Koukla

• 1 slice white bread, crusts removed
• 1 pound lamb, beef, or veal
• 1 egg
• 1/4 teaspoon ground allspice or 3/4 teaspoon ground cinnamon
• Salt and pepper
• 3 tablespoons chopped flat-leaf parsley
• Vegetable oil for shallow frying

1. Soak the bread in water and squeeze dry.
2. Put the meat in the food processor with the bread, egg, allspice or cinnamon, salt, and pepper, and blend to a soft homogenous paste.
3. Add parsley, and process very briefly to amalgamate it.
4. Wet your hands with water and roll the meat paste into marble-sized balls, and deep-fry in hot oil for a few minutes, until cooked through and a rich brown color.
5. Drain on paper towels.
6. For an alternative Arab flavor, use 1 teaspoon cumin and 1/2 teaspoon coriander and, if you like, a pinch of ground chili pepper, instead of allspice or cinnamon.

white bread, lamb, egg, ground allspice, salt, flatleaf, vegetable oil

Taken from www.epicurious.com/recipes/food/views/koukla-373419 (may not work)