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These kofte/kefthedes are very tasty.  We love using goat meat, but you can use other types of meat to suit your liking.  In Greece and Turkey, they are either made with beef or lamb, or a combination of the two.  We added scallions and a touch of pepper to our recipe.  We also baked them in the oven, but you can saute them on the stove top in some olive oil.  Serve with potatoes, salad, and pita bread.

2 thick slices of day old bread, crusts removed

1 ½ lbs ground goat meat*

1 clove garlic, minced

½ onion, grated

2 scallions, thinly sliced (up to about 2 inches from the ends)

1 teaspoon salt

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

½ teaspoon dried oregano

Pinch paprika or dried red pepper

2 tablespoons freshly chopped mint

2 tablespoons freshly chopped parsley

Soak the bread in a bowl with water or broth for about 10 minutes.
Meanwhile mix the rest of the ingredients in a large bowl with your hands.
Squeeze out the excess water from the bread, crumble, and work into the meat mixture.
Form patties that are about 1 ½ inches in diameter and about 1-inch thick. Bake the patties on a baking tray brushed with olive oil at 375° F for 40 minutes, flipping over halfway through.
Serve with pita bread and salad.

Makes about 8-10 patties.

*We love local goat meat, but you can also use lamb or beef, or any combination of the three.  Everyone has their own recipe for these, so add your own touch to the recipe.