Turkish Meatballs (Kofta)

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1. 1Step 1: Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
2. 2Step 2: Whizz until finely crumbed.
3. 3Step 3: Add the ground lamb and the egg, and process until blended.
4. 4Step 4: Add the spices, garlic and parsley.
5. 5Step 5: Process the meat well to achieve a fine texture.
6. 6Step 6: Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
7. 7Step 7: You may cook them at once, or refrigerate the mixture for several hours.
8. 8Step 8: Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
9. 9Step 9: The meatballs should be stirred several times, the patties turned once.
10. 10Step 10: Remove them with a slotted spoon to drain.
11. 11Step 11: Serve the meatballs hot or at room temperature as an appetizer.
12. 12Step 12: Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.