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1
Grate the onion on the fine side of a box grater, then gather the pulp in a clean cloth and wring firmly until no liquid drips. The resulting paste should be almost dry to the touch. Soak the stale bread in cold water for two minutes, then squeeze until no moisture can be extracted. Combine the lamb, onion paste, squeezed bread, cumin, black pepper, paprika, and parsley in a wide bowl.
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2
Knead the mixture by hand for 8–10 minutes without pause. Work the mass firmly, folding and pressing it against the bowl. The mixture is ready when it has changed from a loose, wet assemblage to a cohesive, slightly sticky mass that pulls away from the bowl cleanly and no longer tears when stretched.
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3
This is where the dish lives or dies: take a portion of the mixture and squeeze it firmly in a closed fist. On opening the hand, the köfte must hold its exact moulded form — no cracks at the edges, no crumbling at the centre. If the shape fractures, the kneading was insufficient or the bread proportion was wrong; return the mass to the bowl and knead further before proceeding.
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4
Divide the mixture into equal portions and roll each between the palms into an elongated oval or finger shape. Arrange on a tray, cover, and rest in the refrigerator for a minimum of 30 minutes. The köfte will feel distinctly firmer when pressed lightly after resting.
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5
Grill over charcoal, turning once, until the exterior is deeply coloured with visible char at the ridges and the fat has rendered visibly at the surface. The interior should remain yielding rather than dense when pressed with a finger.