2/5 lbs. meat ground fine (3 oz. of it should be fat and the rest lean; it is preferable to cut the meat from neck or leg), 8 oz. onions, chopped very fine, 2½ tbs. salt, 1 tsp. spices (see below), 2 bunches parsley.

• Put meat through a grinder twice (or have your butcher do it). Chop onions fine and rub them with salt and spices. Chop parsley very fine and add it and the onions to the meat and mix thoroughly with the hand until it is like thick dough. Take portions of this and mold each portion on skewers so that it is well held on it in one piece. Boil over open fire. Use Arab bread to catch the dripping juice and serve it enveloped in this bread. Any kind of salad is appropriate with it. Serve kafta hot.

By “spices” we mean cinnamon, sweet and hot peppers, mixed as follows: 2 oz. sweet pepper, 1 oz. hot pepper and 1/3 oz. cinnamon. Keep this mixture handy in a jar.