Preheat oven to 440 degrees F.

Add ground meats to a bowl, add onion, parsley, mint, and garlic. In a small bowl, add the spices: salt, paprika, sumac, cinnamon, cumin, coriander, allspice, optional cayenne (for heat), and black pepper. Mix and add to the meat mixture.

Mix very well, until it’s sticky. It helps the kofta stay together.

Set aside at least 30 minutes and up to an hour to give time for the flavors to blend. (Use the time to prepare sides or garnishes.)

When ready to cook, preheat oven to 440 degrees F.

Place on an oiled sheet tray and form a rectangle 1/2″ deep, compressing the meat as it’s formed. It should be close to 6″ x 9″, but it’s the 1/2″ thickness that counts. Work with the meat, pressing and pinching together if needed, until it’s fairly solid.

Cut through into 1 1/2″ logs and spread apart. Run a finger across the cut edges to smooth any stray bits of meat back into the kofta. Brush tops with oil or spray.

Roast to medium (140 degrees F.) about 8 to 10 minutes, carefully drain off any excess grease, then broil on high 3 to 4 minutes to obtain color.

Notes:

• Ovens vary; if not cooked to taste, adjust next time.
• It’s better to sacrifice the color and the flavor it brings than to overcook and have dry kofta.