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We're not fans of lamb (except the living version), so I was pleased to come upon your "twist" on these koftas. I used kashmiri chili powder for more chili flavor with a little less heat and halved the recipe. I opted for soy sauce and used garlic powder instead of garlic salt. I also roasted the bell peppers because I seem to be on a vegetable roasting kick lately. Great little meatballs that I served with pitas and Cucumber Raita. Thank you for posting! *Made for PAC Fall 2008.*

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Sandi (From CA) September 26, 2008
Twisted Beef Koftas (Middle-Eastern Meatballs)