Beef and Lamb Kofta Stuffed With Prunes

• 8 pitted prunes, halved lengthwise
• 1/4 cup white wine
• 3/4 pound lean ground beef
• 1/4 pound ground lamb
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh cilantro
• 1/2 cup grated feta cheese
• 8 slices bacon, halved crosswise

1. Combine the prunes and white wine and let stand at least 2 hours.
2. Gently combine the ground beef, lamb, salt, pepper, cilantro and feta.
3. Divide into 16 pieces.
4. Shape each piece into an oval, about 2 1/2 inches long by 1 1/2 inches wide.
5. Drain the prunes and press 1 piece of prune into the center of each oval shape.
6. Mold the meat mixture around the prunes.
7. Wrap a piece of bacon around each oval and secure with a toothpick.
8. Heat a large heavy skillet over medium heat.
9. Place the ovals in the skillet and cook, turning them as necessary to brown the bacon and cook the other meat through, about 5 minutes.
10. Serve hot.

prunes, white wine, lean ground beef, ground lamb, kosher salt, freshly ground pepper, fresh cilantro, feta cheese, bacon

Taken from cooking.nytimes.com/recipes/7330 (may not work)