KEYMA KUFTA:

1 lb. lean lamb or beef top round lean, ground
1 c. very fine bulghur (wheat)
1 large onion, minced (optional)
1/2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 soup bone for broth (or 4 or 5)

Note: If you are grinding the meat yourself, grind the onion with it. Mix all ingredients except bone and knead thoroughly, adding a little water from time to time. Knead thoroughly to a smooth texture. Using the basic raw kufta mixture, roll balls the size of a walnut in the palms of hand, shaping each like a miniature football.

Dip index finger in cold water, press in center of ball. Work inside wall of Kufta, by pressing against palm in a circular motion to form a cavity leaving about a 1/4 inch thick shell. Fill shell with 1 heaping teaspoon of meat filling. Moisten hands with cold water and close cavity by bringing opening together in a circular motion.

BROTH:

Make broth by boiling the bones in salted water. Remove scum and strain. Drop Kuftas, a few at a time, in the boiling broth, cover and cook for 8 to 10 minutes. By then the Kuftas will come to the surface. Use a strainer spoon to remove Kuftas so as not to puncture the balls. Serve immediately with or without the broth. Do not leave Kuftas in broth except when serving.

FILLING:

1 lb. lamb, ground (or beef top round)
1 onion, chopped fine
2 tbsp. parsley, chopped
1/2 tsp. fine sweet basil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice

Place all ingredients in a large skillet, cook until brown, about 10 minutes. Set aside to cool. Makes about 20 Kuftas.