2Mix all the ingredients in a mortar and mix very well with 1 tablespoon olive oil. Add to the finely minced lamb meat and “kneed” it with your hands. When you get a homogenous mixture place it in the refrigerator for 30 min. When you make the kufte your hands have to be wet, so the meat doesn’t stick and you can shape beautifully the flattened kufte balls. Each one should be 3-4“ diameter, 1.3” thick.
3Preheat the oven to 350F.
4Line a baking rack with parchment paper. Place the kuftes and bake them until completely cooked, about 20 min.
5Serve with cabbage salad and ajvar on the side.
7Mix all the ingredients above in a large bowl and press with hands for a minute to make the cabbage soft.
9Wrap the bell peppers individually in foil and bake them on open fire. Turn them every 1.5 minute and bake for 6 min. When cool enough to handle pill the skin off and finely chop them.
10Over low heat in a small saucepan combine the chopped red peppers, tomatoes, parsley and 1 tablespoon sunflower oil. Cook until sauce gets thick, about 25 min. Salt to taste.