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Kofte

1 pound ground pork
1 large yellow onion, coarsely grated
2 medium potatoes, peeled and finely grated
2 tablespoons fresh lemon juice
3 ounces hallourni cheese or packaged mozzarella, grated (3/4 cups)
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 cup unseasoned bread crumbs
1 teaspoon black pepper
1 1/2 teaspoons baking soda
1/3 cup brandy
1 small bunch parsley, coarsely chopped (1/2 cup)
2 large eggs
1 tablespoon salt
4 to 6 cups vegetable oil for fiying.

Using your hands, gently combine the pork and onion. Add additional
ingredients, mixing completely and gently. The idea is to preserve
the texture of the meat. When the mixture is fully combined, it
will be slightly gooey. Refrigerate for 30 minutes.

Pour enough oil into a medium-size heavy pot so it is at least 2
inches deep. Heat to 350 degrees or the point when the oil begins
to shimmer, about 7 minutes.

While the oil is heating, shape the mixture, a tablespoonful at a
time into oval shapes.

Working in batches so as not to overcrowd the pan, slip the kofte
into the oil. Fry, turning constantly until golden on all sides,
about 2 minutes. Be sure to adjust the flame to keep the oil at
a constant temperature and do not let it smoke. Remove the kofte
with a slotted spoon and drain on paper towel.

Yield: Fifteen servings (about 65 kofte).

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