaf from the previous day without losing its smoky flavor.
Knead the ground lamb with the crushed freekeh, grated onion, chopped parsley, Turkish red pepper flakes, cumin, salt and black pepper firmly for at least 15 minutes, until the mixture leaves an imprint when pressed.
Cover the mixture and refrigerate it for 30 minutes. This helps the kofta hold together as they cook.
Take walnut-size portions of the mixture and shape them into ovals. Cook them in a lightly oiled skillet over medium heat, turning until browned on all sides.
Wet your hands with cold water from time to time while kneading to reduce sticking. Chill the kofta for 30 minutes before cooking so they do not fall apart in the pan. Allergen: contains wheat (gluten) from the freekeh.
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